LOYO

Small fried cod fritters, crispy on the outside and fluffy on the inside. Salty and spicy flavor. Usually eaten with fingers as an appetizer or aperitif.

Fried pastry triangles stuffed with spiced meat or vegetables. Crispy texture. A street food classic, served hot.

Small fried fritters made from crushed peas and spices (chili, turmeric, coriander). Crispy on the outside and tender on the inside. A spicy Reunion specialty.

Fried spring rolls filled with shrimp. Crispy rice wrapper. Served hot, often accompanied by lettuce and mint leaves.

Steamed dumplings inspired by Chinese cuisine, filled with seasoned pork. Soft and juicy texture. Served hot, often with soy or chili sauce.

Mixture of finely sliced and marinated vegetables (cabbage, carrots, green beans) in vinegar, oil, and spices (turmeric). Crunchy and tangy. Served as a condiment or a fresh starter.

A platter combining various starters from the menu. Ideal for tasting several different flavors at once. Perfect for sharing.

Slow-cooked braised chicken for a smoky flavor, served with a tomato and onion sauce. Accompanied by white rice.

Marinated and grilled quarter chicken, served with fried plantains (alocos) or sweet potato fries. A rich and flavorful dish.

Grilled chicken served with attiéké, a fermented manioc semolina with a light, granular texture, similar to couscous but with a slightly tangy taste.

Whole or grilled fish fillet (despite the description mentioning chicken), served with a tomato and onion sauce and rice.

Grilled fish served with a tomato and onion sauce, accompanied by fried plantains or sweet potato fries.

Grilled fish served with attiéké (manioc semolina). A traditional West African dish, flavorful and hearty.

Fish fillet fried in a crispy batter, revisited in our house style. Served with the side dish of your choice.

Iconic Reunion dish: stewed smoked sausages in a spicy tomato sauce (rougail), served with white rice and red beans.

Goat meat curry simmered with a blend of massalé spices (coriander, cumin, fenugreek, etc.). Rich and fragrant flavor, served with rice and beans.

A complete meat-free plate consisting of crunchy marinated vegetables, melting red beans, sweet and savory fried plantains, and rice.

Fried plantain slices. Soft texture and sweet-savory taste.

Fried sweet potato sticks, offering a milder, sweeter flavor than classic fries.

Simmered red beans, often served in sauce to accompany rice.

Fermented manioc semolina, a staple food in Ivory Coast. Light texture, slightly acidic taste.

Steamed white rice, a classic neutral side dish.