The natural place to meat…

Savinia Bistrot delivers a menu based on the sound theory that less is more. Our beef is either ‘A’ Choice, Prime or MSA quality, which has been wet and/or dry aged by our Maître Boucher et Charcutier who also prepares a range of Terroir dishes and products.

Savinia offers a superior wine experience in collaboration with 1952. All wines are available at high street prices from our Wine Gallery.


PRIME MEAT
NOBLE SEAFOOD
&
SUPERIOR 
WINE

THE MAILLARD REACTION

The Maillard reaction is one of two critical steps taken when cooking a great steak.

Named after the Frenchman Louis-Camille Maillard who discovered the process early in 20th century, the Maillard reaction is the caramelization process of meat carbohydrates at high temperature.

This culinary phenomenon occurs only when steaks are cooked at temperatures of 350°C or higher, giving them a delicious brown crust.

To get this reaction, Savinia Bistrot has imported from Spain, a magnificent PIRA charcoal oven. Our charcoal is made from indigenous and sustainable Bois de Campêche which provides high heat and an aromatic smoke.

PHOTO GALLERY

CHEF’S RECOMMENDATIONS

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SOURIS D’AGNEAU

servie avec des figues, herbes aromatiques & mousseline de pommes de terre

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BURGER DE BOEUF SAVINIA

200g, avec des oignons caramélisés, fromage cheddar, œuf frit, laitue, tomate, notre fameuse sauce Savinia, frites et coleslaw épicé

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BISTROT STEAK

vieilli 60 jours,Prince cut, 250g

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SOLE MEUNIÈRE

De l’atlantique-au beurre persillé, avec des petites pommes de terre

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AUSTRALIAN LAMB T-BONE

300 g, rôti au feu de bois, servi avec une ratatouille style Savinia

SUPERIOR WINE

Selection of superior wines

Jonathan Babet, notre Sommelier de la Maison 1952, nous apporte son savoir-faire, ayant travaillé pour de prestigieux hôtels, Hilton Mauritius Resorts, Maritim Hotels, Constance Le Prince Maurice. Du rouge, du blanc, du rosé, il n’y a pas de secret pour Jonathan qui vous recommandera le parfait accompagnement à vos plats.