Biovina Restaurant

Express lunch set including two courses of your choice (Starter+Main or Main+Dessert).

Standard lunch set including two courses of your choice (Starter+Main or Main+Dessert).

Full lunch set including starter, main course, and dessert.

Crispy fried spring rolls, stuffed with minced pork, vegetables, and vermicelli. Served with lettuce and fresh herbs to wrap around, and a nuoc-mâm sauce for dipping.

Shrimp coated in a green rice crust (Cốm) and fried. Crispy on the outside and tender on the inside, with a light toasted rice aroma.

Steamed rice dough dumplings stuffed with seasoned pork. Soft and melt-in-your-mouth texture.

Fresh rice paper rolls containing vermicelli, herbs, salad, and your chosen filling. Served cold with a peanut or nuoc-mâm sauce.

Fresh and tangy salad made with julienned green mango, herbs, peanuts, and shrimp. A mix of sweet, savory, and spicy flavors.

Vietnamese mixed salad with cold rice vermicelli, raw vegetables, herbs, peanuts, fried spring rolls and hot sautéed meat. Drizzled with nuoc-mâm sauce. Mix before eating.

Stir-fried rice noodles with eggs, peanuts, bean sprouts, and a sweet and sour tamarind sauce.

Chicken pieces marinated in lemongrass and grilled. Fragrant and slightly citrusy.

Chicken sautéed with fresh ginger. Pungent and warming flavor.

Pork pieces simmered in a sweet and savory caramel sauce. Tender and flavorful, typically served with rice.

Tender beef cubes quickly sautéed in a wok. Usually served with tomato rice.

Thinly sliced beef sautéed with a variety of crunchy vegetables in a flavorful sauce.

Shrimp simmered in a creamy coconut milk sauce, often with mild spices.

Shrimp cooked in a savory caramel sauce, offering an intense sweet and savory balance.

Traditional Vietnamese rice noodle soup served fondue style. Aromatic beef broth (anise, cinnamon) in which you cook the meat and noodles yourself.

Enriched version of the Pho soup fondue style, including pieces of oxtail and tendon for varied textures.

Dish served in a hot stone pot that maintains heat. Ingredients sizzle and continue to cook at the table.

Creamy, jelly-like dessert, served chilled, often accompanied by a fruit coulis.

Classic Thai dessert (Mango Sticky Rice). Sweet coconut sticky rice served with slices of fresh mango.

Chocolate lava cake, served warm with a scoop of vanilla ice cream.

The sweet creation of the day according to the chef's inspiration.