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 DELIGHT

Nos verrines

VERRINES

  • (v) Pois chiches, tomate, olives et graines de sésame
  • Crevettes, pomme Granny Smith, radis et piment
  • Moules, noix de coco, concombre et combava
  • Poulet, haricots verts, poivron et curry
  • Boeuf, grenade, sumac et roti

  • 1 verrine @Rs 150
  • 3 verrines @Rs 370
Crevettes geantes

STARTERS

ENTREES FROIDES

Steak tartare(100 g), filet de boeuf, haché à la main @Rs 375
Salade César poulet @Rs 285
Cocktail de marlin fumé, vinaigrette à la crème @Rs 220
Cocktail de crevettes, sauce Marie Rose @Rs 220
Terrine du chef boucher, avec craquelins @Rs 200


ENTREES CHAUDES
Gratin de fruits de mer @Rs 325
Gratin de palmiste @Rs 300
Moules marinières classiques @Rs 285
Piments farcis au boeuf haché, sauce rougaille @Rs 245
Fromage de chèvre grillé, miel de litchi @Rs 210

cote de boeuf

MAIN

FINE QUALITY STEAK FROM OUR UNIQUE PIRA CHARCOAL OVEN
1st Grade Bradford, PRIME/MSA 3, élevé 42 mois en pâturage et au grain.
Tournedos 1er choix, vieilli 60 jours, King Cut, 300 g @Rs 1,050
CC: bleu, saignant, à point ou cuit.

Entrecôte 1er choix, vieillie 60 jours, King Cut, 300 g @Rs 1,025
CC: bleu, saignant, à point ou cuit.

T-Bone 1er choix, vieilli 60 jours, King Cut, 450 g @Rs 945
CC: bleu, saignant, à point ou cuit.

Tournedos 1er choix, vieilli 60 jours, Queen Cut, 200 g @Rs 875
CC : saignant, à point ou cuit.

View our menus

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.

FIND US


Savinia Bistrot
Bagatelle Mall of Mauritius,
Moka, Mauritius
Phone: (230) 468 8450
Email: bagatelle@saviniabistrot.mu

Weekly Specials Alert

SOCIAL

Facebook Facebook TripAdvisor Facebook