Miromar

A meal deal including two courses, usually a starter and a main course, or a main course and a dessert. An economical choice for a complete meal.

A complete meal deal including three courses: a starter, a main course, and a dessert. Ideal for discovering the entire menu.

Soft potato gnocchi served in a rich cream sauce with parmesan and truffle flavor. A tasty and comforting dish. To be enjoyed hot.

A mix of wild mushrooms (oyster and chanterelle) sautéed with black garlic, served with an egg with a runny yolk. Woody flavors and a creamy texture.

A slice of toasted brioche bread topped with creamy avocado and slices of smoked salmon. A fresh classic combining the sweetness of brioche and the saltiness of salmon.

A traditional French veal stew simmered in a creamy white sauce with herbs, served with basmati rice. The meat is tender and the sauce is smooth.

Tender pork tenderloin coated with a sweet and sour honey-soy sauce, flavored with lemongrass. Served with sautéed potatoes.

Two types of roasted fish served with a basil sauce (pesto) and a fine puree of pumpkin and carrot spiced with turmeric. A light and colorful dish.

A pastry made with a crispy crust and a filling that varies according to the day's inspiration (fruit, chocolate, cream). Ask for the flavor of the day.

A variation of the famous Italian dessert with soaked biscuits, mascarpone cream, and persimmon, a sweet and soft fruit. Creamy and fruity.

A rich vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Break the crust with your spoon to reach the creamy custard.

An airy dessert prepared with two types of chocolate (usually dark and milk or white). Light and foamy texture, intense cocoa flavor.

A noble cut of veal slow-cooked at low temperature for optimal tenderness, served with chanterelle mushrooms and sautéed potatoes.

A grilled Charolais beef cut, known for its flavor. Served with homemade fries and a sauce of your choice.

A generous portion of steamed wheat semolina, served with vegetables, broth, and four types of meat: lamb, chicken, beef, and spicy sausage.

Couscous served with a grilled lamb leg skewer and a merguez (spicy sausage). Accompanied by semolina and vegetables.

Couscous accompanied by lamb shoulder slow-roasted in the oven until tender, served with a merguez.

Couscous served with a grilled meat skewer and two spicy sausages (merguez).

Couscous served with tender braised beef chuck and a merguez.

Classic couscous served with a piece of chicken and a spicy sausage (merguez).

Couscous served simply with three grilled, spicy, and flavorful merguez sausages.

Couscous served with three grilled lamb chops and a merguez.

A North African (Moroccan) red wine, often robust and fruity. It pairs perfectly with spicy dishes like couscous.

An Algerian wine produced in the Tlemcen region. Generally a dry red wine with notes of ripe fruit.

Algerian wine from the Medea region. Often a full-bodied, structured, and spicy red wine.

A renowned Algerian wine, often red, offering a good balance and red fruit aromas.