Abidjan has the most varied restaurant scene in West Africa — a legacy of the French colonial period, the Lebanese merchant community, and the city's own substantial wealth during the boom years.
Ivorian food centres on attiéké (fermented cassava couscous, served with grilled fish), aloko (fried plantain), and kedjenou — a slow-cooked chicken or guinea fowl stew from Treichville. Street food along Boulevard Delafosse and around the Adjamé market is excellent and cheap.
Lebanese restaurants in Cocody and Les Deux Plateaux cover the middle market: reliable mezze, grilled meats, and fresh bread. For French cuisine, the restaurant at the Hotel Ivoire is a standard choice. The Deux Plateaux area has an increasing number of international options including Vietnamese, Chinese, and modern bistro cooking serving the expatriate community.