Ekâla liondalo - pisces. flor do duke's menu - luanda | restaurants in luanda
Grilled octopus, beef jus, shrimp bisque, grilled bell pepper, wakami seaweed
The octopus is cooked for two moments at a low temperature and then grilled; we then find intensity with the veal jus sauce and the shrimp bisque. grilled bell peppers add smoky sweetness, while wakame seaweed brings marine freshness, creating a dish where land and sea unite in sophisticated harmony.
28 500 Kz
Linguini with moqueca sauce, shrimp, cuttlefish, and fried fish.
The classic moqueca inspires this linguini, enveloped in aromas of palm oil and fresh herbs. succulent shrimp, delicate cuttlefish, and fried fish add layers of flavor and texture, transforming tradition into a contemporary experience.
25 100 Kz
Fish from the lota with beurre blanc sauce, local leaves, strawberries and caviar
The freshness of the fish from the fish market meets the delicacy of a beurre blanc, a french classic perfumed with earthy leaves. strawberries add a vibrant, tart sweetness, while caviar seals the dish with saline notes and elegance, creating an experience of harmonious contrasts.
30 300Kz
Seafood rice with seaweed
A rice dish enveloped in the intensity of squid ink, where the minerality of seaweed meets the depths of the sea. cured shrimp adds saline notes and elegance, transforming each bite into a sensory journey between tradition and modernity.
35 000 Kz