Food on Nosy Be reflects the island's mixed history: Sakalava and Antakarana Malagasy cooking, Indian Ocean spices, French and Italian colonial-era influences. Seafood is everywhere — grilled fish, calamari, crab and the local prawns (gambas) are reliably good. Zebu beef brochettes and Malagasy chicken stew (akoho sy voanio, with coconut milk) are standards on most menus.
The strip at Madirokely-Ambatoloaka has the heaviest concentration of restaurants. Andilana has a few good options at the beachfront hotels. Hell-Ville is where to eat like a Malagasy.