Madagascar’s Tsara Komba Lodge for Four Star Luxury


The Tsara Komba Lodge is a 4-star luxury hotel with a rare and authentic charm, that touts Slow Food cuisine and a commitment to ecology. The preservation of this sublime environment and the community-minded activities being pursued here encourage harmonious sustainable development for the benefit of the local population.














Tucked away in the heart of a breath-taking tropical botanical garden, The Eden Garden, the eight lodges with their terraces and sea views back onto a private wild nature reserve, which is home to endemic plants, lemurs, chameleons, hummingbirds, parrots, vanilla, cocoa and wild pepper. In the bay, the stunningly beautiful undersea depths, the whales, the dolphins and the turtles are further examples of the area’s generous biodiversity. On the island of Nosy Komba, all of your journeys will be on foot, by pirogue (dugout canoe) or by boat as you appreciate the relaxed pace of life of a bygone age.

Their restaurant has a French chef and supports a Slow Food attitude in every way. Food is selected from their organic kitchen garden and their main gardens where they grow fruit, vegetables, herbs and aromatic plants of all kinds. Fresh fish and crustaceans are delivered each day by local fishermen on board their pirogue boats.

Selections include dolphin fish, the yellowfin tuna, the Jack Crevale, the barracuda, the swordfish and the king mackerel, giant freshwater prawns and rock lobsters (according to season). Also, Zebu fillets, creamy risottos, the tender and succulent poultry or the “home made” pasta… Then, there’s sorbets with exotic fruit varieties (soursop, mango, papaya, passion fruit or kaffir lime, etc…).
















You can scuba dive or snorkel here or take off for the local Mitsio archipelago, to the Baie des Russes (Russian Bay), to Kisimany or to Mamoko, or other nearby sites. Nosy Komba is an amazing island to explore. It is actually a former volcano which is today covered by a magnificent primal forest home to all kinds of trees, plants and flowers. Here, you can meet the mischievous black lemurs, the slow yet lively chameleons not to mention some extraordinarily beautiful birds and butterflies.

Renee Blodgett
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.

She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.

Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.

Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
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