Graziella Joinville

A soft-ripened cheese made from buffalo milk, offering a richer flavor than classic camembert. Served with crispy Sardinian flatbread (Pane Carasau) and a sweet cherry touch.

An assortment of grilled or marinated vegetables typical of Italian antipasti. Light and flavorful, perfect to start the meal.

A creamy pumpkin soup with aromatic herbs. The smoked burrata adds a creamy, woody note that contrasts with the sweetness of the vegetable.

Fried rice balls, a Sicilian specialty, here flavored with black truffle. Crispy on the outside with a melting cheese center.

Toasted bread slice topped with fresh tomatoes and herbs. Stracciatella is the creamy heart of burrata, here in a smoked version for more character.

An appetizer focused on the creaminess of burrata, accompanied by sweet and sour candied tomatoes and crunchy pine nuts. To be enjoyed with flaky breadsticks.

Gravlax salmon marinated with vodka and beetroot, giving it a vibrant color and unique taste. Served fresh with creamy sauces.

A very large burrata (fresh Italian cheese with a creamy center) served with a crisp and refreshing salad. Ideal for sharing at the start of a meal.

A platter of assorted Italian cured meats served with 'gnocco fritto', a specialty of fried and puffed dough typical of Emilia-Romagna.

An original burger replacing meat with tender grilled octopus. Topped with creamy smoked cheese and Mediterranean flavors.

Cod prepared with a dark, savory crust of olives and squid ink. Served with scarole, a typically Neapolitan cooked salad.

The famous Milanese cutlet: a tender veal chop coated in a golden, crispy breading. Served with small potatoes.

A fine cut of Simmental beef, known for its marbled flavor. Grilled and served with a classic pepper sauce.

The Florentine steak: a huge T-Bone (filet and ribeye on the bone) to share. Seared on the plancha for a flavorful crust and rare meat.

An timeless classic: fresh pasta with tomato sauce, enhanced by the freshness of basil and the creaminess of burrata heart added at the last moment.

Ribbon pasta with a rich Roman sauce made from tomato, crispy guanciale (cured pork jowl), and aged sheep's cheese.

Pasta stuffed with porcini mushrooms, served in a creamy parmesan sauce. A dish with intense forest flavors.

Pasta coated in a luxurious black truffle sauce. The speck (smoked cured ham) adds a crispy texture and a salty note.

Thin pasta with seafood. Clams are cooked in white wine and garlic, creating a light and fragrant seafood broth.

Creamy rice cooked with squid ink, giving it a spectacular black color and a deep iodized flavor. Garnished with tender calamari.

Children's menu including a main course (pasta or pizza), a drink, and ice cream for dessert.

The classic Neapolitan pizza par excellence: tomato, fresh mozzarella, and basil. Soft dough with puffed edges.

A variation of the Queen (Regina) pizza, with herb ham and mushrooms added after cooking to preserve their flavors.

An original white pizza without tomato, with a sweet pumpkin base. Topped with sheep's cheese and hazelnuts for a contrast of textures.

For lovers of spice: topped with spicy salami (spianata) and 'nduja (spicy spreadable sausage). Red onions add a sweet touch.

A gourmet pizza topped with thinly sliced Parma ham and fresh stracciatella (creamy burrata heart) after baking.

A rich pizza with a buffalo ricotta base. The porchetta (herb-roasted pork) is added fresh, offering a savory and herbaceous taste.

A fresh pizza topped with bresaola (air-dried beef), peppery arugula, and Grana Padano shavings. Balanced and light.

The decadent combination of truffle and mortadella. Crowned with a small whole burrata in the center for maximum creaminess.

Artisanal Italian ice creams or sorbets. Classic and refreshing flavors to end the meal on a sweet note.

A mix of freshly cut seasonal fruits. Light, natural, and vitamin-rich.

A classic Piedmontese dessert: vanilla-flavored cooked cream, topped with a tangy red fruit coulis.

A gourmet hot-cold dessert: crispy puff pastry with apples and cream, served with milk ice cream (Fior di latte) and caramel.

The most famous Italian dessert: coffee-soaked biscuits layered with creamy mascarpone cream and dusted with cocoa.

A semi-frozen, semi-mousse dessert with pistachio. Light and airy texture, accompanied by crumble for crunch.

A coffee gourmand: your choice of hot drink accompanied by a selection of mini-desserts from the house.