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Anjajavy l’Hôtel
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Anjajavy l’Hôtel

Madagascar

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Anjajavy l’Hôtel

  • Cocina clásica
  • Lodge rodeado de 6000 ha de reserva natural protegida

restaurant

restaurant

restaurant

restaurant

restaurant

restaurant
Tarifas y servicios

media pensión: denú de la comida 25-60EUR s.i.

Terminologia: t. = tasa, s.n.i. = service no incluído, s.i. = service incluido

Información: 1 EUR = 1.16 USD

Descanso anual

Hotel: del 10 de enero al 24 de marzo. Restaurante: febrero.

Our commitments

By highlighting produce from the forest, gastronomy is becoming a factor advancing the protection of biodiversity. 

A listed private reserve which is home to one of the world’s richest examples of biodiversity: with 2000 varieties of plants, 130 birds species and 7 lemurs, each day is a love story between the Anjajavy Hotel and its forest. Taking pride of place, the cuisine of the lodge uses organic, wild products, extracted using traditional fishing and farming techniques. Fruit, crabs, shrimp and fish are gathered from the mangrove and forest ecosystems, responsibly using sustainable farming practices, protecting rare species and respecting the regeneration periods of Nature’s resources. This exchange between Nature and man, directly benefits the residents of the reserve and gives the villagers a vested interest in its long-term conservation of the ecosystems therein. Gastronomy, direct from Nature, as a force for preservation. 

Rebassy Cressent

Chef
Rebassy Cressent
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Cédric de Foucault

Maitre de Maison
Cédric de Foucault
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Relais & Châteaux
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