Discover our seasonal menus

Discover a new art of gastronomy

Discover and savour a unique culinary experience, French cuisine tinged with Asian flavours.

Local products, foreign flavours.

The Menu

At Sandikala, each dish reflects the vision of Luke MacLeod and his team: Pyrenean terroir, carried by a contemporary energy and enlivened with accents from Asia.

The menu evolves every month, offering at least twelve experiences each year — and often more — shaped by the rhythm of the seasons and the inspiration of the kitchen. Plates are prepared to order, adjusted to the flow of service, and built around local products handled with precision, depth, and clarity.

Each new creation is first revealed during the Soirée Critique Gastronomique, our monthly gathering where guests discover upcoming inspirations and share their impressions.

Vegetarian or adapted alternatives can be proposed upon prior request.

For our pescatarian and vegetarian guests, delicate adaptations are planned from our menu, already rich in vegetables.

Please inform us when booking. For vegan meals, a minimum of two days is required to prepare a tailor-made menu, in perfect accordance with your expectations.

A children's menu (under 10s) is also available so that younger children can share this culinary experience.

To book

Roasted figs, squash in abundance, fresh sardines, meagre over charcoal, Pyrenean mutton, tomatoes until the very end. The air turns cooler, temperatures drop, and the season begins to change.

End of September / October menu

End of September / October 2026

Roasted figs, squash in abundance, fresh sardines, meagre over charcoal, Pyrenean mutton, tomatoes until the very end. The air turns cooler, temperatures drop, and the season begins to change.

Thursday 24th of September till Sunday 1st of November

Tomato
Textures of tomato and chilli, huacatay ice cream

Sardine
Marinated sardine, sauce vierge, pomegranate, Banyuls vinaigrette

Line-caught meagre
Charcoal-grilled, leek, potato, land & sea sauce

Squash & foie gras
Grilled butternut squash, Armagnac foie gras, Espelette pepper, cherry beer, pumpkin seeds & sesame

Beef from muy mate Sancho MOF
Beef tartare, crispy sweet potato, miso sabayon

Barèges mutton
Charcoal-grilled leg of mutton, aromatic spice bumbu

Fig
Roasted fig, cheesecake cream, redcurrant & raspberry, orange, lemon thyme, honey

Cheese — optional supplement
Selection of cheeses from the Pyrenees and beyond by Dominique Bouchait, Meilleur Ouvrier de France

Both menus begin with a selection

of mise en bouche and finish with petits fours

€69 chef's menu