Italian Kitchen

Mozzarella sticks coated in breadcrumbs and fried until golden and melty. Served hot with a house dipping sauce. A crispy and gourmet appetizer.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes, basil, and olive oil. A classic Italian starter, fresh and fragrant.

Toasted bread slices topped with warm goat cheese, drizzled with honey, and sprinkled with crunchy walnuts. A savory mix of sweet and salty.

Luxurious toasted bread slices with truffle cream, truffle shavings, and stracciatella (creamy heart of burrata). Rich in earthy and milky flavors.

Toasted bread slices topped with foie gras and served with fig jam. An elegant starter combining the richness of foie gras with the sweetness of the fruit.

Fresh Italian pasta with a creamy center, served with salad, tomatoes, and a simple dressing. To be enjoyed by cutting the ball to let the cream flow out.

A variation of burrata served with thin slices of summer truffle. The powerful aroma of truffle complements the milky sweetness of the cheese.

Whole burrata wrapped in pizza dough with cured meats, then baked. The cheese melts inside the golden crust.

Burrata baked in a pastry crust with a basil pesto filling. A warm and melty dish with herbaceous flavors.

Burrata baked in a pastry crust, served with smoked salmon. The combination of smoked fish and creamy melted cheese.

Warm and truffled version of the breaded burrata. Garnished with fresh truffle for an intense flavor.

Assortment of six mini pizzas with various toppings. Ideal for sharing and tasting different flavors.

Squid rings coated in a light batter and fried. Served crispy with a dipping sauce. A classic of Italian coastal cuisine.

Very thin slices of marinated raw beef, served with peppery arugula and parmesan. A light and refined dish.

Fresh salmon tartare, hand-cut, mixed with avocado and a tangy lemongrass sauce. Fresh and creamy.

Hearty tasting board with a selection of Italian cured meats and cheeses. Perfect for sharing over a drink.

The grand tasting platter featuring almost all appetizers: cured meats, cheese, fried items, bruschettas, and burrata. Ideal for large groups.

Long, flat pasta served with a classic tomato sauce, garlic, and fresh basil. Simple and tasty.

Short tubular pasta in a tomato sauce spiced with chili. A spicy dish ('arrabbiata' means 'angry').

Linguine served with a rich cream sauce, smoked turkey, and a egg yolk. A creamy version of the Roman classic.

Pasta with chicken pieces and mushrooms in a cream sauce. A mild and comforting dish.

Spiral-shaped pasta served with a meat and tomato ragù sauce. The great family classic of Italy.

Penne topped with a creamy sauce blending four Italian cheeses. Rich, creamy, and very flavorful.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and oven-baked gratinated cheese. Melty and hearty.

Pasta with flavors of southern Italy with tuna, olives, and tomatoes. A dish with marine and saline notes.

Short pasta with shrimp and vegetables in a creamy sauce. A combination of the sea and the garden.

Smoked salmon penne served with a rosé sauce (tomato and cream). Creamy with a delicate smoky flavor.

Large tubular pasta with a rich meat and truffle sauce. A gourmet dish with intense forest floor flavors.

Classic Neapolitan: linguine with clams cooked in white wine with garlic and parsley. Light and briny.

Pasta with creamy green pesto, topped with fresh burrata. A highly appreciated mix of temperatures and textures.

Luxurious truffle and cream pasta, served with burrata. For lovers of truffle and creamy cheese.

Seafood pasta (shellfish and crustaceans) in a light tomato sauce. A true marine feast.

Pasta stuffed with cheese and spinach, served with a rich rosé sauce topped with mushrooms and smoked turkey.

Ricotta and spinach ravioli coated in a creamy smoked salmon sauce. A classic and elegant combination.

Ravioli topped with a creamy truffle sauce and filled with fresh truffle. A very fragrant stuffed pasta dish.

Tasting plate offering ravioli with three different sauces: pesto, truffle, and salmon. Perfect for the undecided.

Creamy rice slowly cooked with chicken, smoked turkey, and mushrooms. A rich and complete 'earth' type risotto.

Risotto with shrimp and porcini mushrooms in a slightly tomato-based sauce. A sophisticated land-sea combination.

Risotto with abundant seafood. The rice absorbs the juices from the shellfish and crustaceans for an intense marine flavor.

Soft potato gnocchi served with a truffle sauce. A comforting and luxurious dish.

The famous Italian dessert: coffee-soaked biscuits, creamy mascarpone cream, and cocoa. Sweet and energizing.

Fruity version of tiramisu with fresh strawberries or coulis instead of coffee. Fresh and light.

Pistachio cream flavored tiramisu. A gourmet version with a distinct green nut flavor.

Tiramisu naturally sweetened with dates. An oriental touch to an Italian dessert.

Exotic mango tiramisu. Creamy and fruity with a beautiful yellow color.

Tasting platter featuring four mini-tiramisus with different flavors. The ultimate experience for dessert lovers.

Piedmontese dessert: sweet, jellied cream with a wobbly texture, served with a tangy red berry coulis.

Creamy pistachio-flavored panna cotta. Sweet and visually appealing with its pale green color.

Simple mix of fresh fruits cut into pieces. A light, healthy, and refreshing dessert.

Selection of fresh fruits of the day presented on a plate.

Baked pizza dough generously spread with Nutella and topped with fresh fruit. A gourmet dessert to share.

A large cream puff filled with vanilla ice cream and topped with hot chocolate. A French classic revisited in a giant version.

Rich and dense chocolate cake, served warm with a scoop of cold ice cream for contrast.

An espresso coffee served with an assortment of small sweet pastries. Ideal for tasting a bit of everything at the end of the meal.

Tea version of the gourmet coffee, served with several small sweets.

Creamy white cheese verrine with fruits and crunchy crumble biscuit crumbs.

The chef pâtissier's special creation of the day.

Pastry made of thin layers of crispy puff pastry and pistachio pastry cream.

Crumbly shortbread topped with light cream and red berries. The feuillantine adds extra crunch.

Ice cream or sorbet cup with a choice of classic or gourmet flavors like Nutella and Oreo.

Large ice cream cup dedicated to strawberries in all its forms: ice cream, fresh fruit, and coulis, with whipped cream.

Ice cream cup combining the freshness of fruit salad with the indulgence of vanilla ice cream and whipped cream.

Refreshing non-alcoholic drink based on fresh lime juice, sweetened and flavored with mint.

Non-alcoholic version of the famous Cuban cocktail. Fresh, minty, and tangy with crushed lime.

Virgin Mojito enhanced with a fruit puree of your choice for a sweet and colorful touch.

Non-alcoholic cocktail inspired by the margarita, blending the tanginess of lemon and the sweetness of pineapple.

Multicolor fruity cocktail evoking a sunset, based on citrus and pineapple juices.

Creamy exotic drink with coconut and pineapple, a non-alcoholic version of the Piña Colada.

Sparkling and fruity blend with tropical flavors, lengthened with tonic.

Creamy and smooth cocktail highlighting peach, mango, and banana.

Rich and fragrant exotic cocktail, a tribute to island flavors.

Creamy pink cocktail with a candy-like flavor, blending banana, pineapple, and strawberry.

Vibrant green cocktail, fresh and slightly tangy, with original kiwi and lychee flavors.

Cocktail with a distinctive blue color, blending citrus and peach flavors.

The house's signature cocktail, a 100% vitamin-rich fresh fruit juice blend.