From Malagasy flavors to French, Italian, Chinese, Senegalese, Mexican and Japanese specialties, the Tiakaly Food Festival took visitors on a culinary journey over two days. Held on Saturday and Sunday, this third edition welcomed over 4,000 visitors, slightly exceeding initial estimates. "Among our successes, we truly welcomed the number of people we hoped for," said Andy, general director of Okalou, satisfied with the turnout. Diversity was at the heart of this edition, with sixteen nationalities represented, alongside Malagasy cuisine. The public was able to discover different specialties gathered on one site, through establishments such as Papa Ours, Yume Sushi, Namana Craft Beer and Pasta&Gelato, Les Délices d'Ambodiatafana, as well as other stands run by foreign nationals living in Madagascar. The ambition was to showcase "cuisines of the world" in a warm atmosphere. Beyond attendance, organizers wanted to make the festival a genuine meeting space, bringing together gastronomy, entertainment and activities. This third edition was based on complementarity between Okalou's expertise in organization, entertainment and activities, and Tiakaly's expertise in selecting restaurants, chosen according to criteria defined and validated by the festival.