Al Dente

A sparkling Italian red wine, dry and fruity. It offers a nice freshness with notes of red fruits. Ideal for accompanying charcuterie or rich dishes.

A light and fruity red wine from the Veneto region. It has cherry aromas and a smooth texture. Perfect with pasta or white meats.

A full-bodied and rich Sicilian red wine, from organic farming. It displays notes of ripe black fruits and spices. Pairs well with grilled meats.

A Tuscan classic made from Sangiovese grapes. It is balanced with fine tannins and aromas of red fruits and violets. Very versatile at the table.

A lively and juicy red wine from Piedmont, with good acidity. It offers intense flavors of cherry and plum. Excellent with sauced dishes.

A round and full-bodied red wine from Abruzzo. It has notes of black fruits and a soft tannic structure. Pairs well with pizzas and meats.

An elegant and complex Tuscan red wine, a blend of several grape varieties. It offers aromas of red fruits, spices, and wood. A benchmark of quality.

A great wine from Piedmont, powerful and structured, nicknamed the 'king of wines'. It develops complex aromas of rose, tar, and truffle. Ideal for special occasions.

An intense and rich red wine, made from dried grapes. It is velvety, with flavors of dried fruits and chocolate. A meditation wine or for grand dishes.

A prestigious Tuscan red wine, known for its longevity and complexity. It is full-bodied, with firm tannins and woody notes. To be enjoyed with noble red meats.

A light-bodied, fruity, and delicate red wine from the Loire Valley, made from Pinot Noir. Easy to drink, often served slightly chilled.

A Bordeaux red wine, Fronsac appellation. It is structured with aromas of red fruits and a woody touch. Classic and elegant.

The estate's prestige cuvée, offering more density and complexity. A rich and powerful Bordeaux wine. Perfect with red meat.

A sparkling Italian white wine. It is fresh, light, and floral with fine bubbles. Perfect as an aperitif.

Classic Italian cocktails based on Prosecco. Bellini is fruity with peach, Spritz is bitter and refreshing with orange. Popular aperitif drinks.

A world-renowned French champagne. It is balanced, with notes of white-fleshed fruits and fine bubbles. A symbol of celebration.

A classic French aperitif mixing white wine and cassis cream. Sweet and fruity. Ideal for whetting the appetite.

A typical anise-flavored drink from the south of France. Drunk diluted with fresh water. Pronounced licorice and anise flavor.

An Italian vermouth, available in red (sweet) or white (dry) versions. Wine flavored with herbs. Served on ice.

A bitter red Italian aperitif (amaro) with a bright red color. Flavors of herbs, spices, and fruit peels. Often served with soda or on ice.

A sweet Italian liqueur with an almond flavor. Creamy and fragrant. Can be enjoyed as an aperitif or digestif.

Aged grain eau-de-vie from barrels. Scotch is Scottish and often smoky, Bourbon is American and rounder. Served neat or on ice.

A classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and thirst-quenching. A great Italian aperitif classic.

Distilled white spirits. Gin is flavored with juniper, Vodka is neutral. Usually served as a long drink or in cocktails.

Very sweet and fragrant Italian lemon liqueur. Served very cold. Traditionally consumed as a digestif.

Italian grape marc eau-de-vie. Potent and aromatic. A traditional digestif after a hearty meal.

Italian anise-based liqueur. Sweet and syrupy with a strong anise flavor. Often served with coffee beans.

A rosé wine from Veneto, Italy. Fresh, floral, and light. Perfect for summer or as an aperitif.

A rosé from the Basilicata region in southern Italy. It is fruity and aromatic with a beautiful color. Pairs well with Mediterranean dishes.

A renowned rosé from Provence, dry and elegant. It has notes of citrus and white fruits. The ideal companion for salads and grilled dishes.

Classic cola soda, fizzy and sweet. Served chilled.

Sugar-free version of the famous cola soda. The same refreshing taste without the calories.

Still natural sparkling French mineral water. Very fizzy and thirst-quenching. Often served with a slice of lemon.

French orange soda with orange pulp. Fruity taste and slightly shaken before serving.

Tonic or citrus soda, with a slight bitterness (for Tonic). Refreshing and fizzy.

Sweet iced tea, usually peach flavored. A cold and soothing drink.

Various fruit juices (orange, apple, etc.). Natural and vitamin-rich.

Selection of organic and artisanal sodas or juices. More authentic and less sweet flavors than industrial sodas.

International pale lager beer. Light, golden, and refreshing with a slight bitterness.

Non-alcoholic beer. Allows you to enjoy the taste of beer without the effects of alcohol.

Premium Italian lager beer (Peroni). Crisp, fresh, and dry taste with notes of corn and hops.

Classic French pale lager beer. Slightly malty and floral. Very popular in France.

A dry and light Italian white wine from the Umbria region. It is fresh with floral and fruity notes. Ideal with antipasti.

A very popular white wine from northeastern Italy. It is dry, crisp, and mineral, with aromas of pear and green apple.

An aromatic and fresh white wine from Sardinia. It has notes of citrus and a saline touch typical of island wines. Excellent with seafood.

An elegant Tuscan white wine, a blend of local and international grape varieties. It is fruity and well-balanced. A safe bet.

A rich and creamy Italian Chardonnay. It offers aromas of exotic fruits and butter, sometimes with a woody touch. Pairs well with sauced dishes.

A sophisticated white wine from the Antinori house, a blend of Sauvignon and Sémillon. It is fresh, aromatic, and persistent. Perfect for refined dishes.

A classic Loire white wine, 100% Sauvignon Blanc. It is very dry, mineral, and crisp, with notes of citrus. Essential with goat cheese or seafood.

Still natural mineral water from Tuscany, Italy. Mild and balanced taste.

Still French natural mineral water from the Vosges. Neutral and thirst-quenching.

Still Italian natural mineral water. Fine, digestive bubbles. Rich in minerals.

High-end French sparkling natural mineral water. Known as Louis XIV's favorite water. Very fine bubbles and refined taste.

Famous Italian sparkling mineral water. Lively bubbles and a slightly salty taste. Very refreshing at the table.

Classic espresso. Short, strong, and aromatic, served with a small foam (crema) on top.

Decaffeinated coffee. The taste of espresso without the caffeine.

Italian coffee drink made of one-third espresso, one-third hot milk, and one-third milk foam. Sweet and creamy.

Hot drink made from tea leaves or plants (herbal tea). Served with hot water.

Selection of wines served by the glass, which changes regularly (indicated on a slate). Allows you to taste different wines without buying a bottle.

A small pizza served as an appetizer, topped with a truffle-flavored cream. Flavorful and sophisticated.

Thin slices of high-quality Italian cured ham (Prosciutto di San Daniele). Tender, mild, and melts in your mouth.

A fresh and crunchy salad mixing vegetables and dried fruits. The anchovy dressing adds a distinctive savory umami touch.

Flat Italian bread baked in the oven, topped or stuffed with melted provolone cheese. Soft and flavorful, ideal for sharing.

A refined cold appetizer made from raw marinated scallops. Accompanied by crunchy celery and apple, enhanced by bottarga (dried mullet roe).

Creamy fresh Italian cheese (burrata) served with roasted vegetables and citrus fruits. A mix of creamy and crunchy textures with a touch of freshness.

Long, thick pasta (like large hollow spaghetti) served with a traditional Roman sauce. Made with eggs, pecorino cheese, guanciale (pork jowl), and black pepper. Rich and creamy.

Long flat pasta served with shrimp (gambas). The lemon sauce adds freshness, complemented by the saltiness of capers and bottarga.

Short tube-shaped pasta, served with a spicy tomato sauce. Seasoned with garlic and red chili. A piquant classic.

The classic seafood pasta. Spaghetti served with fresh clams (vongole), garlic, olive oil, and parsley. Delicate marine flavor.

Baked pasta dish composed of layers of pasta, vegetables (spinach, butternut squash), and sauce. Gratinéed with a rich parmesan cheese sauce.

White fish fillet, baked. Served with Brussels sprouts and a light sauce. A healthy and refined dish.

Breaded and fried veal cutlet, golden and crispy. Served with a tangy sauce to balance the frying. A true Milanese classic.

Grilled and sliced beef fillet (tagliata). Served with sweet Jerusalem artichokes and sheep cheese. The meat is usually served rare or medium.

Thinly sliced marinated raw beef. Served cold as a main course with salad and a creamy dressing. Fresh and light.

Additional side dishes to accompany your meal. Choose from: fresh salad, small tomato pasta, or fries cooked on-site.

Selection of aged Italian or French cheeses. Usually served with bread.

The most famous Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Jelly cream dessert (panna cotta), here flavored with white chocolate. Served with lemon cream for a tangy touch.

An airy and rich chocolate dessert. The crumble provides a crunchy texture contrasting with the mousse.

Simple and delicious dessert consisting of a scoop of vanilla ice cream over which hot espresso is poured. The hot-cold contrast is exquisite.

High-quality artisanal ice cream. Various flavors, creamy texture, and intense tastes.

Small, moist cakes soaked in lemon liqueur (Limoncello). Served with a refreshing sorbet. A very lemony and fresh dessert.

The classic Neapolitan pizza par excellence. Tomato base, fior di latte mozzarella, and fresh basil. Simple and delicious.

A variation of the Margherita using buffalo mozzarella, which is creamier and more flavorful. Garnished with fresh tomatoes.

The 'Queen' pizza, very popular in France. Topped with cooked ham and button mushrooms on a tomato-mozzarella base.

Pizza for chili lovers. Topped with spicy Italian salami (soppressata). A spicy and intense flavor.

The vegetarian pizza ('from the garden'). Richly topped with grilled or roasted vegetables and a touch of pesto.

The four-cheese pizza (or more). A melting and powerful blend of Italian cheeses on a tomato base. Very rich.

A traditional pizza with savory and marine flavors. Anchovies and capers add a lot of character.

A fresh pizza where some ingredients (arugula, cherry tomatoes, burrata) are added raw after cooking. A pleasant hot-cold contrast.

A gourmet pizza topped with a whole creamy burrata and prosciutto. A luxurious blend of textures and flavors.

Goat cheese pizza, sweetened with honey and flavored with rosemary. A classic sweet and savory combination.

A flavor-rich pizza with blue cheese (gorgonzola) and Parma ham. Spinach adds a touch of freshness.