An Ivorian institution in Treichville open since 1978, whose name means family in Agni. The menu lists dishes by their region of origin, from Banfora mutton and Ferké guinea fowl to Grand-Béréby lobster, and the cellar and wine list are part of its reputation.
Aboussouan has been a fixture of Treichville dining since 1978, taking its name from the Agni word for family. The kitchen organises its menu geographically rather than by course, naming dishes for the Ivorian region that supplies them: Banfora mutton from the north, Ferké guinea fowl, agouti from the savannah, Grand-Béréby lobster from the western coast and Fresco carp from the lagoon towns. This regional framing sets it apart from Abidjan's more generic Ivorian kitchens and gives the restaurant a reputation as a showcase of the country's terroir rather than a single-region specialist. The dining room is formal for Treichville, with a service style closer to a French brasserie than a roadside maquis, white linens and a quiet, conversational noise level suited to business lunches as much as family gatherings. Its wine cellar is unusually deep for an Ivorian gastronomic address and is frequently cited as a reason to book ahead, particularly for evening service. There is no online booking system, so tables are secured by phone; a same-day call generally suffices outside weekends and holidays, when a day or two of advance notice is worth allowing.
| Price | Around 20,000 XOF / USD 35.09 per person, excluding wine |
|---|---|
| Hours | Daily 12:00–15:30 and 19:00–22:30 |
| Reservations | Reservations taken by phone on +225 27 21 24 13 09 |
| Address | 20 Avenue Tidiane Dem, Treichville, Abidjan |
Signature dishes
- Banfora mutton
- Ferké guinea fowl
- Agouti from the savannah
- Grand-Béréby lobster
- Fresco carp
Good to know
- Known for
- Regional Ivorian game, poultry and fish sourced by place name, served with a wine cellar unusual for the style
Location
20 Avenue Tidiane Dem, Treichville, Abidjan
5.3039, -4.0143 View on map
Highlights
- Menu organised by Ivorian region of origin rather than by course
- Deep wine cellar, unusual for a restaurant of this style in Abidjan
- Banfora mutton and Grand-Béréby lobster among the signature plates
- Formal, brasserie-style dining room in central Treichville
- Open continuously since 1978
Tips for visiting
- Book by phone rather than online; there is no reservation website
- Evening service and weekends benefit from a day or two of advance notice
- The wine list is a highlight worth asking staff to talk through
- Smart-casual dress fits the room's formal tone
- Treichville is a short taxi ride across the lagoon from Plateau hotels
Accessibility
The restaurant is at street level in a converted commercial building typical of Treichville; no dedicated wheelchair ramp or accessible restroom has been confirmed, so travellers with mobility needs should call ahead to check current arrangements.
Visit, book or contact
Frequently asked questions
How far in advance should a table be booked at Aboussouan?
A same-day phone call is usually enough outside weekends and holidays, but a day or two of notice is safer for evening service.
What is Aboussouan known for?
It is known for a menu that names dishes by their Ivorian region of origin, such as Banfora mutton and Grand-Béréby lobster, and for a wine cellar that is deep by local standards.
Is Aboussouan casual or formal?
It leans formal, with a brasserie-style dining room and a quiet, conversational atmosphere rather than a maquis setting.
Where is Aboussouan located?
It sits on Avenue Tidiane Dem in Treichville, across the lagoon from Abidjan's Plateau business district.