Fresh seafood is a highlight of a visit to Madagascar, but meat is also available, as are excellent fresh vegetables and tropical fruits. Rice is the most common staple, with manioc available in the rural areas. The national dish is
romazava, a meat and vegetable casserole, with
banane flambe—peeled banana with white rum poured over it and set alight. Another favorite traditional dish is
ravitoto, a pork stew made with manioc leaves and spiced with ginger. The beverage that goes with the meal is
ranonapango—a drink made by burning rice and adding water to it.
Fresh baguettes and excellent coffee are available in most towns. Choose restaurants carefully, and stay out of those that appear less than sanitary. Antananarivo has a wide variety of international restaurants, among them several specializing in French, Indian or Chinese cuisines. The Hotel Colbert has an excellent French pastry shop. In season, November-February, fruit is abundant: Lychees are the speciality of the east and mangoes of the west.
The locally produced mango chutney and rum are quite good. Ranovola, a watery rice drink, is unique and worth a try. Red, white, rose and sparkling wines are produced in Fianarantsoa. In the north, trembo (fermented coconut juice) is popular.
