La Varangue is not only a hotel with luxurious rooms, it is also a small museum and a restaurant with tasty dishes. In his restaurant, one would almost feel "like
La Varangue is not only a hotel with luxurious rooms, it is also a small museum and a restaurant with tasty dishes.
In his restaurant, you would almost feel "at home" with such a warm welcome and attentive staff.
The restaurant offers a very varied menu and a very extensive wine list. The dishes are prepared by a chef named Rakotondravelo Hary Liva who has led the establishment to the ranks of the best restaurants in the capital. He has a particular passion for cooking.
Having started as an apprentice at the Acapulco hotel, he then moved to Radama hotel to finally stay for ten years and become chef at Tana Plaza. It was in November 2012 that he joined the La Varangue team where he implemented his skills and his very innovative ideas. Since he has run the La Varangue restaurant with a master hand, we can only describe his dishes as quality with a more than excellent presentation. Indeed, the chef is very keen on the presentation of the dishes because for him, eating is not only done by the mouth but also by the eyes.
Chef Hary Liva is mainly specialized in European gastronomy but with some well-placed Malagasy touches. It is particularly with foie gras that customers have appreciated his talents and his creation.