They say the way to someone’s heart is through their stomach. At Tsara Komba, we make delicious, healthy meals that tell the vibrant story of Nosy Komba, hoping our guests will fall in love with the island through their stomach. My name is Tina Hary Ravelomanantsoa, for the past 11 years, I have served as the Chef de Cuisine at L’Atelier des Saveurs, the restaurant at Tsara Komba.
I spent much of my childhood in Fort Dauphin, in the south of Madagascar, where the vibrant flavours and traditions of Madagascar first sparked my love for cooking. With both my parents working, I was usually the first one home after school, which meant I took charge of preparing meals for the family. Encouraged by my mother, I pursued formal training at the National Institute of Tourism & Hospitality (INTH) in Antananarivo.
After graduating, I worked in several places in Madagascar before arriving at Tsara Komba. During my time here, I have had the opportunity to do two internships abroad. The first was at ‘Le Frank’ at the Louis Vuitton Foundation and at Michelin-starred restaurant ‘Nomicos’, in Paris. In France, I was exposed to new techniques, new ingredients, and exciting culinary skills. When I returned to Madagascar, I began adapting what I had learned to the local ingredients and tools available, making each dish a unique combination of tradition and innovation.
For me, cooking is about highlighting the natural bounty of Madagascar and the island of Nosy Komba specifically. The use of local spices, herbs, and fruits allows me to bring the flavours of the island to life in every dish. The serene beauty and vibrant nature of Nosy Komba are a constant source of inspiration for me and my team. Our dishes reflect the island’s essence, capturing its warmth, tranquillity, and rich culture.
Sustainability is a challenge in our remote location, but it’s a responsibility we take seriously. We buy as many ingredients as possible from nearby villagers, sourcing fresh fish, fruits, vegetables, and spices directly from the community. Respecting seasonality ensures that our dishes are fresh and sustainable while also following the natural rhythm of the island. We make full use of every ingredient to limit waste and what remains is sorted and recycled wherever possible, contributing to a greener kitchen.
Working in a remote location has taught us to be flexible and resourceful. Unlike many kitchens, where menus are planned weeks in advance, we design our menus daily based on what ingredients are available. This approach keeps us on our toes and means we have to cook creatively every day. It’s about finding new ways to work with what we have, using different techniques and spices to keep things exciting.
For me, cooking is a celebration of Madagascar’s culture, nature, and people. Each dish tells a story about local ingredients, traditions, and the creativity of a talented, passionate team. Through our dishes, we aim to remind everyone that even when there are challenges, there is also beauty, creativity, and inspiration. After all, it’s not just about what’s on the plate, it’s about the love, effort, and passion that bring it to life.
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