Les Filaos

Slices of eggplant coated in a light and crispy batter. The inside is meltingly tender and flavorful. A classic Creole appetizer.

Fried chickpea fritters, seasoned with local spices and fresh herbs. Crispy on the outside and soft on the inside.

Small triangles of fried dough stuffed with spicy vegetables. A crispy texture, a must-have in Reunion cuisine.

Salted cod fritters, fried until golden. They are soft, slightly spicy, and perfect for starting the meal.

Steamed dumplings stuffed with pork and flavored with lemongrass. A traditional dish of Asian influence very popular in Reunion.

Shrimp wrapped in a thin, fried batter. Very crispy texture revealing a juicy shrimp inside.

Small dumplings stuffed with minced chicken and herbs.

Crab meat prepared with an aromatic stuffing, served in its shell. A dish rich in marine flavors.

Swordfish marinated in a mixture of turmeric, mustard, garlic, and spices. A cold or warm dish with intense and slightly vinegary flavors.

Thin slices of raw swordfish marinated in lime juice. A fresh and tangy starter.

Fresh salad made of vegetables and garnished with crab meat.

Crunchy mix of grated green papaya and mango, seasoned with a tangy and spicy vinaigrette. Typical of island cuisine.

Tender octopus pieces marinated with citrus fruits and herbs. A refreshing salad with a pleasant texture.

Iconic dish from Reunion Island consisting of sausages simmered in a tomato sauce with spices, onions, and ginger. Traditionally served with rice and beans.

Beef slow-cooked with a blend of massalé spices (coriander, cumin, fenugreek, etc.). Tender meat in a fragrant and rich sauce.

Lamb cooked in a creamy and spicy curry sauce. The meat is meltingly tender and infused with the aromas of spices.

Rice noodles stir-fried in a wok with chicken, shrimp, eggs, and peanuts. A complete dish with sweet and savory flavors.

Dish of spicy basmati rice cooked with chicken and potatoes. A festive and aromatic dish originating from the Indian subcontinent.

Pieces of chicken simmered in a traditional yellow curry sauce. Flavorful and slightly spicy.

Chicken marinated in yogurt and spices then grilled or cooked in sauce. The meat is tender and has a characteristic red-orange color.

Fragrant basmati rice cooked in a sealed pot with fish and spices. A marine variation of the famous Indian dish.

Shrimp cooked in a creamy curry sauce. Ideal with rice to soak up the sauce.

Delicate white fish fillet coated in a curry sauce.

Pieces of swordfish cooked in a rich spice sauce.

Shrimp prepared Creole-style in a sauce based on tomatoes, onions, garlic, and ginger. A fragrant and colorful dish.

Whole fish or fillet grilled simply to preserve its delicate flavor.

Grilled swordfish steak, a firm fish meat reminiscent of tuna.

Tender scallops served with a refined saffron sauce.

Octopus slow-cooked in a spice sauce until tender.

Pieces of octopus quickly sautéed in a wok with crunchy vegetables.

Grilled octopus pieces on skewers, often marinated beforehand.

Layered flatbread of Indian origin, similar to paratha. Ideal for accompanying saucy dishes.

Rice stir-fried in a wok with small diced vegetables.

Mix of fresh vegetables quickly cooked to remain crunchy.

Condiment made from thinly sliced vegetables (cabbage, carrot, green beans) macerated in vinegar, oil, and turmeric. Adds crunch and acidity.

Fried sweet potato sticks, offering a sweet taste and a crispy texture.

Vegetarian version of the famous Thai stir-fried noodles, with vegetables and peanuts.

Assortment of vegetables cooked in a curry sauce, served with white rice and yellow lentil soup (dhall).

Marinated fresh pineapple slices, often with spices or a little rum to enhance the flavor.

Sweet and creamy coconut dessert with a caramelized layer.

Small tart filled with bananas, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Bananas cooked in butter and sugar, then flambéed with rum. A spectacular and fragrant dessert.

Reimagining of the Italian tiramisu with tropical fruits like mango and passion fruit.

Refreshing mix of fresh tropical fruits cut into pieces.

Pineapple cooked in the oven or pan to caramelize its natural sugars, served with ice cream and whipped cream.

Selection of ice creams and sorbets in various flavors. Refreshing to end the meal.

Tonic carbonated drink with extracts of cinchona bark.

Carbonated drink made from orange juice and orange pulp.

Classic cola soda or its sugar-free version.

Fruit juice made from pineapple.

Sweet and fragrant pink guava juice.

Thick and sweet mango juice.

Mix of fresh tropical fruit juices.

Light blonde beer, emblematic of Reunion Island (Bourbon). Refreshing with a slight bitterness.

Blonde lager beer originating from the island of Mauritius. Smooth and malty.

Cocktail based on white rum, cane sugar syrup, and lime juice.

Creamy drink based on rum and coconut milk, sweet and fragrant.

Fruity cocktail mixing rum and various exotic fruit juices (orange, pineapple, guava).

Rum cocktail flavored with tamarind pulp, offering a unique tangy taste.

Decaffeinated coffee.

Classic espresso.

Espresso coffee topped with a creamy milk foam.

Selection of hot teas or herbal teas.