Zino

Breaded and fried mozzarella until golden and crispy. The melted cheese inside contrasts with the breading. Served with a creamy pink sauce.

Toasted bread tartine topped with a mix of cheeses (mozzarella, parmesan, goat cheese) and enhanced by a sweet touch of acacia honey. A savory sweet and savory starter.

Toasted bread generously topped with aromatic black truffle cream, melted mozzarella and parmesan. Rocket adds a peppery and fresh note.

Assortment of small toasted tartines with various toppings. Ideal for tasting several flavors in one order.

Selection of small pizzas with various toppings. Perfect for sharing or discovering different tastes.

Assortment of fried calamari and prawns, crispy and light. Served with a spicy mayonnaise. A convivial Italian classic.

Quality raw salmon cut into small cubes, mixed with creamy avocado. A fresh and delicate starter.

The creamy heart of burrata (stracciatella) combined with smoked salmon and the exotic sweetness of mango. Seasoned with fragrant Sicilian olive oil.

Large platter of Italian specialties including grilled vegetables, fried and fresh cheeses, and classics like arancino (fried rice ball). Perfect for discovering the variety of antipasti.

Selection of Italian cured meats accompanied by pieces of Pecorino, a hard sheep's milk cheese with a strong flavor.

Very thin slices of raw beef fillet, served with rocket, marinated vegetables and parmesan. A light and refined dish.

Thin slices of cooked octopus, simply seasoned with lemon and olive oil to enhance the delicate marine flavor. Served with salad.

Fresh Italian cheese with a creamy center, served with tomatoes and avocado. Seasoned with a special olive oil.

Foie gras served on toast, accompanied by orange jam for a sweet and sour note and a touch of fresh ricotta.

Hearty mixed salad with chicken, croutons, vegetables and cheese. A complete and fresh dish.

Rich salad combining seafood flavors (prawns, salmon, lumpfish roe) and fresh vegetables, bound by a creamy cocktail sauce.

Original salad combining octopus with citrus fruits (orange) and aniseed notes (fennel, dill). Served with a rocket toast.

Long flat pasta served with a creamy sauce of fresh salmon and cherry tomatoes.

Pasta with seafood (scallops, prawns) coated in a delicate asparagus cream and sprinkled with crunchy pistachios.

Pizza with various seafood, simply cooked in olive oil and garlic to preserve the taste of the sea products.

Pasta with homemade green pesto (basil), with pine nuts and topped with stracciatella, the creamy heart of burrata.

Pasta served with large prawns in a rich and creamy tomato and gorgonzola sauce.

Pasta served with tender pieces of beef in a tomato sauce flavored with garlic and chili.

Pasta with marine flavors with octopus and prawns, enhanced by fresh basil pesto and cherry tomatoes.

Short pasta gratinated in the oven with beef, melting eggplant caviar and a generous mix of cheeses.

Pasta with cream and mushrooms, with chicken and truffle oil. A rich and aromatic dish.

Stuffed tubular pasta, served in a creamy sauce and gratinated in the oven with mozzarella.

Large tube-shaped pasta, stuffed with ricotta and coated in cream. Served with fresh herbs.

Pasta stuffed with artichokes, accompanied by pieces of prawns and salmon. A refined surf and turf combination.

Luxurious truffle ravioli dish, served with a creamy sauce and truffle shavings for an intense flavor.

Ravioli with a crunchy walnut filling, served in a creamy sauce with mascarpone and porcini mushrooms.

Soft potato gnocchi, served with a classic tomato sauce and creamy cheese.

Creamy Italian rice cooked with saffron (yellow and fragrant) with noble seafood such as prawns and scallops.

Rich and gourmet risotto prepared with a foie gras sauce and enhanced with truffle.

White and red base pizza, topped with creamy cheese, fresh pesto and rocket. Finished with balsamic glaze.

Generously topped pizza with beef, vegetables and an egg, on a tomato-mozzarella base.

Creamy pizza with mascarpone and pesto, topped with salted Italian raw ham and parmesan.

Original sweet and savory pizza with duck, crunchy almonds and fig jam on a cream base.

Pizza with five Italian cheeses. Rich, melted and flavorful.

White base pizza with chicken and mushrooms. A comforting classic.

Seafood pizza on a tomato base.

Gourmet pizza with cured beef (bresaola), creamy burrata and pistachio cream.

Inspired by the 'Alla Norma' recipe, this pizza combines fried eggplant and salted ricotta on a tomato base.

Bold pizza with a foie gras sauce and an unexpected touch of bitter cocoa.

White base pizza with smoked salmon and fresh herbs.

Pizza rich in Mediterranean flavors with tuna, anchovies and capers.

Slightly spicy pizza thanks to the chorizo, balanced by the freshness of buffalo mozzarella and rocket.

Sweet and savory pizza with cheeses and figs, drizzled with honey.

Pizza for mushroom and truffle lovers. Creamy and fragrant base.

Original vegetarian pizza with avocado and creamy cheese.

Veal escalope cooked with spinach and cream, then gratinated in the oven with cheese.

Veal escalope prepared 'parmigiana style', with eggplant and tomato sauce, covered with melted cheese.

Veal coated in a rich foie gras sauce and garnished with parmesan.

Veal escalope sautéed with mushrooms and flavored with fresh truffle.

Tender beef fillet served with a complex and rich sauce combining gorgonzola, green pepper and foie gras.

Beef fillet with creamy mushrooms, enhanced with truffle.

Beef fillet served with a fresh Italian-style accompaniment: rocket, tomatoes and pistachio pesto.

Beef fillet coated in a foie gras sauce, served with green asparagus.

Grilled entrecote served with a whole fresh burrata and salad.

Chicken cooked in a creamy sauce with asparagus and tomatoes.

Duck breast served pink, with a sweet and spicy fig and mustard sauce.

Sautéed scallops and prawns with Mediterranean flavors (garlic, tomato, olives).

Grilled red tuna steak, served simply with fleur de sel and grilled vegetables to appreciate the quality of the fish.

Salmon fillet coated in a crust of crushed pistachios and glazed with honey.

Grilled octopus tentacles, tender and crispy, served with a sweet pumpkin sauce.

White fish fillet (sea bass) cooked on a griddle, served light with olive oil and a small salad.