L'Allocodrome d'Abidjan

A fresh composed salad combining the creaminess of avocado and shrimp. Generally seasoned with a simple vinaigrette. A light and popular starter.

Colorful mixed salad with tomatoes, sweet corn, and flaked tuna. A classic, fresh, and nourishing combination.

Raw vegetable salad accompanied by a flavorful onion sauce, typical of Ivorian cuisine. Adds a spicy and crunchy touch.

Shrimp sautéed or served in a hot pepper sauce (pili-pili). A spicy dish for lovers of pungent flavors.

Large African giant snails prepared sautéed. Their flesh is firm and meaty, with a slightly crunchy texture, seasoned with local spices.

Freshwater fish with white, firm, and fine flesh. Grilled over embers, it offers a delicate flavor and is highly appreciated in West Africa.

Very popular freshwater fish, grilled whole. Its flesh is tender and tasty. Often served with alloco or attiéké.

Seafood with noble and delicate flesh. Braising gives it a smoky flavor while preserving its fineness.

Variety of catfish prized for its fatty and flavorful flesh. Excellent braised, offering a tender texture.

Flatfish with fine and firm flesh. Grilled, it develops subtle aromas. A refined choice.

Large grilled shrimp. Juicy and fragrant, often marinated before cooking.

Ivorian-style braised chicken, marinated in spices then grilled over charcoal. Crispy skin and tender, smoky-flavored meat.

Poultry with firmer and more flavorful meat than chicken. Braised, it offers a characteristic gamey flavor.

Lean and delicate meat, prepared braised. A flavorful alternative to poultry.

Tender lamb piece, slow-cooked over embers. Rich in flavor and juicy.

Marinated beef pieces grilled on a skewer. Tender and spicy, a street food classic.

Giant snail skewers. Firm texture and pronounced taste, enhanced by the marinade and wood-fired cooking.

Mixed seafood skewer inspired by the coastal city of Grand-Bassam. Combines the marine flavors of fish, shrimp, and squid.

Seasoned mutton meat cooked stewed or grilled (choukouya), often served in small pieces with dry spices (kan-kan).

Chicken cooked on a hot plate (plancha), allowing for even and caramelized cooking.

Guinea fowl seared on the plancha. The meat is firm and rich in flavor, crispy on the outside.

Plancha-cooked rabbit pieces, tender and golden.

Rich stew prepared with giant snails. The Gouassou sauce is typical, thick and flavorful.

Stew dish combining guinea fowl and catfish (machoiron), simmered together for a traditional surf and turf mix.

Clear, peppery broth with pieces of mutton. Comforting and very aromatic.

A hearty soup or stew combining various fresh fish and seafood. A dish rich in marine flavors.

Thin crepe served hot with your choice of sweet topping.

Hot ham and melted cheese sandwich (Croque Monsieur) or topped with a fried egg (Madame). A bistro classic.

Toasted country bread (Poilâne style) with toppings, served with salad and fries.

Dish of sautéed spaghetti served with kidneys cooked in sauce. A hearty dish.

The popular national dish of Ivorian street food. Cassava semolina (attiéké) served with pieces of fried salted tuna and spicy fresh vegetables.

Simple omelet, golden and fluffy.

Omelet filled with diced ham and melted cheese.

Omelet with sautéed mushrooms, ham, and cheese.

Extra portion of your choice of side dish. Includes local specialties like alloco (plantain) or attiéké (cassava).

Refreshing mix of seasonal fruits cut into pieces.

Dessert or thick drink made from yogurt (curdled milk) and millet grains (millet couscous). Sweet and creamy.

Ice cream made with the pulp of the baobab fruit (monkey bread). Unique flavor, slightly tart and sweet.

Sorbets or ice creams in various flavors, tropical or classic.

Complete set menu including a starter, main course, dessert, and coffee.

Quick lunch deal, ideal for takeaway. Choice between a hot dish (chicken or fish) or a sandwich, with a side and a drink.