Madagascar

Africa

Madagascar

Madagascar feels like nowhere else on earth, and the wildlife proves it: lemurs leaping through spiny forests, chameleons the size of a fingernail, and the ghostly limestone spires of the Tsingy de Bemaraha. The Avenue of the Baobabs at sunset, with its centuries-old trees silhouetted against red dirt roads, is one of the continent's most recognizable images. Travel here is slow and adventurous, rewarding those willing to bump along dirt roads to reach genuinely wild, untouched landscapes.

Why go thereWildlife Nature & landscapes Beaches Indigenous cultures Diving & snorkelling Islands Adventure sports Rural traditions Culture & heritage Food Mountain hiking

Main destinations

Food & drink to try

Romazava

Beef stew with leafy greens and tomatoes, Madagascar's national dish.

Ravitoto

Pounded cassava leaves cooked long with pork and coconut milk until almost black.

Vary amin'anana

Rice cooked with greens and a little meat into a soupy porridge, eaten any hour.

Main destinations

Other destinations

Comfort in January · by notability

Food & drink to try

Romazava

Beef stew with leafy greens and tomatoes, Madagascar's national dish.

Ravitoto

Pounded cassava leaves cooked long with pork and coconut milk until almost black.

Vary amin'anana

Rice cooked with greens and a little meat into a soupy porridge, eaten any hour.

Henakisoa sy amalona

Pork and eel simmered together, a pairing found at celebrations in the highlands.

Akoho sy voanio

Chicken braised in coconut milk with ginger and tomato, a coastal dish.

Kitoza

Strips of zebu beef salted, smoked and grilled, eaten with rice at breakfast.

Masikita

Small zebu skewers grilled over charcoal on the roadside and dipped in chilli.

Lasary

Pickled vegetable relish of carrot, green bean and mustard, served alongside rice.

Sakay

Fiery hot pepper sauce condiment adding spicy kick to dishes.

Laoka

Vegetable and meat side dishes accompanying rice at every meal.

Mofo gasy

Sweet rice-flour cakes cooked in a dimpled pan and sold hot at dawn.

Koba ravina

Peanut, rice and banana paste wrapped in leaves and steamed for a day.

Ranonapango

Water boiled with the scorched rice stuck to the pot, drunk at the end of a meal.

Toaka gasy

Homemade rum or alcohol infused with fruits, spices, and herbs.

Vanille de Madagascar

Bourbon vanilla pods cured for months in the northeast, most of the world's supply.

Entry & health

Set your passport

cia.gov gov.uk

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Tipping & local customs

Tipping is voluntary but genuinely appreciated rather than obligatory — in restaurants a service charge may be included, and if not, around 5–10% is customary, while guides and driver-guides are typically tipped per day (roughly 5,000–20,000 Ar) and porters a small amount per bag; tip in local ariary cash whenever possible.

Many rural areas observe 'fady' (taboos) — always ask local guides before eating certain foods, pointing at tombs, or entering sacred sites, as customs vary by region
Dress and behave respectfully at tombs and burial grounds, which hold deep cultural and ancestral significance in Malagasy tradition
Greet people politely before starting a conversation or transaction — courtesy is highly valued
Avoid pointing at people or graves with your finger; use an open hand instead in many communities
Credit cards are not widely accepted outside major hotels, so carry cash (ariary) for daily transactions
Bargaining is common in markets, but do so politely and without aggressive haggling

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Before you go

Stay connected

Get an eSIM for Madagascar — mobile data the moment you land.

via Airalo

Travel insurance

Cover trip cancellation, medical care and delays.

via EKTA