Café Bolivar

A classic of French bistro cuisine. Hard-boiled eggs served cold, accompanied by a creamy and rich homemade mayonnaise. Simple, effective, and tasty.

Warm goat cheese served in a crispy crust (phyllo or breading). Drizzled with sweet acacia honey and flavored with basil. A melting and delicious sweet and savory combination.

Small smoked sardines from the Baltic (Sprats), served in their oil. They have a strong smoky flavor and a tender texture. Enjoyed on country bread, often with a little butter.

A fresh, Mediterranean-inspired plate. Cubes of feta (sheep's milk cheese brined) served with tender baby artichokes, olives, and red onions. Salty, fresh, and light.

Very high-quality Iberian ham, from Spanish black pigs. The meat is marbled, melts in the mouth with a characteristic nutty flavor. Served in thin slices to be eaten raw.

Salad of flavorful vine tomatoes with truffle-scented burrata (fresh Italian cheese with a creamy center). Served on a bed of romaine lettuce. A fresh dish with luxurious aromas.

Classic duo of ripe avocado and shrimp (prawns), bound with a homemade mayonnaise. A cold starter, creamy and mild in flavor.

Raw salmon diced, mixed with avocado and crunchy vegetables. Seasoned with a yuzu (Japanese citrus) vinaigrette for a refreshing touch of acidity.

Large bowl composed of seasoned rice, topped with marinated raw salmon and various fresh vegetables. Sprinkled with peanuts for crunch. A complete, healthy, and colorful dish.

Pan-seared chicken fillet, coated in a rich creamy truffle-flavored sauce. Served with homemade mashed potatoes. A comforting and indulgent dish.

White fish fillet with flaky, delicate flesh. Served with a white butter sauce (butter, shallots, vinegar) typical of the Nantes region. Accompanied by rice.

Raw beef, traditionally seasoned (capers, onions, mustard, sauce). Served fresh with hot homemade fries. The iconic brasserie dish.

Very thin slices of raw beef spread on the plate. Topped with red pesto (sun-dried tomatoes), fragrant hazelnut oil, and Tête de Moine cheese shavings. Light and refined.

Long-fibered beef cut, known for its juiciness and flavor. The Simmental breed offers marbled meat. Served with a sweet and savory sauce made with aged Port and fries.

Extra portion of side dish (fries, vegetables, rice, etc.).

Extra portion of sauce to accompany your dish.

Burger topped with melted blue cheese, which provides a strong and salty flavor. Served in a bun with a ground steak and homemade fries.

The unbeatable classic. Soft bun, juicy ground steak, and melted cheese. Served with crispy homemade fries.

Burger topped with grilled bacon slices for a smoky flavor and crispy texture in addition to the steak. Served with fries.

Vegetable alternative to the classic burger. Meatless patty, fresh toppings, and suitable bun. Served with fries.

Long, flat pasta served with a sauce of fresh tomatoes and salty local cured ham. Sprinkled with aged Parmesan (Parmigiano Reggiano).

Short, ear-shaped pasta, ideal for holding sauce. They are coated in a creamy truffle-flavored sauce. Rich and flavorful.

Shrimp (prawn) pasta served with a white butter sauce enhanced with a touch of balsamic vinegar. A sophisticated pasta dish with sweet and sour flavors.

Complete menu for children including a quality ground steak, a choice of side (fries or mashed potatoes), and chocolate mousse for dessert.

Large composed salad with crispy warm goat cheese, Spanish cured ham, feta, and tomatoes. A complete and fresh meal.

Rich Caesar-style salad with breaded chicken pieces, grilled bacon, hard-boiled eggs, and tomatoes. High in protein and flavor.

Healthy and light salad based on quinoa and grilled shrimp (prawns), with seasonal vegetables. Perfect for a balanced lunch.

Rich Italian salad with cured ham, creamy truffle burrata, tomatoes, and zucchini. A mix of fresh vegetables and creamy dairy.

Assortment of various cured meats (salami, ham, terrines) presented on a wooden board. Ideal for sharing as an appetizer with bread and wine.

Platter combining a selection of cured meats and cheeses. Offers a variety of flavors and textures to please everyone.

A cheese selected according to the season and its aging. Served with bread, it's an excellent way to end the meal before dessert.

Camembert (soft cheese) filled with a truffle preparation in its center. Strong, creamy, and earthy flavor.

Cup of fresh cut fruit, varying by season (strawberries, melon, apple, etc.). A light, natural, and vitamin-rich dessert.

Italian dessert made of set cream, served chilled. Silky texture accompanied by the tartness and sweetness of fruits (apricots and red berries).

Soft, thin crepes served warm. You can choose them plain with sugar or filled with chocolate-hazelnut spread.

Fruity variation of the famous Italian dessert. Alternating layers of soaked biscuits, creamy mascarpone cream, and tangy red berries.

Classic airy and light dessert with an intense dark chocolate flavor. A sweet and chocolatey end to the meal.

Cake, tart, or entremet prepared the same day by the chef. Ask for the special of the day.

Scoops of creamy ice cream or refreshing fruit sorbet. Ideal for a sweet and cold touch.

Simple and elegant Italian dessert: a scoop of vanilla ice cream over which hot espresso is poured. The hot-cold contrast is delicious.

A very indulgent dessert likely combining ice cream or chocolate cake, whipped cream (chantilly), and hazelnuts for crunch.

An espresso coffee served on a tray with a selection of several mini-desserts (petits fours). Perfect for tasting everything without choosing.