Lodge charme madagascar hotel luxe Nosy Be Nosy Komba Nosy Be Nosy Komba Nosy Be

Excellent "Slow Food" cuisine to be enjoyed along with an outstanding view.

Tina Harry, our Master Chef in our restaurant !

Chef Tina Harry

The main lodge The Divine House is home to the restaurant, the bar and the lounges in addition to 4 terraces from where you can admire the superb 280° view across the bay, across Madagascar's "Grande Terre" and the Tsaratanana Mountains

Tsara Komba Lodge is one of Madagascar's finest restaurants.
Our chef Tina invites you to discover some highly original and refined dishes, always produced with the goal of delighting diners and providing a pleasant surprise for their taste buds.
The "Slow Food Attitude" adopted by the chef brings you the best selection of products, all carefully chosen according to the time of year, in addition to all the assurance of fair trade with local producers.

The fresh products which we select are obtained from both our own organic kitchen garden and our main gardens in which we grow fruit, vegetables, herbs and aromatic plants of all kinds, while the amazing fish and crustaceans are delivered to us each day by local fishermen onboard their pirogue boats.

A healthy, astonishingly delicious cuisine awaits you, a cuisine in which you will enjoy some amazing flavours while at the same time taking care of your body!

Thanks to a genuine love for these products, combined with the talent, innovation, passion and boldness displayed by our chef when weaving his magic, you will quickly become familiar with the dolphin fish, the yellowfin tuna, the Jack Crevale, the barracuda, the swordfish and the kingmackerel... and you'll certainly appreciate the delicious prawns or giant freshwater prawns and naturally the rock lobsters (according to season). As for the marvellously tasty and tender Zebu fillets, the creamy risottos, the tender and succulent poultry or the "home made" pasta… all are guaranteed to remain etched into your memory for ever more! Just think of the "chef's special" foie gras, the subtle and generous desserts with vanilla and cocoa from Madagascar or sorbets with exotic fruit varieties (soursop, mango, papaya, passion fruit or kaffir lime, etc...).

Pancake of barracuda marinated in pink berries, mango and wild dill filling, green citrus vinaigrette - Tsara Komba Lodge
Pancake of barracuda marinated in pink berries, mango and wild dill filling, green citrus vinaigrette
Swordfish steak studded with sweet garlic, poached in a four-spice and lemon-tree-leaf bouillon, leek compote with shellfish reduction
Swordfish steak studded with sweet garlic, poached in a four-spice and lemon-tree-leaf bouillon, leek compote with shellfish reduction
Lacquered duck with coffee, mille feuilles with tropical roots
Lacquered duck with coffee, mille feuilles with tropical roots
Roasted pineapple, julienne mango, papaya sorbet and moist coconut</div>
</div> - Tsara Komba Lodge
Roasted pineapple, julienne mango, papaya sorbet and moist coconut

Each menu is elaborated in a surprising way, with such or such savour that you would perhaps not have considered, then this is a festival of exquisite tastes which is promised with your palates!

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