VINGKO - BAR AND FOOD

Creamy Italian spun-paste cheese served with heirloom tomatoes and basil sauce. A fresh and creamy starter.

Low-temperature cooked egg for a melting texture, accompanied by candied eggplants and spicy chorizo. A savory land-and-sea mix.

Diced raw tuna marinated with lemon and mango. A light, fruity, and tangy starter.

Large grilled prawns served with crunchy vegetables and Asian notes of lemongrass and ginger.

The day's starter prepared according to the chef's inspiration and seasonal products.

Selection of quality cured meats including Serrano ham and Iberian specialties. Ideal for an aperitif.

Platter of aged French cheeses including Comté, Saint-Marcellin, and Ossau-Iraty. Served with bread.

A generous assortment combining the best cured meats and cheeses from the menu. Perfect for sharing.

The famous salad with breaded chicken, bacon bits, parmesan, and poached egg, coated in creamy Caesar dressing.

Raw minced and seasoned beef, served with crispy fries. A French bistro classic.

Hot sandwich gratinated with ham and cheese, revisited with truffle-scented butter for a gourmet touch.

Gourmet burger with soft bun, beef, Comté cheese, and a slightly spicy mayonnaise.

Vegan version of our homemade burger, without animal ingredients.

Complete meal for children or light appetites, including a main course, a side dish, and a dessert.

Fine fish fillet served with an anchovy sauce and vegetables from the South of France.

Roasted noble fish, accompanied by wild mushrooms and almonds with a touch of fresh mint.

Breaded and golden chicken pieces, served with seasoned potatoes, salad, and homemade tartar sauce.

Beautiful grilled Charolais beef cut, served with rustic fries and a creamy tarragon sauce.

Slow-cooked dish composed of an assortment of fresh seasonal vegetables. Healthy and tasty vegetarian option.

Tubular pasta served with a wild mushroom sauce and sprinkled with parmesan.

The dish of the day, created by the chef based on daily arrivals.

Selection of three French Protected Designation of Origin cheeses.

Chocolate cake with a molten center, served warm with a scoop of bourbon vanilla ice cream.

Cup of ice creams and sorbets in various flavors according to the season.

Creamy Italian dessert revisited with vanilla and candied amarena cherries.

Fresh peach dessert: in cold soup and sorbet, accompanied by an almond cream dessert.

Hot drink (coffee or tea) served with an assortment of homemade petit fours and mini-desserts.

Crispy and soft meringue inside, filled with whipped cream and fresh red berries.

The dessert of the day, prepared according to the pastry chef's inspiration.