Babette

Crispy broccolini balls with a gooey Brie cheese center. Delicate vegetal flavor enhanced by the creaminess of the cheese. Excellent as a warm appetizer.

Brie cheese wrapped in golden brioche dough, served warm and gooey. Enriched with a white truffle or roasted ham filling. A rich and flavorful appetizer.

Organic shredded chicken salad dressed with a fresh citrus emulsion. Accompanied by peppers and quail eggs. A light and aromatic dish.

Breaded and fried anchovies, stuffed with provola cheese, sun-dried tomatoes, and olives. Crispy outside and flavorful inside thanks to the Mediterranean filling.

A mixed platter of selected cured meats and cold cuts. Ideal for sharing, accompanied by bread or grissini.

Salmon prepared in saor (sweet and sour marinade with onions and vinegar) served with Basmati rice. A dish with a bold and aromatic flavor.

Soft pumpkin flan with a sweet filling of melted onion. Creamy texture and balanced sweet-savory flavor.

Thick and smooth cream made from potatoes, porcini mushrooms, and chestnuts. An autumnal dish with a rich and earthy flavor, served hot.

Creamy pumpkin soup with a spicy note. The sweetness of pumpkin balanced by the warmth of spices.

Soup prepared with Regello pink chickpeas, flavored with fresh ginger and rosemary. Delicate flavor with aromatic and slightly spicy notes.

Hearty lentil soup cooked with red wine. Deep and rustic flavor, perfect for cold days.

Classic Tuscan soup with beans and black kale. A nourishing peasant dish with an intense vegetal flavor.

Minestrone of fresh seasonal vegetables enriched with a light basil pesto. Fresh, aromatic, and healthy.

Exotic seafood soup with red shrimp and coconut milk, slightly spicy. It combines marine flavors with the creamy sweetness of coconut.

Thick egg pasta, dressed with porcini mushrooms and a rich roast sauce. Savory and succulent dish.

Thin long pasta served with clams and a spicy sauce with oriental notes. An aromatic and refined seafood first course.

Large-format short pasta dressed with gorgonzola cream, fresh spinach, and pistachios. Bold flavor and creamy texture with a crunchy note.

Egg pasta dressed with a knife-cut beef ragù (not ground). Rich meat and tomato flavor, rustic texture.

Risotto sautéed in a pan until it forms a crispy crust, served with seasonal vegetables. A tasty way to enjoy rice with different textures.

Short ridged pasta dressed with zucchini, saffron, and pistachio pesto. A fragrant and colorful vegetarian dish, rich in aromatic herbs.

Ravioli stuffed inspired by the classic combination of bread, butter, and anchovies. Simple but intense flavors, with the saltiness of anchovies and the sweetness of butter.

Small ravioli stuffed with creamy buffalo stracciatella, served with white truffle cream. Luxurious and delicate dish.

Pink duck breast served with orange sauce, rösti potatoes, and pistachios. A classic sweet and sour combination.

Veal fillet wrapped in puff pastry with a white truffle filling. Tender inside and crispy outside.

Thin slices of roast beef cooked rare, flavored with herbs. Typically served cold or lukewarm.

Breaded organic chicken breast with aromatic herbs, fried or baked, served with fresh salad. Light and crispy.

Lamb cutlet cooked with Calvados liqueur and thyme. Tender and flavorful meat with aromatic and fruity notes.

Breaded veal cutlets served with a fresh side of cherry tomatoes, lamb's lettuce, and avocado. A complete and fresh main course.

Tender beef fillet served with basil sauce, sweet Tropea onions, and cream-gratinéed potatoes. A dish rich in contrasting flavors.

Prime rib-eye steak, served with salt-baked potatoes. Juicy and flavorful meat, ideal for grill lovers.

Grilled seabass fillet. White fish with a delicate flavor, served simply to enhance its freshness.

Rich salad with avocado and fine foie gras pâté, accompanied by toasted bread. A substantial gourmet salad.

Fresh salad with smoked salmon and toasted bread. Light and flavorful, ideal as a main course.

Classic mixed fresh vegetable salad. Light and healthy side dish.

Green salad enriched with creamy fresh cheese (stracchino) and toasted sesame seeds. Fresh and milky taste.

Selection of cooked seasonal vegetables (boiled, sautéed, or baked). Simple and nutritious side dish.

Basket of artisanally prepared bread. Fragrant and ideal for accompanying dishes.

House cake, a restaurant specialty. A rich dessert, perfect for ending the meal.

Dark chocolate cake served warm with a molten center. Requires 15 minutes of preparation. Intense and decadent.

White chocolate version of the warm-centered cake. Sweet and creamy, requires a short wait for baking.

Classic French upside-down apple tart, with caramelized apples on puff pastry. Served warm.

Chocolate dessert similar to a mousse but denser and more velvety, without flour. Served with vanilla custard sauce.

Tart or cake filled with a rich pistachio cream. Sweet flavor with prominent nutty notes.

Apple pie made of many thin slices of apple layered on top of each other. Moist, fruity, and delicate.

A variation of the classic Tiramisù enriched with zabaglione cream (eggs and Marsala). Creamy and aromatic.

Fresh seasonal fruit, served whole or cut. A light and healthy end to the meal.

Plate of fresh cut mixed fruit. Variety of seasonal colors and flavors.

Homemade ice cream available in various classic flavors. Creamy and genuine.

Elegant cocktail based on Champagne, with citrus notes of Curaçao and lemon. Fizzy and refined.

Reinterpretation of the Sour with Gin and a double dose of ginger (liqueur and fresh). Spicy, fresh, and pungent.

Complex cocktail that combines Gin, smoky peated Whisky, and the spicy sweetness of Drambuie. Intense and deep flavor.

Vodka-based drink with the Hungarian bitter Unicum, balanced by tart fruit juices. Herbal and fruity.

Light and aromatic long drink with Vermouth, Sherry, and sweet pear notes, lengthened with tonic water. Perfect as an aperitif.

Cocktail with a Latin character with Rum and smoky Mezcal, enriched with chili liqueur (Ancho Reyes). Complex and spicy.

Tropical and spicy drink with Rum, tangerine, and Falernum (almond and spice syrup). Fresh and exotic.

Sour based on Calvados (apple distillate) with fresh green apple and thyme. Tart, fruity, and aromatic.

Hemingway's favorite Daiquiri variation, with added grapefruit and Maraschino. Dry, tart, and complex.

A relative of the Negroni with Whiskey instead of Gin. Rich, bitter, and enveloping.

Classic cocktail based on Cognac and orange liqueur. Balanced between sweet and sour, with a sugared rim.

Vintage cocktail with a slightly purplish hue, with Gin and floral notes of violet. Elegant and fragrant.

Effervescent cocktail combining the richness of Rum and honey with the freshness of Champagne.

The king of Tiki cocktails. Complex mix of Rum, almond syrup (orgeat), and lime. Tropical and powerful.

Ancestor of the Martini, sweeter and richer thanks to red Vermouth and Maraschino. Velvety and aromatic.

Similar to the Manhattan but prepared with Scotch Whisky. Smoky and sweet notes.

Tiki cocktail that balances the bitterness of Campari with the sweetness of pineapple and the body of Rum.

Modern classic based on Scotch, with spicy notes of ginger, sweet notes of honey, and a smoky finish. Curative and warming.

Unique cocktail that uses Angostura as the main base, not as drops. Very spicy, deep, and unforgettable.

Perfect balance of four ingredients in equal parts. Sweet-bitter, citrusy, and alcoholic.

Mexican variation of the Old Fashioned. Combines Tequila and Mezcal for a smoky and earthy flavor.

Famous pink cocktail based on Vodka and cranberry. Fruity, slightly tart, and chic.

Sophisticated cocktail incorporating orange marmalade. Citrusy, sweet-bitter, and silky.

A sort of elevated Mojito, finished with Champagne. Fresh, minty, and fizzy.

Fruity non-alcoholic cocktail with almond notes (orgeat). Sweet and refreshing.

Aromatic non-alcoholic drink with rosemary and cranberry. Herbal and slightly tart flavor.

Spicy and fruity mix with berries and Ginger Beer. Lively and thirst-quenching.

Cocktail rich in citrus and red fruits, with the bitter aftertaste of Chinotto.

Non-alcoholic version of the Spritz. Typical bitter and fizzy taste of Italian aperitif, without alcohol.

Explosion of sweet and exotic fruit with strawberry and passion fruit. Tasty and colorful.

Non-alcoholic tropical cocktail with coconut, pineapple, and elderflower. Reminiscent of Piña Colada flavors.

Drink that evokes the flavors of apple pie with cinnamon and autumn fruit. Sweet and spicy.