Restaurant Kolya Paris

A complete lunch menu to discover the house's flavors. Choose a starter and a main, or a main and a dessert from the day's selection.

A fresh starter made of ripe avocados and shrimp. Dressed with a light vinaigrette, it offers a mix of creamy and crunchy textures.

Large breaded and fried prawns until golden and crispy. Served hot, often with a spicy or sweet and sour sauce.

Small fried pastries stuffed with spicy beef. Crispy on the outside and soft on the inside, typical of Senegalese and West African cuisine.

Half-moon shaped fritters filled with seasoned tuna. A tasty and popular appetizer in West Africa, often served with a spicy tomato sauce.

Hot sandwich with sliced bread, ham, and melted cheese. A French bistro classic, crispy and gooey.

Captain fish (Nile perch) slow-cooked over embers. The flesh is firm and white, with a characteristic smoky flavor from charcoal cooking.

Malagwa fish prepared and grilled over embers. A fish appreciated for its flavorful flesh, often served whole with traditional accompaniments.

Catfish cooked steamed in banana leaves (en papillote). The cooking preserves all the flavors and spices, making the flesh extremely tender and aromatic. Specialty from the Congo basin.

Salted cod or dried fish, desalted then cooked, often with a vegetable or peanut sauce. It offers a powerful taste and a firm texture typical of preserved fish dishes.

Chicken wings marinated in spices and grilled. The skin is crispy and the meat juicy, perfect for eating with your fingers.

Goat meat cut into pieces and grilled over barbecue. It is a specialty of Congolese street food (Kinshasa), highly appreciated for its texture and smoky taste.

Grilled pork, often marinated before cooking. A rich and flavorful dish, popular in Congolese cuisine.

Tender beef pieces threaded onto skewers and grilled. Marinated for extra flavor, they are served rare or medium according to preference.

Chicken braised then mixed with a creamy mayonnaise sauce and seasoned with crunchy vegetables. An iconic and very popular dish from the Democratic Republic of Congo.

The national dish of Senegal (Thiéboudienne). Rice cooked in a tomato broth with fish and various vegetables. Rich in flavor and slightly spicy.

A variation of the traditional Senegalese dish prepared with chicken instead of fish. The rice absorbs the flavors of the meat and simmered vegetables.

Chicken marinated in lemon, onions, and mustard, then grilled. A Senegalese specialty known for its tangy taste and melting onions.

Meat stew simmered in a creamy peanut paste sauce. A West African dish with a rich, creamy, and comforting taste.

Grilled or fried turkey rumps. Fatty and juicy meat, highly appreciated for its particular texture and pronounced taste.

Burger revisited with African touches, likely spicy or served with plantains. A fusion between the American classic and local flavors.

Classic burger with melted cheese, ground beef patty, and condiments. Simple and effective.

A giant platter of mixed grills designed for sharing. Includes chicken, lamb, beef, and fish, offering a complete variety of grilled flavors.

A royal feast of Congolese specialties for 6 people. Features iconic dishes like grilled goat (Ntaba), cassava leaves (Pondou), and various fish and meats.

Potatoes cut into sticks and fried. Crispy and golden.

Fried ripe plantains. They are sweet, tender inside, and slightly caramelized outside. An essential side dish in West Africa.

Fried sweet potato sticks. A sweet and savory alternative to classic fries.

Steamed white rice. The ideal neutral accompaniment for sauced dishes.

Fermented cassava bread cooked steamed in leaves. It has a dense and elastic texture and a slightly sour taste. Perfect for accompanying grills and sauces.

Fermented cassava semolina, resembling couscous in texture. Originating from Ivory Coast, it has a slightly sour taste and pairs perfectly with fish and meats.