ABYSSA

Cold starter made of ripe avocado and seasoned shrimp. Creamy and tender texture with a tangy note. Enjoyed as is to whet the appetite.

Fried fritters made from cod (salted fish) and spices. Crispy on the outside and soft on the inside. Ideal for sharing or as a hot starter.

Fried turnovers stuffed with spicy fish. Golden, crispy pastry encasing a flavorful filling. A West African street food classic.

Poultry gizzards (muscular offal) stewed and sautéed. Firm but tender texture, rich and savory taste. Eaten hot, often with toothpicks.

Large shrimp pan-seared with garlic and butter. Firm, juicy flesh with marine flavors. Refined dish served hot.

Traditional guinea fowl stew, slow-cooked in its own juices with vegetables. Tender and fragrant meat. Iconic dish from Ivory Coast.

Chicken version of the famous Ivorian stew, simmered. Concentrated flavors of tomato, onion, and spices. Served hot with a starch.

Very popular street food dish consisting of fried tuna and attiéké (cassava semolina). Pronounced salty and umami flavor, often enhanced with fresh chili. Gritty texture of attiéké and firm fish.

Rich soup with seafood and crustaceans (crabs, prawns, snails). Flavorful and spicy tomato broth. A generous dish with oceanic flavors.

Clear, very spicy, and aromatic soup made with mutton. Known for its invigorating properties. Light but intensely spiced broth.

Orange-red sauce made from the pulp of oil palm fruits. Rich texture and distinctive nutty taste. Traditionally served with foutou or rice.

Stewed vegetable stew (eggplants, okra). Thick consistency and deep vegetable flavors. A classic of Ivorian home cooking.

Sticky sauce made from okra, served here with plantain dumplings. Characteristic viscous texture of okra, highly appreciated.

Freshwater fish (Captain) cooked on the barbecue or in the oven. White, firm flesh, delicate flavor. Seasoned with spices before cooking.

Captain fish fried in oil. Crispy skin and tender flesh. Served hot.

Marinated and grilled guinea fowl. Meat is more flavorful and firmer than chicken, with a light gamey taste.

Whole tilapia fried until golden and crispy. Freshwater fish with white, tender flesh.

Whole tilapia grilled slowly with spices. Tender flesh infused with the flavors of the smoky marinade.

Noble fish (Saint-Pierre) grilled. Fine and delicate flesh. A premium choice for fish lovers.

Marinated beef pieces grilled on skewers. Grilled and spicy flavor. Tender texture to chew.

Whole grilled sole. Flatfish with very fine and delicate flesh. Prepared simply to preserve its taste.

Marinated chicken wings grilled. Caramelized skin and juicy flesh. Eaten with fingers.

Breaded or plain chicken wings, fried in oil. Crispy and flavorful.

Grilled sea bream (Sosso). Flaky white flesh and mild flavor. A classic grilled fish.

Lamb meat seasoned in the Ivorian style (mechoui type) and cooked in the oven or on the barbecue. Rich in flavor.

Braised chicken cut into pieces and well-seasoned (kania spices). Very fragrant and usually a little spicy.

Fermented cassava semolina, similar to couscous. Slightly tangy flavor. A staple side dish in Ivory Coast.

Attiéké mixed with red palm oil, giving it a yellow-orange color and a characteristic taste.

Fried slices of ripe plantain. Melting texture and sweet-salty taste. Very popular.

Firm paste made by pounding plantains or cassava. Eaten with fingers by dipping it in the sauce.

Starchy tuber (yam), served either boiled (floury texture like potato) or fried.

Fried potato sticks. Universal side dish.

Fermented cassava paste, elastic and slightly sour. Traditionally accompanies graines or gombo sauce.

Cornmeal paste. Dense texture and neutral taste, perfect for accompanying spicy sauces.

Steamed rice. Simple and neutral side dish.

Complete meal package for children including a main dish (chicken or fish), a side dish, a drink, and a dessert.

Flavored iced tea.

Sweet, sparkling cola soda.

Sparkling orange soda.

Sparkling lemon-lime soda.

Coffee-flavored drink.

Still fruit drink.

Spicy and refreshing artisanal drink made from ginger root. Intense, peppery taste.

Cold infusion of red hibiscus flowers. Tangy and sweet flavor, deep red color.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling natural mineral water.

Blended Scotch whisky, aged. Rich and smooth notes.

Sweet and herbaceous Italian vermouth.

Irish cream liqueur with whiskey.

Tennessee whiskey from the USA.

Tequila-flavored blonde beer.

Refreshing lager blonde beer.

Irish stout beer with notes of coffee and cocoa.

Traditional West African dessert. Mixture of millet couscous (or yogurt) and sweetened curdled milk. Creamy and nourishing.

Mixture of fresh cut fruits. Light and sweet dessert.