La Marina Les Maquereaux

Breaded and fried shrimp, served with a creamy tartar sauce. Crispy and flavorful. Ideal for sharing as an aperitif.

Thin slices of high-quality Spanish cured ham. Intense, salty, and nutty flavor with a melt-in-your-mouth texture. Enjoy as is, often accompanied by bread.

Tender and delicate white asparagus, served with a Maltese sauce (orange hollandaise). A fresh and refined starter. To be enjoyed with cutlery.

Fresh Italian stretched curd cheese with a creamy center. Mild and milky flavor, accompanied by tomatoes and pesto. Eaten fresh, delicious with bread.

Thin slices of marinated raw sea bream. Fresh and light with a citrusy touch. A delicate starter highlighting the raw fish.

Crispy fried shrimp accompanied by a fresh cucumber mayonnaise. Combination of hot-crispy and fresh-creamy textures.

Rustic homemade country pâté made from pork and poultry. Rich and meaty flavor, enhanced by the sweet and savory chutney. To be generously spread on bread.

Fried calamari rings or pieces. Tender texture under a golden breading. A seaside classic, served with a zesty sauce.

Creamy spread made from fish roe. Strong salty and marine taste. Enjoy spread on toast.

Premium quality free-range chicken breast, tender and juicy. Served with creamy mash and a rich sauce. A comforting and classic dish.

Sardinian pasta in small ball shapes, cooked creamy like risotto. Mediterranean flavors of tomato and basil. Pleasant texture, slightly firm to the bite.

Roasted cod fillet, white and flaky flesh. Accompanied by a classic white wine butter sauce. A delicate and elegant fish dish.

Beef cut known for its intense flavor and fibrous yet tender texture. Served with small potatoes and a pepper sauce. For red meat lovers.

Tubular pasta served with clams and raw or semi-cooked shrimp. The bisque sauce provides a powerful crustacean flavor.

Knife-cut raw tuna, seasoned with Asian flavors (lemongrass, chili, cilantro). Fresh, spicy, and fragrant.

Breaded and fried fish fillet, served with fries. Crispy and golden. A revisited Anglo-Saxon classic.

Large composed salad with breaded chicken, cheese, and creamy dressing. Complete, fresh, and indulgent meal.

Fresh Brittany oysters, served raw on ice. Iodic flavor and fleshy texture. Enjoy with a squeeze of lemon or shallot vinegar.

Generous assortment of shellfish and crustaceans served cold. Ideal for discovering the variety of seafood. To share.

Raw salmon fillet "cooked" by a salt and sugar marinade. Tender and flavored with herbs and spices. Served cold as a starter.

Thick slice of brioche dipped in a milky mixture and pan-fried. Soft and caramelized, served warm with ice cream and fruit. A very indulgent dessert.

Crispy meringue filled with whipped cream and fresh fruit. Light, sweet, and airy dessert.

Chocolate cake with a molten center. Rich and intense in cocoa. Served warm, the hot-cold contrast with ice cream is delicious.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream. Sweet, creamy, and fragrant.

Selection of French cheeses served at room temperature. Ideal to finish the meal on a savory note before or instead of dessert.