Main D’or Mk

Crispy fried rolls filled with a savory meat and vegetable filling. Crispy texture on the outside and tender on the inside. To be enjoyed with nuoc-mâm sauce and mint leaves.

Fried triangular fritters filled with spicy meat or vegetables. The dough is thin and crispy. Served hot, they are perfect for an aperitif.

Small fried pockets filled with spicy chicken, typical of West Africa. The dough is golden and slightly crispy. Often eaten with a spicy tomato sauce.

Fried dough pockets filled with seasoned beef. Savory and tender inside. Ideal for sharing or as a starter with a spicy sauce.

Half-moon shaped fritters filled with tuna and spices. A popular variation of pastels, offering a rich seafood flavor. To be dipped in tomato sauce.

Sweet fried dough balls, soft and airy, originating from Congo. Soft texture, similar to carnival fritters. Eaten plain or sprinkled with sugar.

Rich dish composed of chicken pieces mixed with a creamy and seasoned mayonnaise sauce. It is a very popular dish in Kinshasa, creamy and tasty. Served hot with a side dish of your choice.

Fermented cassava semolina (attiéké) served with fried or grilled fish. Attiéké has a light texture and a slightly tangy taste, similar to couscous. Accompanied by vegetables and a spicy sauce.

Chicken stew simmered in a creamy peanut paste sauce. Rich, earthy, and slightly sweet-and-savory flavor. Traditionally served with white rice.

Tender beef pieces slow-cooked in a thick peanut butter sauce. Deep and comforting flavor. Ideally accompanied by rice to soak up the sauce.

Chicken thigh marinated with spices and grilled on a barbecue or in the oven. The skin is crispy and the meat juicy with a smoky taste. To be enjoyed with fingers or cutlery.

Marinated and grilled chicken wings, served by 5. Spicy and smoky flavor. Perfect for snacking with a side dish.

Tender beef skewers, grilled over a wood fire. Seasoned with local spices, they are juicy and flavorful. Served with your choice of side dish.

Whole or fillet fish, marinated and cooked over embers. The flesh is tender with a distinctive smoky taste. Often enhanced with a spicy sauce.

Grilled goat or mutton meat, cut into small pieces. The meat is firm, flavorful, and well-spiced. A classic of Congolese street food.

Manioc bread steamed in banana leaves. Dense and elastic texture, neutral, slightly fermented taste. Perfectly accompanies saucy dishes and grills.

Steamed rice, simple and light. Serves as a neutral base to accompany dishes rich in sauce.

Fermented cassava semolina, resembling wheat couscous but with a lighter texture and a tangy taste. A must-have in Ivorian cuisine.

Fried slices of ripe plantain. Crispy on the edges and melting inside, with a natural sweet taste. Eaten as a side dish or snack.

Personalized assortment of savory and sweet bites for brunch. Custom composition according to your wishes.

Classic Italian dessert composed of layers of coffee-soaked biscuits and creamy mascarpone cream. Dusted with bitter cocoa.

Canned sodas and carbonated drinks. Served cold.

West African dessert made from millet semolina mixed with sweetened yogurt or curdled milk. Creamy texture with firm grains, flavored with vanilla or orange blossom.

Choice of artisanal drink: Bissap (red hibiscus flower infusion, tart and sweet) or Ginger (spicy and refreshing juice). Served very cold.