The size and richness of the Big Island, as Madagascar is commonly known, make it an ‘island continent’. The fifth largest island in the world after Australia, Greenland, New Guinea and Borneo, Madagascar has an area approximately three times that of Italy.
Madagascar is located 400 km off the east coast of Africa, separated by the Mozambique Channel, and 800 km from the island of Réunion. It is crossed near Tulèar by the Tropic of Capricorn. Its vast size and poor transport networks make Madagascar a destination to visit several times.
The different regions extend around a ‘spine’, the central mountain range between 1,200 m and 1,500 m, which divides the country into two zones: east and west. Maromokotro, at 2,876 m, is the highest peak in Madagascar.
The Highlands are characterised by a wide variety of hills, mountains, plains and granite massifs. Rice fields are the common feature of this region, where agriculture and livestock farming are the main activities. There are also springs whose water ends up bottled on the tables. The alternation between vegetation, crops and red earth reveals another well-known name for Madagascar: “the red island”.
The east coast, from north to south, has the same characteristics. Rainforests, dense and lush vegetation, and an imposing sea punctuated by lagoons and bays where crystal-clear water and countless shades of blue create a dream setting for swimming. Endemic flora and fauna, as well as vanilla, tea and spice plantations, complete this landscape from another time.
The west coast and the far south, along the Mozambique Channel, are the most arid and desert-like areas. Here you will find forests of thorny trees, known as ‘octopus trees’. Zebu herders’ villages are located inland, while on the coast, characteristic fishing villages stretch along long sandy beaches, where women carry tuna and other fish on their heads.
The north, a region of volcanic origin, is naturally isolated by the great Tsaratanana massif. To the west is the Ambanja coast, one of the most fertile areas in Madagascar.
Finally, during your stay, you will discover for yourself, day after day, the beauty of the Nosy Be archipelago, taking away with you a precious souvenir: the desire to return as soon as possible!
Nosy Be has a tropical climate and enjoys warm temperatures all year round. There are two seasons: a hot and rainy season from November to April and a dry season from May to October.
The sea temperature remains pleasant all year round, with an average of 26°C from July to October and 29°C from January to April.
No vaccinations are required, although malaria and typhoid prophylaxis are recommended, especially if you plan to travel inland. Make sure you are up to date with your routine vaccinations. If you have visited areas affected by yellow fever in the last few months, you may be asked to show a vaccination certificate on arrival.
Avoid raw food and tap water. Mosquito repellent is recommended. A paid medical service provided by local private doctors is available at the hotel.
Madagascar is known for its tropical climate, with two main seasons: hot and humid between November and April, and dry and cooler between May and October. Of course, these climatic conditions vary in intensity depending on your geographical location and altitude.
The climate on the west coast of the island, where Nosy Be is located, is drier than on the east coast, but it still has a dry season from April to November and a wet season from December to March with rain at night and sometimes during the day.
As for the time zone, compared to the UK (GMT), you need to add two hours (only one during summer time).
Nosy Be’s tropical climate means you can travel light. Choose light, practical clothing that will keep you comfortable on excursions.
Hiking boots and comfortable sandals are necessary for excursions on land, while a simple pair of flip-flops will be your essential companion for trips out to sea. During the winter months, from May to September, those who feel the cold should bring slightly warmer clothes for the evenings, when the sea breeze will make a light cotton jumper welcome.
It is not necessary to bring evening wear for the restaurant. However, access in swimwear or bare-chested is prohibited out of respect for other guests.
A sarong is recommended for the Madagascan evening held once a week at the restaurant, during which young women will happily recreate the typical Madagascan festive make-up on your face.
Sunscreen, a hat and sunglasses are essential for protection against UV rays. Don’t forget to bring mosquito repellent and a light long-sleeved garment to protect yourself at dusk.
For walks along the beach, don’t forget your rubber sandals to avoid painful micro-cuts that corals and shells can sometimes cause.
We have equipment for hire for keen divers who want to travel light but discover the underwater treasures.
The telephone code for Madagascar is +261. Le Corail Noir provides its guests with free WiFi. The quality of the internet connection in Nosy Be is very variable.
Credit cards are accepted at Le Corail Noir, but as the internet connection required for this service is not always reliable, we advise you to bring cash. Excursions can only be paid for in cash. For all other credit card networks, ATMs are available in the town of Hell-Ville, 30 minutes from the hotel.
The local currency is the Malagasy Ariary (MGA). The hotel has a currency exchange service available at reception.
The two main languages are French and Malagasy. Since the 1980s, Italian has become increasingly spoken, especially in Nosy Be. English is less common.
Enjoy the specialities of Nosy Be during your next meal in Madagascar! The cuisine is delicious, just like the island itself, rich in flavours and aromas from the various spices that enhance the local dishes and will delight your taste buds. Indeed, Nosy Be, nicknamed the Island of Perfumes, lives up to its name.
Rice is an essential part of Malagasy culture, served in meat or vegetable dishes and eaten morning, noon and night.
Romazava, the national dish with a tangy taste, is made with zebu meat and brèdes, a type of spinach often eaten in Nosy Be.
The unmissable Ravitoto is a dish made with pounded cassava leaves and pork, seasoned with a hint of ginger and coconut milk.
For something sweet, don’t miss Koba, a traditional pastry with a subtle taste made from peanuts, rice flour and sugar, wrapped in a banana leaf.
The island’s most popular drink is made from cooked rice collected from the bottom of pots, which is reheated with water and served hot or cold with meals. It is valued for its medicinal properties.
The hotel has a restaurant on site. The restaurant has a magnificent Ravinala roof and a splendid view of Nosy Sakatia. Enjoy your lobster with the sound of the sea in the background.
Corail Noir organises two events twice a week: a local evening with a traditional buffet and local dancers, and an international evening with more familiar music and a large buffet featuring flavours you will recognise.
13 Apr. 2023
13 Apr. 2023
13 Apr. 2023