Kokonor Restaurant Tibétain

A complete menu to discover Tibetan flavors. Includes a selection of light starters, a hearty main dish like momos or fried rice, and a refreshing dessert.

A hearty meal with Himalayan influences. Enjoy an aperitif followed by specialties like Tsampa soup or hot pots served with rice, to finish with a typical sweet note.

Fried spring rolls filled with minced chicken and small vegetables. The wrapper is golden and crispy. Usually served with nuoc-mâm or sweet and sour sauce and salad.

A traditional Tibetan soup based on Tsampa (roasted barley flour), with beef and spinach. It offers a velvety texture and a roasted cereal taste characteristic of Himalayan cuisine.

Comforting soup prepared with melting red lentils and pieces of meat. Gently spiced, it is rich in flavor and texture.

A fresh and crunchy salad made of shredded cabbage and carrots. Lightly seasoned to accompany richer dishes.

A refreshing mix of julienned or sliced radish, carrots, and cucumbers. A light starter ideal for whetting the appetite.

Steamed Tibetan dumplings, stuffed with a savory mixture of chopped vegetables. The dough is tender and the filling is juicy.

Pan-fried or fried Tibetan flatbreads, filled with seasoned vegetables. The exterior is crispy and golden, the interior tender and fragrant.

Braised Shanghai cabbage (pak choi) gently braised to become tender while retaining some crunch. Served in a light and flavorful sauce.

Generous meal soup containing fresh homemade pasta (often hand-pulled), meat, and vegetables. A rich and comforting broth.

Soup served with momos (Tibetan meat dumplings) immersed in a clear and flavorful broth. Allows you to enjoy the dumplings in a different way.

Small Tibetan dumplings simply boiled in salted water. A lighter version of momos, highlighting the flavor of the filling.

Traditional Tibetan noodle soup (Thukpa), topped with beef and various vegetables. A complete, hot, and nourishing dish, very popular in the Himalayas.

The famous steamed Tibetan dumplings. Soft dough wrapper containing a juicy filling of spiced meat (beef or pork).

Round and flat breads, filled with a mixture of minced meat and herbs, then fried or pan-fried. Crispy on the outside and soft on the inside.

Wok-fried noodles with pieces of meat and crunchy vegetables. A flavorful dish with notes of soy sauce and mild spices.

Classic fried rice, prepared with eggs, small vegetables, and your choice of topping. A simple but satisfying dish.

Cold rice vermicelli salad, topped with stir-fried beef, raw vegetables, fresh herbs, and spring rolls, served with a nuoc-mâm dressing. A fresh and complete Vietnamese-inspired dish.

Beef strips stir-fried in a wok with long chili peppers. A spicy and fragrant dish for spice lovers.

Pieces of chicken cooked with a generous amount of garlic and fresh cilantro. A very aromatic and flavorful dish.

Fried chicken then stir-fried with spices. The chicken is crispy and coated in a dry spicy sauce.

Fried shrimp seasoned simply with salt and pepper, often with a little chili and garlic. Crispy and tasty.

A dish combining tender tofu and minced pork, stir-fried together in a spicy sauce. An interesting mix of textures.

Fried pork ribs seasoned with salt and pepper. Juicy meat to be enjoyed with your fingers.

A convivial Tibetan hot pot served in a large pot. It includes a rich broth, various meats, and vegetables to cook yourself or served simmered. Ideal for sharing.

A large hot pot containing tender beef fillet simmered in a spicy and hot sauce. A rich and warming dish.

Simmered dish served in an individual pot, composed of pork pieces and seasonal vegetables in a flavorful broth.

Beef and vegetable hot pot simmered together. The meat is tender and the broth is fragrant.

Chicken version of the Tibetan hot pot, with tender vegetables.

Hot pot prepared with mutton, which gives a full-bodied and distinctive flavor to the broth and vegetables.

A rich vegetarian hot pot, composed of a variety of eight different simmered vegetables.

Hot pot combining melting eggplants and minced pork, enhanced with a fragrant and slightly spicy sauce.

Dish served on a sizzling cast-iron plate, with beef (or other meat) sizzling in a ginger sauce. Spectacular and aromatic.

Lamb served on a hot plate with ginger sauce. The meat stays hot and continues to cook slightly at the table.

Portion of steamed white rice.

Soft white bread steamed, crustless, ideal for dipping into dishes.

Fresh homemade yogurt, often served plain or lightly sweetened. A simple and digestive dessert.

Traditional Tibetan festive dessert. Sweet rice mixed with butter, flavored with saffron and garnished with dried fruits. Rich and aromatic.

Lychees in syrup or fresh, an exotic fruit with translucent white flesh, sweet and fragrant.

Rustic dessert based on Tsampa (roasted barley flour), a Tibetan staple, served here with yogurt to soften its roasted nut flavor.