Dishes of the day in Nosy Be
What the island’s restaurants are featuring today — kept up to date. Open restaurants first; the others stay on the page, with their opening time.
11 dishes of the day
La Plage
Bistro & bar · Nosy Be Open
L'escale Créole
Réunion Creole cuisine · Ambatoloaka Opens at 18h-
Rougail saucisses (sausages simmered in tomato, onion and ginger)
Smoked pork sausages, tomatoes, onions, garlic, ginger, turmeric, a touch of chili (or not, your choice)… and the chef's secret. The sausages are first boiled to remove excess salt, then sliced and browned with the onion and garlic. Tomatoes and spices go in, and it all simmers gently into a rich, reduced sauce. Served with rice and grains (stewed white beans).
38 000 ArContains pork
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Bol renversé (upside-down rice bowl with stir-fry and fried egg), chicken or zebu
Fried egg, chicken or zebu and vegetables stir-fried in soy and oyster sauce, white rice… and the chef's secret. Everything is packed upside down in a bowl (egg at the bottom, then meat and vegetables, then rice), and the bowl is flipped onto the plate when served. A classic born in the Chinese communities of Réunion and Mauritius. Served with grains (stewed white beans).
32 000 Ar
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Massalé cabri (goat curry with massala spices)
Goat, massalé (Réunion's spice blend), onions, garlic, ginger, turmeric, a touch of chili (or not, your choice)… and the chef's secret. The goat is cut into pieces, browned with the onions and pounded garlic and ginger, then coated in massalé. Covered with water, it simmers slowly over low heat until the meat is meltingly tender in a richly spiced sauce. Served with rice and grains (stewed white beans).
38 000 Ar
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Rougail morue
Morue dessalée, tomates, oignons, ail, gingembre, curcuma, une pointe de piment (ou pas, selon ton choix)… et le secret du chef. La morue est dessalée, effeuillée et dorée avec l'oignon et l'ail, puis mijotée avec les tomates et les épices jusqu'à une sauce bien réduite. Servi avec du riz ou des pâtes, et des grains (haricots blancs).
40 000 Ar
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Filet de vivaneau sauce combava
Filet de vivaneau, sauce au combava… et le secret du chef. Le poisson est saisi côté peau jusqu'à être bien doré, puis nappé d'une sauce parfumée au zeste de combava, le petit agrume de l'océan Indien. Servi avec du riz ou des pâtes, et des grains (haricots blancs).
40 000 Ar
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Creole-style roast pork
Pork roast, garlic, ginger, onions, thyme, a touch of chili (or not, your choice)… and the chef's secret. The meat is rubbed with pounded garlic and ginger, seared on all sides in a pot, then cooked covered over low heat with the onions and thyme until very tender. Served sliced with its sauce, rice and grains (stewed white beans).
38 000 ArContains pork
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Cari poulet pays
Poulet pays (poulet fermier), tomates, oignons, ail, gingembre, curcuma, thym, une pointe de piment (ou pas, selon ton choix)… et le secret du chef. Le poulet est doré en morceaux, puis mijoté longuement dans une sauce au curcuma jusqu'à ce que la viande se détache. Servi avec du riz ou des pâtes, et des grains (haricots blancs).
38 000 Ar
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Sliced chicken with green pepper sauce
Thin strips of chicken, Madagascar green pepper, cream… and the chef's secret. The meat is seared over high heat, then coated in a reduced green peppercorn sauce. Served with rice and grains (stewed white beans).
38 000 Ar