BALY Restaurant

Small half-moon shaped fried pastry turnovers, filled with a spicy tuna filling. Crispy on the outside and soft on the inside. Usually enjoyed dipped in a spicy tomato sauce.

Fried turnovers stuffed with seasoned minced beef. The dough is golden and crispy. Served hot as a starter or appetizer.

Fried fritters made from crushed black-eyed peas (niebe). Light and crispy texture. Served with a spicy sauce to enhance the flavor.

A rich and fresh composed salad mixing vegetables, hard-boiled eggs, and seafood. Seasoned with a special marinade.

The iconic dish of Senegal. Rice cooked in a rich tomato broth with fresh fish and various vegetables (cassava, carrot, eggplant). Complex and slightly spicy flavors.

Chicken marinated in lime and spices, then simmered with plenty of caramelized onions. Tangy and savory taste, served with white rice.

Creamy beef stew cooked in a peanut butter and tomato-based sauce. Rich and nutty flavor, served with vegetables and rice.

A complete vegetarian platter including bean fritters (accra), fried plantains (aloco), salad, and rice.

Lamb pieces marinated with spices and grilled. The meat is tender and smoky. A classic of Senegalese street food.

Marinated and grilled chicken pieces. Flavorful and juicy.

Marinated chicken pieces skewered and grilled on a plancha.

Whole fish (sea bream) marinated with herbs and spices, then baked. Tender and fragrant flesh.

Fresh verrine dessert alternating layers of mango, creamy fromage blanc, and mbouraké (a crunchy mixture of bread or biscuit and peanuts).

A twist on classic apple crumble with a touch of baobab fruit powder for an original tangy note.

Very popular traditional Senegalese dessert. Creamy mixture of millet couscous, peanut paste, and bouye (baobab fruit). Sweet taste and rich texture.

Millet couscous dessert mixed with sweetened yogurt or curdled milk. Sweet, creamy, and slightly tangy.

Organic IPA (India Pale Ale) style beer. Pronounced bitterness and hoppy aromas.

Organic amber beer. Malty taste with notes of caramel or toast.

Organic blonde beer. Light, golden, and refreshing.

Non-alcoholic version of the mojito. Refreshing mix of lime, fresh mint, and sparkling water.

Creamy and fruity cocktail with tropical flavors of coconut and pineapple, with a sweet touch of grenadine.

Non-alcoholic exotic fruit cocktail, combining the sweetness of pineapple and passion fruit with the acidity of lemon.

Classic Cuban cocktail based on white rum, sugar, lime juice, sparkling water, and mint. Fresh and balanced.

Signature fruity cocktail. Mix of exotic juices with a choice of spirits (vodka or rum).

Simple and colorful mix of vodka and hibiscus juice (bissap). Tangy and floral taste.

Popular Italian aperitif based on prosecco, Aperol (orange bitter), and sparkling water. Served on ice with an orange slice.

Traditional Caribbean cocktail based on agricultural rum, cane sugar, and lime. Short and strong.

Light and fruity red wine, made from the Pinot Noir grape variety.

Bordeaux red wine. Generally round and structured with notes of red fruits.

Dry and aromatic white wine from the Chardonnay grape variety.

Dry and crisp white wine, with notes of citrus and white flowers.

Dry and aromatic white wine from the Chardonnay grape variety.

Rosé wine from Provence. Pale color, delicate fruit aromas.

Sparkling Champagne. Fine bubbles and elegant flavor.