Restaurant Erawan depuis 1980

A complete lunch set including a starter, a main course, and a drink. Allows you to taste various Thai cuisine classics at a fixed price. Ideal for a quick and tasty midday meal.

A hearty tasting menu to share, including a variety of starters and main courses. Highlights noble ingredients like prawns and duck breast. Perfect for discovering the range of Thai flavors.

A balanced menu featuring seafood and beef. Starts with a traditional spicy soup and continues with fragrant sautéed dishes. Offers a varied and authentic culinary experience.

A menu focusing on seafood and grilled pork. The dishes are seasoned with garlic, pepper, and typical vegetables like water spinach. A dive into the flavors of the Thai capital.

A more accessible menu offering classics like chicken salad and basil beef. The flavors are fresh, spicy, and aromatic. Ideal for a complete meal without being too heavy.

Rice with a sticky texture, usually served in a small bamboo basket. It is traditionally eaten with fingers as an accompaniment to dishes. Its flavor is slightly sweet and its texture is soft.

Cod fillet gently steamed, wrapped in a banana leaf which gives it a herbaceous aroma. The fish remains tender and juicy. A healthy and fragrant dish.

Chicken pieces simmered in a coconut milk and green curry paste sauce. It is a spicy and aromatic curry with notes of Thai basil and green chili. Creamy and rich in flavor.

Whole shrimp wrapped in a crispy wheat leaf and fried. Served golden and crispy. To be dipped in a sweet and sour sauce.

Fresh and spicy salad made with tender cuttlefish pieces. Generously seasoned with lemongrass, lime juice, and chili. A light and invigorating starter.

Very popular stir-fried dish (Pad Kra Pao) made with minced beef. Quickly cooked in a wok with fragrant holy basil, garlic, and chili. Flavorful and spicy, perfect with rice.

A minced beef salad (Larb) seasoned with fresh herbs, lemongrass, and ground roasted rice. Served warm, it offers a mix of textures and sour, salty, and spicy flavors. Often eaten with sticky rice.

Marinated chicken pieces wrapped in pandan leaves (bayteuil) and then fried. The leaves keep the chicken juicy and give it a unique vanilla and hazelnut aroma. A classic and delicious starter.

Rice stir-fried in a wok with shrimp and slices of sweet and savory Thai sausage. A complete and comforting dish. Often garnished with cucumber and cilantro.

Sweet dessert made of tapioca pearls cooked in warm or cold coconut milk. Served with fresh mango pieces. A sweet and exotic end to the meal.

Cod fillet served in a creamy coconut milk sauce spiced with red chili. The white fish contrasts with the rich and spicy sauce. A flavorful sauced dish.

Refreshing salad mixing the sweetness of fresh pineapple with shrimp and chicken. Seasoned with a Thai sweet and sour sauce. A perfect balance between sweet and savory.

Traditional dessert made from eggs and coconut milk, steamed or baked. Smooth and melt-in-your-mouth texture with a pronounced coconut flavor. Often served warm or cold.

Shrimp simmered in a mild and creamy yellow coconut milk curry. Usually contains potatoes and onions. Less spicy than other curries, it is very aromatic thanks to turmeric.

Shrimp coated in panko breadcrumbs and fried until golden brown. Crispy on the outside and tender on the inside. A popular classic, served with a dipping sauce.