Bisso Na Bisso

Iconic American carbonated soft drink with cola flavor. Sweet and fizzy. Served very cold.

Orange-based carbonated soft drink with orange pulp. Fruity and slightly acidic taste. Shake before drinking.

Sparkling soda with orange flavor. Bright color and sweet taste. Popular with all ages.

Sparkling tonic water with the characteristic bitterness of quinine. Refreshing on its own or in a mix.

Still fruit drink. Sweet and fruity, without bubbles. Highly appreciated for its light taste.

Selection of refreshing fruit juices. Choose your favorite flavor from classic and tropical options.

Popular sodas in Cameroon. Available in several fruity flavors like pineapple or grapefruit. Very sweet and fizzy.

Traditional drinks prepared on-site. Bissap is a tangy red hibiscus flower infusion. Ginger juice is spicy and invigorating.

Large bottle of still natural mineral water. Ideal to accompany the meal and quench your thirst.

Naturally sparkling mineral waters. Badoit has fine bubbles, San Pellegrino is more fizzy. Served chilled.

Famous French sparkling mineral water with strong bubbles. Very refreshing and digestive.

Carbonated energy drink containing caffeine and taurine. Characteristic sweet taste. Gives a boost.

Selection of cocktails with alcohol. The Mojito is based on rum and mint. The Cocktail Bisso is a house specialty.

Non-alcoholic versions of classic and house cocktails. Refreshing and fruity.

Healthy drink with powerful natural ingredients like ginger, garlic, and lemon. Available with or without alcohol.

Traditional French Caribbean cocktail. Made with white rum, cane sugar, and lime. Short and strong.

Selection of individual bottled beers. Includes lagers, dark beers like Guinness, and flavored beers.

Red wine from Alsace. Generally light and fruity.

Red wine from the Southwest of France. Often full-bodied with red fruit notes.

Classic Bordeaux wine. Structured with present tannins.

Red wine made from Merlot. Round and smooth on the palate.

Red wine.

Red wine.

Roussillon wine. Sunny, powerful, and spicy.

House wine served by the glass or carafe. An accessible option to accompany the meal.

Dry white wine from Burgundy. Elegant with floral and mineral notes.

Sweet white wine. Sweet and sugary, ideal for an aperitif or dessert.

Dry white wine from Bordeaux. Lively and fresh with citrus aromas.

Sweet white wine from Périgord.

Selected white wine.

Great dry white wine from Burgundy. Mineral, lively, and refined.

House white wine served by the glass or carafe.

Semi-dry rosé from the Loire. Fruity and slightly sweet.

Dry rosé from Bordeaux. Fresh and balanced.

Rosé wine.

Superior version of rosé d'Anjou. Richer in aromas.

House rosé wine served by the glass or carafe.

Traditional French cocktail aperitif made with white wine and cassis cream.

Classic brut champagne. Lively and elegant.

World-renowned champagne. Balanced and fruity.

Veuve Clicquot. Rich and structured champagne, recognizable by its yellow label.

Producer's champagne. Prestige cuvée.

100% Chardonnay Champagne. Finesse and elegance.

Historic champagne house. Fresh and aromatic style.

Iconic champagne from the Ruinart house, exclusively made from Chardonnay. Very pure and luminous.

Prestige vintage champagne. Complex, deep, and luxurious.

A glass of champagne to celebrate or start the meal.

Elegant cocktail based on champagne and cassis cream.

Selection of popular whiskies. Jack Daniel's is an American whiskey, Chivas and Black (Johnnie Walker) are scotches.

18-year-old Scotch whisky. Rich and smooth.

Smokier and more intense version of Johnnie Walker Black Label.

Wide range of spirits and aperitifs.

Prestigious grape brandy. VS is younger, VSOP has been aged longer in barrels.

Classic espresso.

Hot infusion.

Fried cod fritters with spices. Crispy on the outside and fluffy on the inside. A classic of Caribbean and African cuisine.

Fried spring rolls filled with chicken and vegetables. Served crispy.

Squid rings coated in batter and fried. Tender and golden.

Fried crab bites.

Fried pastry turnovers filled with spicy tuna. Typical of Senegal.

Customizable assortment of 4 starters. Allows you to taste two different varieties.

Large tasting platter to share including an assortment of all the house's fried starters.

Large fresh salad with various ingredients according to the chef's inspiration.

Chicken stew slowly cooked in a terracotta pot (canari), with vegetables and spices. The meat is tender and the juice very fragrant.

Rich dish with various seafood simmered in a flavorful sauce.

Hearty meal soup based on beef and local spices. Comforting and spicy.

Cameroonian national dish. Creamy stew made from ndole leaves (bitter) and peanut paste, garnished with mixed meats or fish.

Luxury version of Ndole, generously garnished with meat, shrimp, or fish.

Sticky sauce made from okra, served with Placali (fermented cassava paste). Garnished with meats, fish, and crabs.

Also called Ceebu Jën. National dish of Senegal composed of rice cooked in a rich tomato sauce with fish or chicken and various vegetables.

Chicken marinated in lemon and cooked with plenty of caramelized onions. Tangy and savory flavor, served with rice.

Creamy stew based on peanut paste. Rich and nourishing, served with white rice.

Lamb cut into pieces, seasoned with special spices and grilled or pan-fried. Very popular in West African street food.

Seasoned guinea fowl cooked to your preference. Guinea fowl meat is firmer and tastier than chicken.

Chicken cut and grilled or sautéed with onions and spices.

Pan-fried dishes with vegetables and savory seasonings.

Large African giant snails, with firm flesh, cooked in sauce or sautéed.

Marinated and grilled meat skewers.

Director General Chicken. Chicken stew with fried plantains and various vegetables. A festive and complete dish.

Captain, a freshwater fish with firm white flesh, prepared grilled or fried.

Whole grilled dorade, often served with an onion and tomato sauce.

Grilled Saint-Pierre. Noble fish with delicate flesh.

Whole grilled sole. A flatfish highly appreciated for its delicacy.

Whole tilapia, a popular fish in Africa, prepared crispy or grilled.

Very popular Ivorian street food. Fried tuna served with attiéké (cassava semolina) and fresh, spicy vegetables.

Mixed grilled meat platter for hearty appetites or to share.

Alloco: fried plantains. Attiéké: cassava couscous. Bobolo/Chikwang: fermented cassava sticks. Typical starchy accompaniments.

More elaborate preparations of local starches.

Complete formula adapted for children with starter, main course, and dessert.

Sweet tart with grated coconut. Exotic and delicious.

Classic crème brûlée. Rich vanilla custard with a layer of crunchy caramelized sugar on top.

Plate of fresh seasonal fruits.

Scoop of ice cream or sorbet.