Café Antonia

Melting eggplant prepared like caviar, accompanied by a spicy chickpea salad. Creamy texture and sweet oriental flavors.

Creamy soup of potimarron squash enriched with chestnuts and crunchy seeds. A warm starter with autumnal flavors.

Fresh crab meat served with avocado and a delicate vinaigrette. Accompanied by toasted cereal bread.

House-smoked salmon fillet, served with avocado and aromatic herbs. Subtle smoky flavor and citrus freshness.

Diced raw tuna seasoned with spices, served on a bed of guacamole. Accompanied by crispy rice crackers.

Very thin slices of raw sea bream marinated in olive oil and lemon. Light and refreshing starter.

Slow-cooked duck foie gras, simply seasoned with salt and pepper. Served with crispy toasted bread.

Salad composed of fresh green beans and artichoke hearts, sprinkled with hazelnuts. Crunchy and vegetal.

Healthy mix of quinoa and avocado seasoned with a citrus vinaigrette. Light, fresh, and nutritious.

Fresh Italian cheese with a creamy center served with beetroot salad. Mild and milky flavors enhanced by fig.

Crisp romaine salad with grilled chicken, bacon, parmesan, and croutons. Dressed with a classic creamy sauce.

Layered sandwich with toasted white bread, chicken, bacon, lettuce, and tomato. A classic served cut into triangles.

Vegetarian version of the club sandwich with fresh vegetables and herb yogurt sauce. Light and fresh.

Hot ham and Comté cheese sandwich, gratinéed and flavored with black truffle butter. Rich, melting, and crispy.

Brioche bread filled with generous lobster meat. A tender and flavorful luxury sandwich.

Pasta stuffed with ricotta cheese served with cauliflower and butter flavored with seaweed. Mild flavors with a marine note.

Large tubular pasta served with tomato sauce, fresh basil, and chorizo. Flavorful and slightly spicy dish.

Short pasta tubes baked with a creamy parmesan and black truffle sauce. Rich and comforting.

Twisted pasta prepared with a traditional sauce. Firm texture and coating sauce.

Creamy risotto slow-cooked with seasonal ingredients that vary daily. Creamy texture.

Short pasta served in a spicy tomato sauce with black olives and basil. Mediterranean flavors.

Large prawns quickly stir-fried in a wok, served with noodles and fresh cilantro. Asian inspiration.

Fish fillet fried in a crispy batter, served with fries and tartar sauce. A revisited British classic.

Endives rolled with ham and baked with Beaufort cheese and mushrooms. Gratinéed and hearty winter dish.

Fresh grilled fish, simply prepared, served with vegetables flavored with preserved lemon. Light and aromatic.

Selection of quickly cooked fish, served with shellfish jus and spinach. Intense marine flavor.

Salmon fillet served with green lentils, bacon, and a hint of truffle. A land and sea combination.

Grilled scallops served with Jerusalem artichokes and a truffle-infused jus. Tender texture and refined taste.

Juicy roasted chicken breast accompanied by a creamy truffle mashed potato. A luxurious comfort dish.

Very thin slices of raw Black Angus beef, seasoned with olive oil. Melts in your mouth.

Grilled marbled beef cut, served with a layered potato cake. Rich and juicy.

Raw minced and seasoned beef, served with fries and salad. Brasserie classic.

Beef burger with cheese, crispy bacon, and a touch of spicy tomato. Served in a soft bun.

Lamb pieces simmered in a spicy curry sauce, served with fragrant rice. Tender and aromatic.

Selection of aged French cheeses, offering a variety of textures and flavors. Usually served with bread.

Poached meringue served on vanilla custard with biscuit crumbles. Airy and sweet.

Moist cake baked with pears and blackberries, served warm with a scoop of ice cream. Fruity and traditional dessert.

Selection of ice creams or fruit sorbets according to the day's flavors. Refreshing.

Special dessert of the day prepared by the pastry chef. Changes daily.

Tart with a thin, crispy crust topped with sliced apples, served with a fruity sorbet. Light and crispy.

Light and intense chocolate mousse, accompanied by its chocolate sorbet. For cocoa lovers.

Layers of crispy puff pastry alternated with vanilla pastry cream. A great classic of French pastry.

Assortment of assorted fresh small pastries. Ideal with coffee or tea.

Cocotte of winter vegetables, slow-cooked and flavored with black truffle. A rich and earthy vegetarian dish.

Grilled lamb chops served with carrots prepared in various ways and flavored with ginger. Tender and aromatic.

Sautéed beef fillet served with a crispy potato cake and a white wine and shallot sauce. Rich and flavorful.

Beef burger topped with cheese, crispy bacon, and a signature sauce. Served with a side.

Raw beef, hand-chopped and seasoned, served with fries. A French cuisine classic.

Roasted chicken breast served with citrus spinach and a spicy sauce. Tender poultry with zesty flavors.

Breaded and fried veal escalope, served with gnocchi in sage butter and lemon. Crispy and tender.

Roasted salmon fillet served with a mix of vegetables and a lemon butter sauce. Healthy and balanced dish.

Pan-seared scallops accompanied by spinach and shellfish. Refined marine flavors.

Whole sole cooked in butter and lemon, served with Jerusalem artichokes and hazelnuts. Noble fish with delicate flesh.

Creamy mashed potatoes.

Crispy fries.

Cooked spinach.

Mix of seasonal vegetables.

Mix of young salad leaves.