Food: Goiko revisits its best burgers in a vegan and gluten-free version!

Food: Goiko revisits its best burgers in a vegan and gluten-free version!

Opened in 2019 within the capital, it took little time for Goiko and its two addresses to seduce Parisians. Proof of that is that since 2021 the restaurant has held the excellence of greatest burger from Paris. However there isn’t a query of resting on his laurels: if Goiko excels within the artwork of making carnivorous burgers, every as engaging as the subsequent, it’s a new credo that he’s investing on this spring 2022. On the menu : new plant-based recipes together with two burgers 100% vegan. Superb for gathering round an excellent burger with out having to fret about everybody’s eating regimen!

Goiko launches a brand new menu for vegetarians…

The “Edamamita” burger thus accommodates a vegetarian pancake made with edamame, broccoli, couscous and rice, vegan cheese, a number of greens and in addition vegan cereal bread. The “Chick-Tarian” shows a vegetable rooster fillet, vegan cheese, grilled peppers and grilled onions. Additionally be aware that every one the recipes obtainable à la carte are versatile with a Past Meat steak and gluten-free bread. No extra query of depriving your self of a burger night with pals, Goiko has considered every thing!

… and new carnivorous recipes!


That is not all, Goiko has additionally concocted some good surprises for its carnivorous followers with three new authentic and attractive recipes just like the “Guaca-Hen”. A grilled rooster fillet a la plancha and a sauce guacamole which transports us on to Mexico… Here’s a burger as we like them which has pep’s and which capsizes the style buds. Smash burger followers, you might be additionally served the “Smash” and its two 100g steaks, along with bacon, American cheese and grilled onions. Another reference so as to add to the rating of the most effective smash burgers in Paris! For dessert, a decadent spanish cheesecake is added to the menu. Baked, melting inside, and properly browned on the perimeters, it’s served barely heat to the delight of our style buds.

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