MIMO Vegan Menu

Our unique tartare made with marinated tomatoes, capar-almond paté and fresh melon. All topped sprouts and sprinkled with hemp seeds and served with our homemade raw crackers on the side.

Sushi style cut spring rolls filled with roasted aubergine, fermented radish, flamed mango, green beans and avocado. Topped with leek, toasted peanuts and served with peanut butter sauce on the side.

Portobello mushroom, mung beans and buckwheat patty served in a bun with roasted aubergine, pan-grilled watermelon, caramelized onion, lettuce, sprouts and our secret smoky plum barbecue and spicy-mayo sauces. Accompanied with roasted french fries.

Brown rice spaghetti pasta in homemade cherry tomato sauce with garlic, basil and cayenne pepper. Topped with roasted chunks of Jackfruit, cashew parmesan, coral tuile and basil cream on the side.

Japanese sushi sandwich wrapped on the outside with nori sheet, filled with rice, homemade tempeh, roasted sweet potato, spicy turnip-beet fermentation, mango and Huacatay-sunflower seeds sauce. Served with a side salad of seasonal veggies.

Buckwheat in creamy roasted pumpkin-red pepper sauce with thyme, topped with our crunchy tofu, green beans and roasted radish. All sprinkled with toasted pecan nuts and fresh parsley.

Truly filling salad with our cashew blue cheese, roasted chickpeas, mix of lettuce and chard, figs, fermented pumpkin fresh dill, toasted walnuts and sprouts. Served with creamy apple dressing.

Baked potato stuffed with Chili Sin Carne with adzuki beans, Jackfruit, red bell pepper, celery and carrot. Topped with cashew sour cream and fresh coriander. Sprinkled with toasted spicy almonds and served with fresh avocado on top.

Our own interpretation of Crème brûlée made with cashews and millet. Topped with caramelized birch tree sugar (xylitol).

Banoffee Pie in a much healthier version. Pecan nut crust, a layer of date caramel, slices of bananas, cashew cream and dark chocolate... Mmm, does it get better than this?