Bistrot Da Vinci

Spaghetti served with a classic tomato and basil sauce. Simple and iconic Italian dish.

Spaghetti with a rich beef sauce (Bolognese). Tasty and filling.

Long pasta served with a creamy chicken and mushroom sauce. Mild and creamy dish.

Short pasta in a tomato sauce with garlic and chili. A spicy Roman classic.

Pasta with an intense tomato sauce with olives, capers, and anchovies. Salty and Mediterranean flavors.

Pasta with various vegetables (peppers, eggplants, mushrooms) and tomato sauce. Colorful vegetarian dish.

Pasta with tomato sauce, smoked bacon, and onions. Richly flavored traditional Roman recipe.

Pasta baked in the oven with Bolognese sauce, ham, and gratinated cheese. Family and comforting dish.

Short pasta coated in a creamy gorgonzola cheese sauce. Intense flavor and rich texture.

Layers of pasta interspersed with minced meat, tomato sauce, and béchamel, baked and gratinated. The great Italian classic.

Ribbon pasta served with a creamy bacon sauce. A popular creamy version of this classic dish.

Ribbon pasta likely served with a pesto sauce (basil, garlic, pine nuts). Aromatic and green.

Long pasta coated in a rich sauce blending four different cheeses. Very creamy and indulgent.

Ribbon pasta served with a smoked salmon cream sauce. Delicate and creamy combination.

Long pasta with a truffle cream sauce. Earthy and luxurious mushroom flavor.

Thin pasta simply seasoned with olive oil and garlic. A traditional recipe highlighting the quality of the pasta.

Long pasta served with large shrimp (scampi) in a tomato sauce. Flavorful seafood dish.

Simple children's pizza with tomato base and mozzarella cheese.

The classic pizza par excellence. Tomato sauce and mozzarella. Simple and effective.

Neapolitan-style pizza with salty anchovies and capers. Pronounced marine flavor.

Pizza topped with ham and an egg (often runny in the center). Rich and complete.

Classic Queen (Regina) pizza with ham and button mushrooms.

Pizza combining cooked ham and tender artichoke hearts.

Minced meat pizza with an egg. Very filling.

Tuna pizza with vegetables (peppers, onions). Mediterranean flavors.

Mountain-style pizza (tartiflette) on a cream base with reblochon cheese and potatoes. Very rich and comforting.

Folded pizza baked in the oven. Juicy filling of ham and egg inside.

Seafood pizza (mussels, squid, shrimp) with a hint of garlic.

Pizza for meat lovers with minced beef and spicy merguez sausage.

Pizza likely topped with spicy chorizo slices.

Pizza with a pronounced gorgonzola blue cheese flavor.

Vegetarian pizza loaded with various vegetables.

Pizza topped with pancetta (Italian cured pork belly) and egg.

Pizza on a fresh cream base (no tomato) with blue cheese and ham.

Rich four-cheese pizza. Blend of mild and strong flavors.

Pizza topped with smoked salmon and a touch of cream for sweetness.

Very generously topped 'Super' pizza with various meats and vegetables. A complete meal on a crust.

Pizza for charcuterie lovers with three types of cured or cooked meats.

Simple and refined pizza featuring Parma ham added after cooking.

Add an egg to your pizza.

Add Parmesan or other extra ingredient.

Add fine charcuterie or smoked fish.

Grilled salmon fillet or steak. Tender flesh and crispy skin.

Raw salmon cut with a knife, seasoned with herbs and aromatics. Fresh and light.

Squid prepared in tomato sauce (Neapolitan style).

Breaded and fried squid rings. Crispy, usually served with lemon.

Whole or cut squid grilled. Light smoky flavor.

Breaded and fried large shrimp (langoustines or scampi).

Assortment of fried seafood (squid and shrimp). Hearty dish to share or not.

Very large grilled prawns (gambas). Firm and flavorful flesh.

Simply grilled veal escalope. Tender and light.

Breaded and fried veal escalope, Milanese style. Crispy and golden.

Veal escalope with lemon, white wine, and cream sauce. Tangy and creamy.

Veal escalope cooked with Marsala wine (sweet Sicilian wine) with mushrooms and cream. Fragrant brown sauce.

Breaded veal escalope topped with ham and cheese, then gratinated. Very indulgent dish.

Veal escalope with a classic cream and mushroom sauce.

Breaded veal escalope stuffed with ham and melted cheese, served with a pepper sauce.

Breaded veal escalope served with eggplant and melted mozzarella.

Small rolled veal pieces with ham and cheese, served in a pink sauce (creamy tomato).

Veal escalopes topped with Parma ham and sage. Typical Roman dish.

Raw minced beef seasoned with herbs. Served fresh with fries.

Beautiful grilled beef entrecôte. Juicy and flavorful.

Entrecôte or beef steak served with a gorgonzola blue cheese sauce.

Weekday lunch special. Choice of two courses. See blackboard or ask the waiter for daily specials.

Complete children's menu with drink (syrup), main course (pizza or pasta), and dessert (ice cream).

Non-alcoholic cocktail based on a mix of fruit juices.

Alcoholic citrus cocktail with a gin and orange liqueur base.

Fruity and sweet cocktail with apricot and orange flavor.

Creamy tropical cocktail with pineapple and coconut. A vacation classic.

Refreshing and sparkling gin and lemon cocktail.

Bitter and aromatic aperitif based on vermouths and Campari.

The famous bright orange Venetian aperitif. Bitter, sweet, and sparkling.

Complex and festive cocktail with a touch of champagne.

White wine mixed with cassis cream. Traditional French aperitif.

Kir made with champagne instead of white wine.

Anise liqueurs served with fresh water. Very popular in the South of France.

Italian Vermouth. Red (sweet-bitter) or White (sweet).

Fortified Portuguese wine, rich and sweet.

Bitter French aperitif based on gentian. Characteristic yellow color.

Sicilian fortified wine. Flavored versions available.

Bright red Italian bitter. Bitter taste of herbs and citrus.

Blended Scotch whisky.

American Tennessee Whiskey.

Classic gin and tonic water cocktail.

Simple mix of vodka and orange juice (Screwdriver).

Mix of whisky and cola.

A glass of sparkling Champagne wine.

Italian grape marc brandy.

Sweet Italian almond liqueur.

Sweet Italian lemon liqueur.

Italian anise liqueur, often served flambéed with coffee beans.

Prestigious French grape brandy.

Southwestern French grape brandy.

Norman apple brandy.

Mint liqueurs (green or white). Refreshing digestif.