Le Comptoir des Iles

Assortment to share composed of Creole vegetable specialties. Includes marinated vegetables (achards), fried plantains, and puff or steamed dumplings.

Tasting platter bringing together the must-haves of Reunion and Antillean street food: cod fritters, crispy samosas, chicken steamed dumplings, and spicy black pudding.

Crispy and fluffy fried cod fritters, seasoned with herbs and mild spices. A classic of Antillean cuisine served with marinated vegetables.

Small triangles of crispy dough stuffed with a mixture of spiced vegetables. A very popular Indian-inspired starter in Reunion.

Fried dough triangles filled with ground beef seasoned with local spices.

Reunion steamed dumplings (dim sum style) filled with chicken and flavored with combawa zest, a very aromatic citrus fruit.

Steamed dumplings with thin dough, filled with shrimp stuffing.

Small spicy black puddings, typical of the Antilles and Reunion, served hot. Fluffy texture and spicy taste.

Creamy mixture of mashed avocado, flaked cod, and cassava flour, seasoned with chili. Served as a spread.

Fresh starter combining the sweetness of mozzarella with sweet fig notes and the exotic aroma of vanilla.

Reunion specialty of Chinese origin. Pork marinated in a sweet and savory sauce then roasted, offering a glazed and flavorful meat.

Raw fish cut into cubes and marinated in coconut milk and mild spices. A fresh starter inspired by Tahitian raw fish.

Fresh salad mixing crunchy vegetables and exotic fruits.

Reinterpretation of Caesar salad with smoked chicken (smoked with sugar cane), bringing a unique woody flavor.

Fried sweet potato sticks, offering a slightly sweet flavor.

Fried plantain slices, tender and caramelized.

Aromatic white rice.

Creamy puree made with sweet potatoes.

Fresh green salad.

Typical Guadeloupean sandwich made of fried bread dough, filled with vegetables.

Traditional fried sandwich filled with beef, served with fries and marinated vegetables.

Chicken smoked using the traditional method (boucanage), coated in a rich peanut sauce.

Complete meat-free dish highlighting cooked root vegetables and tropical fruits.

The emblematic dish of Reunion. Sausages simmered in a tomato sauce with onions, garlic, ginger, and turmeric. Served with rice and beans.

Lightly cooked fish fillet, served with a smooth puree and a fresh condiment.

Tender grilled beef steak, served with a typical Antillean herb sauce (sauce chien).

Meat stew simmered with a mixture of spices (colombo) similar to curry, coconut milk, and vegetables. Emblematic dish of the Antilles.

Seared tuna steak, served with sautéed vegetables and a fresh sauce made with oil, lemon, and herbs.

Fresh and gelatinous Antillean dessert made from coconut milk, flavored with vanilla and lime.

Chocolate lava cake, served hot with exotic ice cream.

Creamy dessert covered with a layer of caramelized sugar, flavored with banana.

Roasted hot fig served with a fruity iced touch and crumbled biscuit.

Moist pineapple cake, often caramelized tatin-style.

Brioche soaked in rum syrup, served with a flavored whipped cream.

Rum in which fruits, spices, or plants have macerated. A specialty from Reunion.

Traditional short Antillean cocktail made with white agricultural rum, cane sugar, and lime.

Variation of Ti Punch prepared with old rum, offering more woody and vanilla notes.

Signature cocktail with notes of coffee and tropical fruits.

Fruity and tangy cocktail with a spicy ginger touch.

Exotic cocktail combining the sweetness of mango with the kick of chili rum.

Sweet and floral cocktail with red fruits and lychee.

The great Antillean classic: mix of rums and fruit juices.

Classic Cuban cocktail, fresh and tangy.

Mexican cocktail served frozen with salt.

Italian cocktail, bitter and dry.

Energizing cocktail with coffee and vodka.

Refreshing Cuban cocktail with mint and lime.

Creamy and tropical cocktail with pineapple and coconut.

Fruity passion fruit cocktail served with a shot of sparkling wine.

Alcohol-free version of the famous Mojito.

Alcohol-free version of Piña Colada, a pineapple-coconut smoothie.

Blonde draft beer.

Happy Hour price for the Ti Punch.

Happy Hour price for the Planteur.

Happy Hour price for the Mojito.

Happy Hour price for the Pina Colada.

Italian cocktail based on sparkling wine and bitters.

Happy Hour Price.

Happy Hour Price.

Miniature versions of the famous Antillean fried sandwiches. Choice of various fillings.

Happy Hour price for the Reunion specialties platter.

Happy Hour price for the Antillean specialties platter.

Happy Hour price for the vegetarian platter.

Portion of sweet potato fries tapas.

Portion of plantain tapas.

Portion of accras tapas.

Portion of dumplings tapas.

Portion of vegetable samosas tapas.

Portion of shrimp dumpling tapas.

Portion of beef samosas tapas.

Small portions of avocado feroce to share.