CAFE 55

A classic espresso, short and strong. Served in a small cup. Usually drunk black, with or without sugar.

A double espresso for more intensity. Two shots of coffee served in a larger cup.

An espresso with just a small touch of hot milk or milk foam. The color is reminiscent of a hazelnut.

A large coffee mixed with hot milk and topped with milk foam. Similar to a latte or cappuccino, but served French style.

A hot and sweet drink made with chocolate and milk. Creamy and comforting.

A classic French viennoiserie in a crescent shape. Flaky pastry, crispy on the outside and buttery soft on the inside.

A simple continental breakfast menu. Includes a hot drink of your choice, a butter croissant, and freshly squeezed orange juice.

A full and hearty breakfast. Includes sweet items (croissant, toast) and savory items (omelette), accompanied by a hot drink and fresh orange juice.

Classic French soup made with beef broth and caramelized onions. Served hot, often gratinated with cheese and croutons.

Fresh Italian cow's milk cheese, with spun paste. The casing is firm like mozzarella, but the center is creamy and melting.

Traditional bistro starter of marinated herring fillets served with warm potatoes and an oil vinaigrette.

Steamed leeks served cold or warm with a mustard vinaigrette. A simple and vegetarian starter.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. Served cold.

A savory crème brûlée with goat cheese. Creamy texture with a thin layer of caramelized sugar on top.

Salad made with romaine lettuce (little gem), breaded chicken, parmesan cheese, and croutons. Dressed with a creamy Caesar dressing.

A gourmet salad with cooked ham, Comté cheese, fresh mushrooms, and tomatoes, on a bed of mixed greens. Served with a mustard vinaigrette.

A complete and healthy bowl with fresh salmon, a quinoa base, and various fresh vegetables (avocado, peas, tomatoes). Fresh and balanced.

A vegetarian bowl with crispy falafel, seasonal vegetables, and a yogurt sauce (tzatziki). A mix of fresh textures and flavors.

A signature bowl with breaded chicken, creamy avocado, and quinoa, enhanced by crispy fried onions.

Classic Neapolitan pizza with tomato sauce, melted mozzarella cheese, and fresh basil. Simple and tasty.

Popular pizza topped with tomato sauce, mozzarella, cooked ham, and button mushrooms.

Pizza topped with a whole creamy burrata ball, fresh arugula, and parmesan shavings on a tomato base.

Spicy pizza with spicy salami and scamorza (smoked Italian cheese). Piquant and smoky flavor.

Gourmet white pizza with a truffle cream base, topped with peppery arugula and parmesan.

Rich pizza for cheese lovers, combining goat cheese, mozzarella, scamorza, and brie.

Pizza topped with thin slices of cured Parma ham and fresh arugula, added after baking.

Pizza topped with grilled or roasted vegetables such as eggplant, zucchini, and bell pepper.

Piece of beef chosen by the chef based on daily availability. Generally grilled or pan-seared.

Raw beef, hand-cut (not machine-ground), seasoned and served cold. Served with fries and salad.

Breaded and fried chicken cutlet, served with rice and a creamy mushroom sauce. Comforting dish.

Cooked salmon steak, served with orzo pasta (rice-shaped) and a sweet and savory honey-miso sauce.

Grilled white fish fillet, served with a Provençal vegetable stew (ratatouille) and a light olive oil and herb sauce.

Diced raw salmon and avocado, marinated and served fresh. Melting texture and delicate flavor. Served with fries.

Creamy Italian rice dish, with toppings changing according to available seasonal ingredients.

Classic burger with a juicy ground beef patty, melted cheese, and fresh vegetables in a soft bun.

Crispy chicken burger with basil aioli sauce and sweet caramelized onions.

Vegetarian burger replacing meat with a potato pancake (rösti). Crispy and tasty.

Layered sandwich served on toasted brioche bread, with breaded chicken, crispy bacon, and raw vegetables.

Fresh smoked salmon and cucumber club sandwich, served in toasted brioche bread with a flavorful sauce.

Spiral pasta served with sweet roasted butternut squash, flavored with sage and topped with crunchy seeds.

Tubular pasta served with a rich and flavorful truffle sauce. An elegant and creamy dish.

Long flat pasta served with pieces of salmon, usually in a cream sauce.

Large tubular pasta with a classic tomato sauce and fresh, mild ricotta cheese.

Creamy center of the burrata. Very smooth and milky texture.

Ham slices.

Ball of creamy fresh Italian cheese.

An extra egg.

Spicy Italian dry sausage.

Cypriot semi-hard cheese, salty and usually grilled.

Individual chocolate cake with a warm, flowing center. Rich and intensely chocolatey.

A mix of fresh seasonal fruits cut into pieces. A light and refreshing dessert.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Fresh cheesecake on a base of crushed biscuits. Dense and creamy texture.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served warm and soft.

Airy and light dark chocolate mousse.

Rich vanilla cream covered with a layer of crunchy caramelized sugar.

A coffee served with an assortment of several mini-desserts.

A tea served with an assortment of several mini-desserts, similar to a 'café gourmand'.