Bass Ndiaye Dibi, grill in Bordeaux: the website by Dineora

A grill caterer at the Quatre Pavillons

Bass Ndiaye Dibi is a caterer specializing in grilled food, located in Bordeaux, in the Quatre Pavillons area. Everything revolves around the wood fire. The menu, short and readable, comes down to about ten items split into three categories: chicken, beef and lamb skewers grilled over a wood fire; the dishes, such as Le Spécial, the Bowl or the attiéké; and the sides, homemade fries, aloco of fried plantains, plain rice or pastels.

The character of the place is generous and direct. The logo says it in one image: two crossed skewers above red flames, with the name written in thick black letters. The website had to keep this frankness, without needless frills, and make people hungry from the first screen.

“La cuisson au feu de bois chez nous !”: tongs lift an onion ring above a plate of grilled food

The challenge: making people feel the wood fire through the screen

A grill house lives on sensations: the smoke, the crackle of the embers, the meat caramelizing with the onions. The stake was to convey this promise from a distance, to someone hesitating between several places or planning a takeout meal.

The menu, for its part, is deliberately short. So it should not be drowned in a long catalog, but made immediately understandable: which skewers, which dishes, which sides. And booking and ordering had to stay visible at every moment, so that a decided visitor never has to look for them.

Home page of Bass Ndiaye Dibi on a phone, painted Réserver and Commander buttons at the top of the screen

Art direction board for the Bass Ndiaye Dibi website

Poster yellow, chili red and embers

The palette is vivid and unapologetic: a sun yellow like poster paper, chili red, charcoal black and the coppery tones of the embers. The visuals show the cooking as people expect it: pieces of grilled meat mixed with melting onions, revealed by a torn sheet of yellow paper; tongs lifting an onion ring above a plate, in front of the grill where chicken thighs are browning; dibi on a perforated plate above the embers; a dining room with rattan pendant lamps and red and yellow wax-print hangings.

The home page headings are set in a very bold, slanted sans-serif typeface, black and red, underlined with a brushstroke, like a hand-painted poster. The Réservation and Commander buttons are painted in the world of the place: cream plaques framed in carved wood, decorated with chili peppers and skewers.

A home page that advances like a film

The home page is a film that advances as you scroll. It opens on the torn yellow sheet that reveals the lamb, chicken and beef skewers grilled with their onions. Then the paper fades away, the grill appears, and the story stops on “La cuisson au feu de bois chez nous !”, with an invitation to come and enjoy generous dishes.

The camera moves in on the onion ring resting on the meat, before entering the dining room. A yellow panel then takes over: “Le dibi, sur la braise”, which recalls that the dibi is cooked here over a wood fire and ends on a friendly question to the visitor. The texts are brief, direct, and address the visitor the way you would talk to them at the grill.

Close-up of an onion ring resting on the grilled meat, on an ochre background

The Bass Ndiaye Dibi ordering page on a laptop and a phone

The takeout menu, laid out on cutting boards

The ordering page changes light: a dark, charcoal background, crossed by scrolls of leaves in wax-print patterns, red chili peppers, pieces of meat on the grill, baobabs at sunset and curls of smoke. Each category is presented on a wooden cutting board with its rope handle, decorated with skewers, chili peppers and spices, and a cream paper in the center: skewers, dishes, sides.

Each dish appears with its visual, its name, its price and a small button marked with a plus sign, cut from printed fabric, to add it to the basket. Customers put their order together, then collect it on site. On a phone, the basket bar, shaped like a wooden board ringed with metal, stays at the bottom of the screen.

Ordering page on a computer: dark decor of embers, chili peppers and baobabs, boards for the skewers and dishes

Menu on a phone, skewers category, with the board-shaped basket bar

Bass Ndiaye Dibi's menu: a few dishes

Dishes as they appear on Bass Ndiaye Dibi's online menu, with the restaurant's own names, descriptions and prices.

Brochettes
Brochette Poulet
Brochette de poulet grillé au feu de bois
€1.50
Brochettes
Brochette Boeuf
Brochette de boeuf grillé au feu de bois
€1.50
Brochettes
Brochette Agneau
Brochette d'agneau grillé au feu de bois
€2
Plats
Bowl
Plat bowl
€11.50
Plats
Attiéké
Plat à base d'attiéké
€4.50
Plats
Le Spécial
Plat spécial de la maison
€8.50
Accompagnements
Riz Nature
Riz nature
€3
Accompagnements
Aloco
Bananes plantains frites
€3
Accompagnements
Frite Maison
Frites maison
€2.80
Accompagnements
Pastel x4
Quatre pastels
€5

A booking in black, yellow and red

The Réservation button opens a form that carries over the energy of the home page: a black panel edged with yellow and red lines, with red diamonds in the corners. It is titled “Réservations” in large yellow letters, with the name of the house in red just below.

It fits on a single screen and asks for the essentials: full name, phone number, e-mail, date, time, number of guests and special request. The send button reuses the cream plaque framed in wood of the buttons at the top of the page.

The Bass Ndiaye Dibi website on a phone resting on a set table

On a phone, a poster in vertical format

On a phone, the home page reads like a vertical poster: the Réserver and Commander buttons side by side at the top, the logo with its crossed skewers, then the large slanted title that fills the whole width, and the grill with meat appearing under the torn paper.

On the ordering page, the menu boards stack one after the other, with a large visual for each skewer; a house-shaped button, at the top right, leads back to the home page, and the basket bar stays within thumb’s reach at the bottom of the screen.

A website prepared for searches in Bordeaux

The website is built around what people really look for in Bordeaux: a caterer, a grill or skewer restaurant, a beef skewer, an attiéké or a Spécial dish, or the name of the house, in its different forms. The page title, its description, its texts and its structured data present the venue, its area, its cuisine and its menu clearly.

A detailed presentation page complements the home page, and the full menu can be read as text on the ordering page. Nobody can promise a place on Google: the work consists of giving search engines accurate, structured and consistent information.

Yellow panel “Le dibi, sur la braise” in a dining room with rattan pendant lamps, next to the dibi on the grill

A website for a grill caterer in Bordeaux: skewers, dibi and wood-fire cooking to order

A grill caterer does not need a huge menu: three sections do the job, chicken, beef or lamb skewers, plates such as the Bowl, the attiéké or the Spécial, and sides of aloco, rice and homemade fries. A caterer’s website in Bordeaux has to carry the smell of the embers, make takeaway skewer orders possible in a few taps and keep a table bookable for those who eat in, around the Quatre Pavillons.

On budget, a neighbourhood caterer has no reason to go through a studio, and no commission nibbles at the price of a skewer. The site is built from the caterer’s name in a few minutes and appears straight away; the owner changes a dish or an opening hour before the rush. Here the art direction is that of a street poster: sunshine yellow, chilli red, charcoal black, thick lettering and a brushstroke, far from any lukewarm template.

Orders land directly with the caterer, with no agency and no delivery app between the grill and the customer. The same software runs in Lausanne, London or Rabat, in each business’s own language and currency.

For a caterer or grill restaurant in Bordeaux, it is a site that smells of wood fire.

Dineora in numbers: 0% commission on your orders · a website live in 5 minutes.

Learn more: Restaurant website builder · Online ordering system for restaurants · Restaurant booking system · QR code menu for restaurants

The result: the embers front and center

The website of Bass Ndiaye Dibi has the frankness of its cooking: yellow, red, embers and skewers, with no detours. It makes the menu readable at a glance and keeps the two useful actions within reach, booking a table and ordering takeout. This is what Dineora aims to do for every venue: a website that tastes like the place.

The website in pictures

Screenshots of the live website, on a computer and on a phone.

The home page film: the yellow paper opens on the grill, the meat and the grilled onions

Booking form of Bass Ndiaye Dibi, black panel edged with yellow and red, titled “Réservations”

Bass Ndiaye Dibi: practical information

Address: Bass Ndiaye - DIBI DE BORDEAUX, 18 Rue René Gaudin, 33310 Lormont
See the address on Google Maps
Cuisine: Caterer, wood-fired grill
Services: Online ordering for pickup · Online table booking
Menu sections: Brochettes · Plats · Accompagnements
The restaurant's website: dineora.io/bass-ndiaye-dibi

Questions about this project

Who designed the website of Bass Ndiaye Dibi?

The website of Bass Ndiaye Dibi was designed by Dineora: art direction, opening film, online menu, takeout ordering page and booking form.

Can you order takeout online from Bass Ndiaye Dibi?

Yes. The ordering page presents the skewers, the dishes and the sides: you add your choices to the basket, then send the order to collect it on site.

Can you book a table at Bass Ndiaye Dibi on its website?

Yes. The Réservation button opens a form on a single screen: full name, phone number, e-mail, date, time, number of guests and special request.

How can a caterer take skewer orders without paying commission?

By receiving them on its own site. Customers pick skewers and sides, Dineora takes no commission, and the order arrives straight at the caterer.

Can a small grill caterer in Bordeaux build its own website?

Yes. It gives the name of the business, the site generates itself around a short menu, and the owner then adjusts dishes, prices and hours without outside help.