Gramaci Restaurant

Small fried green peppers from Spain seasoned with sea salt. Most are mild, but some can be spicy. A classic tapas to snack on.

Breaded and fried Italian rice balls, flavored with truffle. Crispy on the outside and melting on the inside. Served as a warm antipasto.

Tender grilled squid served on skewers with nduja, a spicy and spreadable Calabrian pork sausage. A mix of sea and spicy flavors.

Galician-style octopus, cooked until tender and served with olive oil, paprika, and potatoes. A flavorful and rich traditional Spanish dish.

Thin slices of coppa (cured pork) served with onions confit in balsamic vinegar. A sweet and savory combination ideal for an aperitif.

Fresh Italian cheese with a creamy center, served with colorful tomatoes and fresh basil. A fresh and creamy starter.

Thin slices of raw marinated sea bream, with candied lemon and a hint of Basque chili. A light and delicate starter.

Thin slices of cold veal coated with a creamy tuna, caper, and anchovy sauce. A flavorful and rich Piedmontese classic.

Crispy fried eggplants served with a refreshing lemon yogurt sauce and a spicy touch. Ideal to start the meal.

Large traditional composed salad with tuna, various vegetables, and eggs. A complete, fresh, and balanced dish typical of the French Riviera.

Fresh and colorful signature salad combining crunchy raw vegetables, roasted vegetables, and creamy mozzarella. A gourmet vegetarian option.

Short twisted pasta served with a basil pesto sauce and stracciatella (creamy burrata center). A rich and creamy pasta dish.

Long pasta coated with a crustacean bisque, topped with raw prawn tartare and lemon zest. A refined dish with intense sea flavors.

Firm-fleshed rockfish, cooked with herbs and accompanied by a fresh fennel and citrus salad. A light and fragrant dish.

Juicy grilled beef steak served with seasoned homemade fries and a signature sauce. A classic for meat lovers.

Hollowed-out sun vegetables filled with a meat and herb stuffing, then roasted in the oven. A traditional dish from Provençal cuisine.

Chef's daily special based on market availability and season. Ask your server for details.

Whole fish pan-fried in brown butter, lemon, and capers. Delicate and flavorful flesh. Generous dish to share for two.

Large breaded and fried veal cutlet, Milanese style. Crispy and golden. Generous portion served for two people.

Small potato cubes pan-fried until golden brown.

Mix of fresh salad leaves with vinaigrette.

Rice grown in the South of France, known for its quality.

Homemade fries seasoned with rosemary for a Provençal touch.

Mixture of vegetables (eggplants, zucchini, peppers, tomatoes) simmered in olive oil.

Tasting plate of three aged cheeses. Usually served with bread.

Moist cake soaked in syrup, served here with an original touch of strawberry and verbena. A fruity and gourmet dessert.

Famous Italian dessert revisited with homemade biscuits, coffee, and mascarpone mousse. Rich, creamy, and coffee-scented.

A scoop of vanilla ice cream "drowned" in hot espresso. The hot-cold and bitter-sweet contrast makes it a simple and delicious dessert.

Selection of homemade ice creams or sorbets. Various flavors depending on availability.

A slice of pie of your choice from the day's selection.

Probably a slice of pie served with an extra topping (ice cream or whipped cream).

A Gin Tonic with Mediterranean flavors and fresh rosemary.

Refreshing gin-based cocktail, enhanced by the herbaceous taste of basil and the acidity of lemon.

A spicy variation of the classic Margarita with a smoked chili liqueur.

Classic Italian aperitif cocktail, both bitter and sweet.

Complex cocktail with citrus and spice notes, with an herbaceous touch.

Very fresh and vegetal cocktail, dominated by cucumber and mint.

Whiskey-based cocktail with almond and herbal notes, balanced by lime.

Exotic and fruity rum-based cocktail with notes of apricot and cinnamon.

Sweet and fruity cocktail with red berries, with a floral note of verbena.

Original cocktail with Provençal flavors thanks to lavender syrup.

Fresh and light Provence rosé wine.

Classic Provence rosé, pale and aromatic.

Gastronomic rosé, structured and elegant.

Great rosé wine for aging, complex and rare.

Italian sparkling white wine, sweet and fruity.

Sweet white wine from the Southwest, balanced by good acidity.