Amalfi

Gratin of eggplant with tomato sauce and melted cheese. Melting texture and rich in Mediterranean flavors. Best enjoyed hot.

Oven-baked artichoke hearts with tomato and melted cheese. A flavorful and tender vegetable dish. Ideal as a starter or light main.

Large toasted bread topped with goat cheese and raw ham. Crispy and fresh. Often eaten with hands or cutlery.

Crispy bruschetta topped with Italian classics: tomato, mozzarella, and ham. Simple and tasty. Perfect for a casual meal.

Variation of Italian bruschetta with smoked salmon. The fish adds a salty and smoky touch to the crispy bread. Fresh and light.

Layers of pasta interleaved with minced meat, tomato sauce, and béchamel. Baked to a golden crust. A rich and comforting dish.

Small potato gnocchi served in tomato sauce with melted mozzarella. Soft texture and creamy sauce.

Gnocchi served in a rich four-cheese sauce. Very creamy and flavorful. For cheese lovers.

Italian blue cheese, served with a sweet and savory reduction. Strong taste and creamy texture. Often enjoyed at the end of a meal.

Italian hard cheese, similar to Parmesan but milder. Served with a fruity sauce for contrast. Granular and crumbly texture.

Short tube-shaped pasta with a simple tomato sauce and fresh basil. A light and fragrant classic.

Pasta with a spicy tomato sauce with chili. Spicy and stimulating flavor. For those who like spicy dishes.

Long pasta with a sauce rich in southern flavors: olives, capers, and anchovies. Pronounced salty and marine taste.

Pasta served with a beef and tomato sauce. A hearty and very popular dish.

Pasta with a rich cream sauce and bacon/smoked belly. Creamy texture and smoky flavor.

Pasta with a tomato sauce, onions, and pork belly. A classic Roman sauce, rich and flavorful.

Egg pasta with meat sauce. Tagliatelle hold the thick sauce well.

Flat pasta version of carbonara. Creamy sauce and bacon, very indulgent.

Pasta with a green sauce made from crushed basil, cheese, and olive oil. Fresh, herbaceous, and aromatic.

Pasta with a creamy sauce enhanced with a touch of vodka and garnished with raw ham. An original and flavorful combination.

Pasta with a sauce made from a blend of Italian cheeses. Very creamy and rich.

Pasta with an intense sauce of black olives and blue cheese. Pronounced and salty taste.

Long and thin pasta with a creamy salmon sauce. Mild and creamy.

Spiral-shaped pasta with various vegetables. A colorful and vegetarian dish.

Pasta with a rich sauce of wild mushrooms and ham, enhanced with alcohol. Autumnal and woody flavors.

Small stuffed pasta served with a mushroom and herb sauce. Firm texture and flavorful filling.

Pasta with langoustines (scampi). Refined seafood dish, often prepared with garlic and oil.

Assortment of three types of pasta with three different sauces. Ideal for tasting everything.

The most classic pizza with tomato sauce, cheese, and basil. Simple and effective.

Classic pizza with ham and mushrooms. Mild and universal flavors.

Pizza with savory flavors of anchovies, olives, and capers. Typical of southern Italy.

Folded pizza, stuffed with ham, cheese, and egg. Crispy on the outside and soft on the inside.

Generously topped pizza with ham, vegetables, and egg. A hearty choice.

Minced meat pizza with onions. Flavorful and hearty.

Tuna and vegetable pizza without mentioned cheese (or light). Marine and tangy taste thanks to capers and olives.

Vegetarian pizza with eggplant and peppers. Summer and mild flavors.

Four Seasons Pizza with a variety of toppings separated or mixed. Offers multiple tastes in one pizza.

Spicy pizza with spicy salami. For those who like a little heat.

Very spicy and meaty pizza with merguez and chorizo. Rich in strong flavors.

Goat cheese and ham pizza, with garlic. Flavorful and distinctive.

Four cheese pizza (although the description mentions three). Rich, creamy, and savory.

Seafood pizza. Marine flavors of shrimp, mussels, and cuttlefish on a tomato base.

Very meaty pizza with merguez and minced meat. A hearty meal.

Pizza highlighting high-quality buffalo mozzarella. Creamy and refined.

Very generously topped pizza mixing land (cured meats, mushrooms) and sea (seafood). A complex and rich blend.

Smoked salmon pizza. The fish is usually added after cooking or lightly heated.

Pizza topped with raw ham, fresh arugula, and cheese shavings. A balance between hot and fresh.

Pizza based on pumpkin cream, a change from classic tomato. Sweetness of pumpkin and smokiness of speck.

White pizza (no tomato) with potatoes and sausage. Rustic and comforting.

Gourmet pizza with truffle cream. Intense truffle aroma and blue cheese.

Refined pizza with porcini mushrooms and high-quality cheese. Woody and creamy flavors.

Simply grilled veal escalope. Tender and lean meat, natural taste.

Veal escalope cooked in a lemon sauce. Tangy and fresh.

Breaded and fried veal escalope. Crispy and golden. Similar to schnitzel.

Veal served with a gorgonzola blue cheese sauce. Rich and powerful.

Veal cooked with sweet Marsala wine. Syrupy and fragrant brown sauce.

Gratinated veal with ham and melted cheese. Rich and flavorful dish.

Escalope topped with meat sauce and cheese. Very hearty.

Veal in a creamy mushroom and herb (sage) sauce. Forest flavors.

Variation of Saltimbocca. Veal with raw ham and sage, deglazed with white wine.

Lunch menu including a starter, a main course, and a dessert. A complete meal at a fixed price.

Children's menu with a main course, a dessert, and a drink. Adapted for small appetites.