La Maiella

A classic Italian sparkling cocktail made with Prosecco and raspberry cream. A sweet, fruity, and elegant aperitif drink.

The house's signature aperitif. A unique creation to whet your appetite before the meal.

A popular French cocktail made with white wine and cassis cream (or other fruit). Fresh and slightly sweet.

A classic aperitif made with Campari, red vermouth, and soda water. Bitter and refreshing, served with ice.

An iconic Italian cocktail made with gin, red vermouth, and Campari. Strong, balanced, and bitter.

Selection of traditional Italian aperitifs: fortified wine (Marsala), artichoke liqueur (Cynar), or vermouth (Martini).

Various recognized aperitifs or fortified Portuguese Port wine. Rich and flavorful.

French anise-flavored liqueur served diluted with fresh water. Very refreshing with a pronounced licorice taste.

Distilled spirit made from grains. Whiskey and bourbon offer woody and complex notes.

Premium quality whiskies or single malts. Richer flavors and smoother texture for connoisseurs.

A bitter non-alcoholic aperitif, often sparkling. Ideal for enjoying an aperitif without consuming alcohol.

Freshly squeezed orange juice. Naturally sweet and rich in vitamins.

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

High-quality aged Italian cured ham. Served in thin slices, it is salty, tender, and flavorful.

A classic sweet and savory combination: fresh melon with Parma ham. Very refreshing.

An assorted platter of Italian cured meats such as salami, coppa, and prosciutto. Perfect for sharing.

Air-dried beef, originating from Northern Italy. A lean, dark red meat with a delicate flavor.

Air-dried bresaola slices served like carpaccio with arugula and parmesan. A flavorful alternative to beef carpaccio.

A large tasting platter featuring various Italian specialties. Ideal for discovering multiple flavors.

Langoustines served cold, usually with a cocktail sauce. A classic seafood starter.

Crispy salad with fresh fennel and tuna chunks. A light starter with aniseed flavors.

Mix of grilled and preserved vegetables (peppers, eggplants, zucchini) in olive oil. Flavorful and vegetarian.

Simple and peppery salad of fresh arugula with parmesan shavings, dressed with quality olive oil.

The famous Caprese salad: slices of fresh tomatoes and mozzarella, often with basil. Fresh and iconic.

Plate of fresh seasonal raw vegetables. Crunchy and healthy.

A rich composed salad with tomatoes, mozzarella, and Parma ham. A light meal or a hearty starter.

Eggplant baked with tomato sauce, ham, and melted cheese. A warm and comforting dish.

Rich traditional Italian vegetable soup, prepared Abruzzese style. Healthy and nourishing.

A bistro classic: hard-boiled eggs served with a creamy mayonnaise.

Slices of fresh, sweet, and fragrant melon. A very refreshing starter.

Fluffy omelet enriched with Parmesan cheese. Simple and tasty.

Salad of fresh green leaves, served with a light vinaigrette.

Pizza topped with spicy merguez sausage, eggplant, and egg. A flavorful and slightly spicy combination.

Seafood pizza with tomato sauce, shrimp, calamari, and a touch of garlic. For lovers of marine flavors.

Original 'Four Seasons' pizza divided into quarters with ham, mushrooms, artichokes, and olives. Varied and classic.

The classic queen pizza with tomato sauce, cheese, ham, and mushrooms. A sure bet.

Chef's specialty with spicy sausage, eggplant, and egg. Rich and full of character.

Meat-free pizza topped with an assortment of fresh vegetables on a tomato and cheese base.

Folded pizza in a calzone shape, filled with tomato, cheese, ham, and egg. Crispy on the outside and soft on the inside.

Four cheese pizza. Rich, creamy, and intense in cheese flavors.

Elegant pizza topped with aged Parma ham after baking on a tomato and cheese base.

The original Neapolitan pizza, simple and delicious, with tomato sauce and mozzarella cheese.

Pizza with flavors from Southern Italy with salty capers and anchovy fillets. Intense and maritime taste.

Similar to Napoletana but with the addition of black olives. Salty and flavorful.

Gourmet pizza with smoked salmon and crème fraîche. A Nordic touch on an Italian base.

Very simple pizza without cheese, topped only with tomato sauce and garlic. Light and aromatic.

Pizza topped with tuna pieces on a tomato sauce base. A popular Italian classic.

Add an extra egg to your pizza.

Long pasta served with fresh clams, garlic, and parsley. A delicate seafood dish.

Layers of pasta, meat sauce (bolognese) and béchamel, gratinated in the oven. Rich and melting.

Homemade stuffed pasta served with a creamy tomato sauce.

Wide ribbon pasta served with the chef's special tomato and cream sauce.

The classic spaghetti recipe with a simple tomato sauce flavored with basil.

Short tubular pasta served with a creamy four-cheese sauce.

Choice of pasta served with traditional pesto sauce made with basil, pine nuts, garlic, and parmesan.

Classic Roman sauce based on tomato, guanciale (or bacon), and onions, lightly spiced.

Spicy tomato sauce prepared with garlic and red chili peppers. For those who like spicy dishes.

Rich and creamy sauce with bacon and egg yolk. An international favorite.

Traditional meat ragù slow-cooked with tomato sauce. Robust and satisfying.

Sauce inspired by Calabria with melting eggplant and stringy mozzarella in a tomato sauce.

A tasting platter to share for two, featuring four different types of pasta with four varied sauces.

Classic Roman dish: veal escalopes topped with Parma ham and sage, cooked in white wine.

Thin veal medallions sautéed, served with a sauce of your choice (tangy lemon, Marsala wine, or mushroom).

Slow-braised veal shank with vegetables, white wine, and broth. Tender and flavorful, traditionally served with rice.

Veal escalope topped with ham and melted cheese, in sauce. A rich dish served with pasta.

Breaded veal escalope, fried until golden and crispy. Served simply with spaghetti.

Veal escalope cooked in a tomato sauce flavored with oregano, capers, and olives.

Beef entrecôte served with an aromatic 'pizzaiola' sauce (tomato, garlic, oregano).

Tender beef fillet served with an aromatic tomato sauce with herbs and olives.

Beef fillet steak served with a creamy pepper sauce. A bistro cuisine classic.

Beef entrecôte simply grilled to appreciate the flavor of the meat. Served with fries.

Grilled veal escalope, light and tender.

Noble cut of grilled beef, tender and juicy. Guaranteed French origin.

Lunch or dinner set menu allowing you to choose two dishes from a selection of starters, main courses, and desserts.

Full menu including a starter, main course, and dessert of your choice from the proposed selection.

Fried langoustines or large shrimp, crispy and served with rice.

Fried calamari rings, tender inside and crispy outside. Served with rice.

A fried mix of shrimp and calamari to enjoy both flavors.

Squid simmered in an aromatic Neapolitan tomato sauce. Tender and flavorful.

Whole sole fish, prepared either meunière (butter and lemon) or simply grilled. A fine and delicate fish.

Pieces of Parmigiano Reggiano, hard Italian cheese, granular and with a nutty flavor.

Creamy and tangy Italian blue cheese. Rich in flavor.

Fresh mozzarella served simply with olive oil, salty anchovies, and oregano.

Italian stretched-curd cheese, whose flavor can range from mild to sharp depending on aging.

Classic French soft cheese with a bloomy rind. Creamy and fragrant.

Selection of three different cheeses for tasting.

The quintessential Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa powder.

Baked egg custard topped with liquid caramel sauce. Sweet and creamy.

Fresh and light dairy product, often served with sugar, honey, or fruit coulis.

Thin apple tart served warm, flavored with Marsala wine.

Frozen nougat ice cream with crunchy nougat, served with almonds and whipped cream.

Poached pear served with vanilla ice cream and drizzled with hot chocolate.

Ice cream cup with vanilla ice cream and sour cherries (Amarena) in syrup.

Salad of fresh diced fruit, flavored with Maraschino liqueur.

Fresh strawberries simply served with sugar.

Cream puffs filled with vanilla ice cream and covered with hot chocolate sauce.

The chef's special dessert of the day.

Italian dessert made from jelly cream, silky and smooth, served with a coulis.

Signature ice cream cup with a mix of fruity sorbets and a touch of pear liqueur.

Classic winter dessert combining chestnut cream, vanilla ice cream, and whipped cream.

A coffee served with an assortment of mini-desserts. Perfect for tasting everything.

Hearty dessert with a split banana, three scoops of ice cream, chocolate sauce, and whipped cream.

Coffee or chocolate ice cream topped with cold coffee/chocolate and whipped cream.

Strawberries served Melba style (with ice cream and coulis) or simply with whipped cream or lemon.

Airy and rich chocolate dessert. A great classic.

Three scoops of ice cream or sorbet of your choice from the available flavors.

Italian-style strong coffee, rich and aromatic.

Espresso topped with a creamy milk foam.

Selection of hot teas or herbal teas.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Authentic Italian blonde beer served on tap.

Still (Evian) or sparkling (Badoit, San Pellegrino) mineral waters.

Very fizzy French mineral water.

Premium Italian lager beer, light and refreshing.

Classic French blonde beer.

Tonic or citrus soda.

Classic international sodas.

Orange-flavored or iced tea soft drink.

Various fruit juices.

Dry, light, and fruity Italian white wine.

Fresh and delicate white wine from the Umbria region.

Dry Italian sparkling wine. Perfect for an aperitif.

Light Italian rosé wine from Lake Garda.

Light and fruity red wine from Veneto.

Light red wine from the Lake Garda region.

Red wine from Piedmont, acidic and robust.

Sparkling red wine from Emilia-Romagna, available in dry or semi-sweet versions.

The most famous Tuscan red wine, structured and tannic.

One of the most prestigious Italian wines. Powerful and complex red from Piedmont.

Full-bodied Sicilian red wine with notes of black fruit.

Red wine from Sardinia, robust and warm.

Dry, fruity French red wine from the Rhône Valley.

Renowned, round, and elegant red wine from Bordeaux.

Pale and dry rosé from Provence, very refreshing.

Prestigious, fine, and elegant Champagne.

House red wine served by the carafe or glass.

House rosé wine served by the carafe or glass.

House white wine served by the carafe or glass.

Dry and fruity red wine from Abruzzo.

Dry and fruity white wine from Veneto.

Rosé version of Pinot Grigio, fresh and sunny.

Selection of Italian digestifs: marc brandy (Grappa) or herbal liqueurs.

Classic French digestifs: wine or apple brandies, and sweet liqueurs.

Typical Alsatian fruit brandies (pear, raspberry, mirabelle plum...).

Premium Cognac.