Skip to Content

The Restaurant menu

on Sunday and Holiday

Lunch and Diner

Floral salad of fresh vegetable with mozzarella
30,000 Ar
and its little broccoli soup with parmesan cheese
Grouper tartare with seasonal fruit
37, 500 Ar
and herbs, salad heart
Terrine of foie gras with the scent
40,000 Ar
of Madagascar peppers
Salad of La Varangue
40,000 Ar
Captain’s carpaccio with lemon oil
45 000 Ar
and pistou sauce
34 000 Ar
Flamiche, moussaka, sautéed vegetables, mogettes, quinoa, gratin
Royal Romazava
37,000 Ar
Poultry cutleys with raspberry,
38,000 Ar
saffron rice gratin with mushrooms
Fillet of zebu sautéed with tsiperifery
39,000 Ar
Sliced pork lacquered
40,000 Ar
with honey and fresh ginger, carry moguls, white rice, Lemon achards
Duck supreme with raspberry,
46,000 Ar
saffron rice gratin with mushrooms
Pan-fried fish fillet in flavored oil,
52 500 Ar
sautéed vegetables
Ice cream, flavor of the day
21,000 Ar
Panacotta with red fruits
25,000 Ar
Vanilla crème brûlée
25,000 Ar
Chocolate and vanilla ice cream coulant
26,000 Ar
Pineapple basil version
26,000 Ar
(Cream and sorbet pineapple basil, perfect pineaplle glaze)
29,000 Ar

Service: 10% extra

Cut off your schedule to reserve a table