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Niassam's table

The menu


Dish : Lunch plate (Composed of 5 different elements)
Dessert : Homemade sorbet


Starter : Starter of the day
Dish : Fish of the day (captain, baracuda, swordfish,…)
Dessert : Dessert of the day

Flavor of Africa… French cuisine… A mix, guarantee of success!

Welcome to the table of Niassam, you will discover with surprise, the essence of what can be the philosophy of a “Lodge”. This very particular mixture of wild nature and a table rich in flavors and pleasures.

Every morning, Iba brings the fish of the day by cart and in Africa, fresh means the catch of the night or the day before… red carp, queen of the seas, captains, sole, barracuda… prawns and squid. Rediscover the flavor of wild ocean fish. Ibrahima does the markets. As for Samba Dia, he cultivates his garden, he regularly supplies us with fruits, vegetables and chickens from the village. These fresh products from the region are one of the bases of the secret of good food in Niassam.

The other secret is in the kitchen, where a team of Senegalese, trained by Sylvie, cheerfully prepares the recipes with the flavors of the Niassam sun. Three French chefs have come to complete our exclusive recipes. For fourteen years, they know their job and our table well. The Senegalese add a good part to the fame of Niassam.

But before going to the table, after a beautiful African day, no one misses the convivial moment of the aperitif. In the soft evening light, on the restaurant terrace, on the pontoon, in the middle of the lagoon… The waiters, although Muslims, past masters in the art of cocktails, bring you with a big smile, the cocktail of your choice. Taste our Ti Punch, also nicknamed the “medicine”, the sunset resonates with the lights of the setting sun. Or let yourself be surprised by the African flavors, baobab fruit and Bissap flower cocktails; the most seasoned can taste the homemade rums. If the sun has turned your head, you will probably prefer our non-alcoholic drinks!

The Niassam table, a Senegalese-French way of living well.