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"When I show you a magnificent fish that grew up among these reefs, across from the natural reserve, near the mangrove where it was born...
When I fillet this fish, freshly caught by the village fisherman whom I know so well...
When I grill this fish to perfection, in this beloved setting, surrounded by my team...
When I arrange this fish on a plate with a few delectable pickles, prepared as only we, the Sakalava people, know how...
I hope to see you enjoy this fish, I hope to see you delight in this fish, and I hope to hear you say that this is the most delicious fish you have ever tasted.
That is my hope. Seeing and hearing my customers delight in my cuisine again and again, from the half-open door of the kitchen, is one of my greatest pleasures."
half board: lunch menu 35 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Conservation in Madagascar is a priority for the WWF, yet dozens of species on the island remain under threat. Sadly, the problem has a long history. For example, two once plentiful species of giant tortoise that once roamed the island are now long gone - a loss that still seriously affects the island’s ecosystems in areas such as seed dispersal and tree reproduction.
However, a further native species still survives on the nearby the Aldabra Atoll. In 2018, Madagascan tortoise expert Dr Miguel Pedrono and the island’s Government hatched an ambitious plan to reintroduce it. Working with Anjajavy le Lodge, they selected the hotel’s recently expanded Protected Area as the ideal site. 12 tortoises have been fitted with transponders and moved to Anjajavy. The project is Madagascar’s first such program and has attracted the attention of conservation experts globally. It also offers the first opportunity to study the ecology of living Madagascan megafauna, rather than fossil remains - raising the exciting prospect of discovering previously unknown ecological functions.