Brunello Restaurant Italien Pantin

Classic spaghetti served with a simple tomato sauce and fresh basil. An iconic and light dish. · Sweet and fresh tomato flavor. · To be enjoyed hot, wrapped around the fork.

Spaghetti served with a mix of seafood (mussels, clams, shrimp) and cherry tomatoes. · Pronounced, savory sea flavor, typical of Mediterranean cuisine. · Hearty main course for seafood lovers.

Pasta stuffed with gorgonzola cheese, served with a creamy sauce and crunchy walnuts. · Rich and intense blue cheese flavor softened by cream. · Melting texture with the crunch of walnuts.

Short tubular pasta in a tomato sauce with chili. · Tangy and lively taste. · A Roman classic for those who like spicy dishes.

Sicilian specialty with fried eggplant, tomato sauce, and salted ricotta. · Mixture of tender textures and Mediterranean flavors. · Rich and flavorful vegetarian dish.

Pasta stuffed and served with a creamy white truffle sauce. · Powerful and earthy truffle aroma. · A refined and creamy dish.

Large pasta tubes with gorgonzola sauce, fresh arugula, and walnuts. · Contrast between the creamy cheese, the bitterness of the arugula, and the crunch of the walnuts. · Richly flavored dish.

Long pasta served with a slow-cooked meat sauce (bolognese). · Comforting, meaty, and flavorful dish. · Classic from the Emilia-Romagna region.

Ribbon pasta with a creamy sauce and pieces of fresh salmon. · Creamy texture and delicate fish flavor. · Rich and sweet dish.

Short pasta served with a creamy four-cheese sauce. · Very rich, creamy, and salty. · Ideal for cheese lovers.

Thin, flat pasta served with whole clams, garlic, and white wine. · Light sauce based on olive oil and shellfish cooking juices. · Delicate sea flavor.

Layers of pasta interspersed with meat sauce, béchamel, and cheese, baked in the oven. · Melting texture with a gratinated top. · Very popular and filling family dish.

Very wide pasta ribbons served with artichokes and Italian raw ham. · Salty and herbaceous flavors of ham. · Elegant and textured dish.

Classic Neapolitan pizza with tomato, mozzarella, and basil. · Simple, fresh, and in the colors of the Italian flag. · The benchmark for judging a good pizzeria.

Pizza topped with cooked ham and button mushrooms. · Sweet and crowd-pleasing flavors. · One of the most popular pizzas.

Traditional pizza often served without cheese, topped with anchovies and olives. · Very salty taste marked by anchovies. · For lovers of intense flavors.

White or red pizza topped with garlic broccoli and bacon. · Mixture of vegetables and salted meat. · Original and flavorful.

Pizza topped with a blend of four melted Italian cheeses. · Rich, fatty, and very flavorful. · Often served without tomato sauce (white base) or with little tomato.

Pizza topped with smoked salmon and fresh cream. · Rich and creamy with a smoky hint. · Sometimes enhanced with dill or lemon.

Folded pizza pocket, stuffed with ham, cheese, and egg. · Melting center and golden crust. · Surprise when cut.

Vegetarian calzone with spinach and cheeses. · Creamy inside with the ferrous taste of spinach. · Green alternative to the classic calzone.

Pizza with smoked cured ham (Speck), typical of northern Italy. · Characteristic smoky and salty flavor. · Simple but fragrant.

Pizza topped with raw cured ham, fresh arugula, and parmesan shavings after cooking. · Contrast of hot and cold and crunchy texture of the salad. · Fresh and elegant.

Pizza with country flavors with sausage and artichokes. · Robust and slightly spicy taste. · Generous topping.

Pizza without tomato sauce (white base) with cream and cured meats. · Sweet and creamy with a hint of speck. · Less acidic than a red pizza.

Pizza with Neapolitan flavors with spicy sausage and mild ricotta. · Balance between the spiciness and the sweetness of the fresh cheese. · Rich in ingredients.

'Four Seasons' pizza with ingredients arranged in separate quarters. · Offers a variety of tastes in one pizza. · Timeless Italian classic.

Vegetarian pizza loaded with grilled or marinated vegetables. · Fresh, colorful, and lighter. · Ideal for eating vegetables with pleasure.

Pizza combining tuna with vegetables like artichokes and mushrooms. · Pronounced marine flavor of tuna. · Protein-rich and flavorful variation.

Thin breaded veal escalope fried in butter. · Crispy on the outside and tender on the inside. · Similar to Wiener Schnitzel, often served with lemon.

Veal escalopes sautéed in a lemon and butter sauce. · Tangy and fresh taste. · Tender meat coated in a light sauce.

Roman specialty of rolled veal or topped with raw ham and sage. · Salty and herbaceous flavors. · Quickly cooked in white wine to maintain tenderness.

Fish of the day depending on availability and season. · Variable preparation, often grilled or baked. · Ask the waiter for details.

Famous layered Italian dessert: coffee biscuits, mascarpone cream, and cocoa. · Creamy and airy texture with a pronounced coffee flavor. · Served chilled.

Piedmontese dessert made of vanilla set cream. · Silky and trembling texture. · Served with a fruity coulis for acidity.

Chocolate ice cream scoop coated in cocoa, served with a hot espresso poured over it. · Delicious hot-cold contrast. · Intense in chocolate and coffee.

Poached pears served with hot chocolate sauce. · Classic fruit and chocolate combination. · Sweet and melting dessert.

Fresh fruits baked with a light cream to brown. · Served warm. · Indulgent but fruity.

Mixture of fresh seasonal fruits cut into pieces. · Light, healthy, and refreshing. · Ideal to finish a hearty meal.

An espresso served with an assortment of petit fours (mini desserts). · Allows tasting several desserts in small portions. · Very popular in France.

Tea version of the 'café gourmand', served with an assortment of mini desserts. · For those who prefer tea to coffee.

Assortment of various Italian cheeses (hard, blue, soft). · Often served with bread or honey. · Savory alternative to dessert.

Coffee ice cream served with Bailey's (Irish cream) liqueur. · Creamy alcoholic dessert.

Mint ice cream served with Get 27 mint liqueur. · Very refreshing and digestive.

Coconut ice cream served with Malibu coconut rum. · Tropical and sweet flavors.

Lemon sorbet with Italian lemon liqueur. · Very acidic and fresh, excellent as a digestif (Trou Normand).

Lemon sorbet with iced vodka. · Classic colonel, refreshing and strong.

Choice of ice creams (cream) or sorbets (fruit without milk). · Served in a sundae glass. · Refreshing and customizable.

Ice cream sundae combining dark chocolate and mint. · Inspired by 'After Eight' flavors.

Timeless classic: vanilla ice cream, hot chocolate sauce, and whipped cream. · Hot-cold contrast and vanilla sweetness.

Coffee or chocolate ice cream with vanilla ice cream, topped with sauce and whipped cream. · Very indulgent frozen dessert served in a large glass.

Mixture of red fruit sorbets. · Tangy, fruity, and light. · Often served with a red fruit coulis.

Fresh banana cut in half, served with three scoops of ice cream (chocolate, strawberry, vanilla). · Generous and varied. · A classic frozen dessert.

Exotic blend of coconut and chocolate ice cream. · Tropical sweetness and cocoa intensity.

Trio of tropical sorbets. · Very fresh, acidic, and fragrant. · Ideal in summer.

Lemon sorbet with vodka. · Classic frozen digestif. · Cleanses the palate after a meal.

Classic Italian espresso, short and strong. · Served in a small cup. · Ideal to finish the meal.

Espresso variations: decaffeinated, with more water (long) or with a drop of milk (hazelnut). · Choice according to your preferences.

Double shot of espresso. · For a more intense boost.

Large coffee with hot milk (also called Café au lait). · Milder and creamier than espresso.

Hot drink with cocoa and milk. · Sweet and comforting.

Espresso topped with creamy milk foam, often sprinkled with cocoa. · The perfect balance between coffee and milk.

Coffee or hot chocolate topped with a generous layer of whipped cream. · Very indulgent.

Selection of flavored or plain black teas. · Served with hot water.

Hot herbal drinks without caffeine (except green tea). · Soothing and digestive.

Coffee served cold, often with ice cubes. · Refreshing in summer.

Italian bitter aperitifs based on herbs. · Punt e Mes is a vermouth, Cynar is artichoke-based. · Served chilled or on ice.

Refreshing Cuban cocktail based on rum, mint, lime, and sparkling water. · Sweet-acid balance. · Very popular.

Visual cocktail evoking a sunrise. · Fruity and sweet with a tequila base.

Simple and effective mix of rum and cola with a slice of lemon. · Sweet and sparkling.

Bright orange Venetian cocktail based on sparkling wine and bitters (Aperol). · Slightly bitter, sparkling, and very refreshing. · The quintessential Italian aperitif.

Classic cocktail based on gin and lemon juice, topped with sparkling water or lemonade. · Tangy and thirst-quenching.

Non-alcoholic version of the Mojito. · Just as refreshing with mint and lime. · For pleasure without intoxication.

Mixture of various fruit juices. · Sweet and vitamin-rich.

Frozen drink based on milk and ice cream. · Creamy and frozen. · A drinkable dessert.

Italian pomace brandy. · Powerful and fragrant. · Traditionally drunk after a meal.

Renowned brand Grappa, often of better quality and smoother. · Finer and more elegant aromas.

Sweet lemon liqueur from southern Italy. · Served chilled. · Very sweet and lemony.

Bitter digestifs (Amari). · Aid digestion thanks to herbs and plants.

Italian almond liqueur. · Sweet taste of bitter almond and marzipan.

Another brand of Amaretto, almond liqueur. · Mild digestif.

Peppermint liqueurs. · Get 27 is milder, Get 31 is stronger. · Intensely minty.

Irish cream liqueur. · Creamy, milky with a coffee and cocoa flavor.

Prestigious French brandies aged in barrels. · Grape for Cognac and Armagnac, apple for Calvados. · Refined digestifs.