Ankasy Lodge

Created with Sketch. Ankasy, Toliara, Madagascar
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Ankasy Lodge

Covering an area of 100 m², Each bungalow offers exceptional comfort. Our ambition, our challenge ? give you the feeling of being at home in your bungalow and the end of the world on your piece of paradise soon as you come out ! A unique design with a heat sink that works as a natural air conditioning, large sliding windows with views and direct beach access, no vis-a-vis and no barrier between the lagoon and your eyes ...

Ecological management of hot water, provided each evening from a solar box reminds us that we are in the bush heart of a very dry region where imposes the need to optimize the use of water ...

Absolute parenthesis ...
... where one lives outside 3G coverage and telephone network, without a screen and just watch ... barefoot in the sand and staring into the lagoon. The absolute luxury to switch off his mobile to forget the stress of the city and modern life, share genuine moments of happiness with those you love ... eye to eye.
Ankasy Lodge is however equipped with a satellite phone and an Internet connection in an emergency or special need.

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Check In 10:00
Check Out 12:00
Hotel Policies

Restaurant

FLAVORS OF THE SEA

A simple kitchen, healthy, balanced and tasty is offered to Ankasy, to accompany your holiday in the lagoon ! The supply is done with the daily contribution of villages and fishermen Vezo who Ankasy Lodge buys the catch of the day. Sustainable and balanced partnership, its economic support to local communities enables integration of the lodge in its environment.

Framed by Maroussia, this is how the kitchen team prepares daily fresh these straight out of the sea for unparalleled menus appreciated as much for their diversity and for their simplicity. So the menu : the variety of fish in the region (marguerite, Mérou, captain, dorado dolphin fish etc.), squid, langouste, slipper lobster ... and even sea urchins or oysters you can pick yourself the lagoon for your boat trip and bring their touch of originality iodine sounds when the cocktail hour.

SIDE BAR

privileged meeting place at a time when the sun offers its last flaming rays on the horizon, the lodge bar awaits you to share all the adventures of the day, on land and at sea. A wonderful opportunity to get acquainted with the history of the place, discover the anecdotes of Laurent and build relationships with customers present for a time of sharing where simplicity is combined with ease. If you want to organize this special time in your bungalow, please let us know, the team will work to make it a special time, just for you.

SIDE RESTAURANT

Everyday, Vezo fishermen villages supply the lodge with fresh ingredients straight out of the sea : poisson, squid, langouste, slipper lobster ... which allows us to offer menus " 100% freshness "that vary based on seasonal. Today's menu, unveiled by Claire room or Virginia, may well be the style :

fish tartare, Grilled squid and sautéed garlic and chocolate mousse ... or ... Leek Quiche, Curry with seafood and lemon fruit tart ... or even ... Carpaccio of zebu, Grilled fresh fish (daisy or captain) and Tiramisu ... unless it be ... lobster rillettes on toast with crisp salad of samphire, Fish fillet with capers or sliced ​​almonds and ice house ...

But we do not tell you more and you reserve the scoop of the information once on site. Restaurant open 7/7 from 6 am to 2 am

Breakfast from 7am to 10am / Lunch from 12h to 14h / Happy Hour from 18h / Dinner from 19h to 21h30

Deposit

50%

Enfants et lits d'appoint:

Children are more than welcome to Ankasy Lodge and offered them free to 4 years. Children 4 à 12 years have privileged child rate. / Bedding : king size

Namely also:

On demand, we can arrange and transfer from Tulear Airport Ankasy. The price of the transfer is 150 EUR one way (one way ticket), in 4 × 4 vehicle with private driver, for a capacity of 4 people. Thank you to contact us for more information and a personalized quote.

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Rooms

Bungalow Formula FARNIENTE

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100m2

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Owner

Ankasy Lodge

Member Since 2018

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