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Anjajavy l’Hôtel
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Anjajavy l’Hôtel

Madagascar

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Anjajavy l’Hôtel

  • Cooking Classics
  • Lodge surrounded by 6,000 hectares of natural reserves

restaurant

restaurant

restaurant

restaurant

restaurant

restaurant
Rates and services

half board: lunch menu 25-60 EUR s.i.

terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.16 USD

Annual closing

Hotel: from January 10th to March 24th. Restaurant: February.

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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