Fodor's Expert Review Chez Eugenie Restaurant

Traditional Malagasy dishes made with organic vegetables and fresh seafood join fusion preparations based on French and Italian cuisine in this hotel restaurant. You can also taste some local specialties, such as the small bitter Angivy gourd and zebu (the local cattle breed), used in the beef carpaccio. Lime zests a fresh crab salad with arugula, and there’s usually a fish of the day and foie gras on the menu. The three-course set menu, around $20 for an appetizer, entrée, and dessert, is a bargain.