Our hotel has a restaurant that can accommodate over one hundred guests and the cuisine is based on fish products from Lake Nokoué. The restaurant is open daily.The policy of the management in the area of catering is to ensure that no products or ingredients to be used for cooking pass though freezers , this is what explains, for instance, the fact that the fish and chiken served to the guests are killed in the hotel the day the meals are cooked. There are in front of the restaurant three fish holes. The guests choose themselves the fish they wish to eat , among the fishes that live in the fish holes. 

In the interest of food security for all our customers, we do not serve crudités in any of our dishes.