Vrindaa

A refined appetizer consisting of a creamy flan based on cashews and vegan cheese. Served with potato spheres and a sweet mango sauce for contrast. Accompanied by crispy tapioca chips.

Savory semolina and soft potato bites. Seasoned with mango powder and lemon for a tangy and spicy taste. A flavorful snack.

A savory reinterpretation of the classic millefeuille. Layers of crispy puff pastry alternated with flavorful vegetable fillings. A crumbly and light texture.

Roasted eggplant seasoned with aromatic spices like turmeric and mango powder. Lime adds freshness to the dish. A light and spicy appetizer.

A pasta parcel filled with savory spinach. Dressed with a rich nut and sesame seed pesto. Combines earthy and toasted flavors.

A creamy and unique risotto prepared with kiwi and asparagus. The flavor is a balance between the fruit's sweet-sourness and the asparagus's vegetal taste. A creative and colorful dish.

A comforting yellow lentil soup enriched with aromatic spices. Served with seasonal vegetables and crunchy seed breadsticks. Rich in protein and warm flavors.

Spaghetti prepared according to Ayurvedic principles, the chef's signature dish. Likely characterized by a balanced mix of spices and vegetables for well-being. Harmonious and healing taste.

Fusillone pasta dressed with a fresh basil and pine nut cream. Enhanced by a special house sauce. An aromatic first course reminiscent of forest scents.

Spaghetti served with a special house sauce and toasted pistachio crumble. The pistachios add crunchiness and a rich flavor to the dish. A revisited classic.

Conchiglioni pasta stuffed or dressed with sautéed vegetables. Coated in a smooth coconut cream. A dish that combines Italian and exotic flavors.

A main dish composed of sautéed vegetables served with a chickpea flour crepe. Light yet nutritious, with delicate flavors. The crepe adds a soft texture.

A surprise dish created by the chef based on the inspiration of the moment. Prepared with fresh ingredients and creative techniques. Ideal for those who love to experiment.

Savory pan-fried chickpeas served with baked crouton rolls. A dish rich in plant-based protein and crunchy textures. Rustic and satisfying taste.

An encounter of flavors with jackfruit (a fruit with a meat-like texture), artichokes, and avocado. Enriched with dried coconut flakes. A unique fusion of tropical and Mediterranean ingredients.

A fresh and creative salad enhanced by a sweet fruit sauce. Topped with mixed seeds for a crunchy note. Light and nutritious.

A vibrant salad with sweet mango, crunchy carrots, and apple. Dressed with a spicy mustard sauce and enriched with hazelnuts and peanuts. A mix of sweet, savory, and spicy.

Salad based on fresh green leaves and seasonal fruit. Garnished with toasted nuts and dressed with a special house sauce. Simple, fresh, and healthy.

A 6-course surprise tasting journey. The dishes are created by the chef following Ayurvedic principles and culinary innovation. A complete experience to discover the restaurant's philosophy.

The dessert of the day, which varies daily. Includes three complementary tasters. A sweet way to end the meal with creativity.

A tasting lunch menu comprising 8 small tasters. It offers a variety of dishes such as soups, bruschettas, papadams, and vegan specialties. An economical and varied way to try the cuisine.

Natural non-alcoholic cocktail. Fresh and thirst-quenching, likely with fruity notes.

Energizing drink based on aloe vera, mango, and passion fruit. Enriched with pomegranate and a spicy touch of ginger. Rich in vitamins.

Creamy smoothie with banana and coconut milk. Flavored with vanilla and enriched with almonds. Sweet and velvety.

Plant-based yogurt drink flavored with cardamom and nutmeg. Contains rose water and lemon for a floral and fresh note. Similar to an Indian lassi.

Refreshing extract or juice of green apple and mint. Ginger adds a vibrant note. Ideal for rejuvenation.

Orange and lemon juice or citrus drink. Ginger adds a spicy touch. Rich in vitamin C.