Bistro Monde

A traditional Provencal fish stew originating from the port city of Marseille in France, typically made with a variety of fish and shellfish, and flavored with a tomato-based broth.

A spicy tomato and egg dish that means 'egg in hell'.

Iberico top-grade Beyota boneless sirloin steak

Risotto with oven-baked chicken in rose (ragu, cream) sauce

Cream pasta with spicy seafood ingredients.

Oil pasta made with grilled pork belly and fermented skate

Oil pasta made with clams

Lagu pasta with fragrant basil pesto on a tomato sauce base.

Spicy cream pasta topped with mushrooms and egg yolk

Mushroom risotto with plenty of truffle oil