A veritable paradise of gastronomy, with a terrace with panoramic views over the bay of Dakar and its historic buildings such as “Home of the Slave” or “the Henriette-Bathily Women’s Museum” a beautiful colonial residence in two floors built in 1977.
You will have the chance to enjoy the tropical heat near a pool while enjoying light and refined dishes, local specialties of his island, seasonal produce from producers in the region.
The Senegalese cook is often described as the richest and most varied in West Africa. It has some similarities with those of other countries in West Africa, but it has also suffered other influences : North Africa, France or Portugal.
Relatively little known in Europe outside of immigrant communities and some restaurants large cities , it attracted media attention in 2004 when the book was published Youssou N’Dour, “The Kitchen of my mother.”
Two years earlier , in ” A grain of life and hope ,” the novelist Aminata Sow Fallhad staged the essential place occupied by the kitchen in the culture and daily life in Senegal. Ndiaye Josephine Haas wrote a book ” Senegalese Cuisine” Éditions L’Harmattan .
Discover our specialities!
- barbecues or grilled over a wood fire
- Fish and seafood fresh
- Local breeding meat (lamb, beef, chicken, etc …)
- A variety of vegetables and salads for vegetarians happy
- Local Fruits and succulent juices.
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