Bar Restaurant Santa Maria

Thin slices of raw beef, usually seasoned with a drizzle of olive oil and lemon. Tender and melt-in-your-mouth texture. Enjoyed fresh as a starter.

Eggplant gratin with tomato, mozzarella, and parmesan. A warm, melting dish rich in Mediterranean flavors.

A varied platter including cheeses, cold cuts, and fresh vegetables. Ideal for sharing or tasting multiple flavors.

Aged Italian dry-cured ham, served in thin slices. Delicate and slightly salty flavor.

Assortment of traditional Italian cold cuts. Perfect accompaniment for an aperitif or starter.

Smoked salmon slices served on crispy toasted bread. A classic and refined starter.

Snails cooked in their shells with parsley and garlic butter. Served hot.

Melted goat cheese served on toast, often accompanied by salad. Hot-cold contrast and creamy texture.

Simple seasoned green leaf salad.

Basic mixed salad with lettuce and fresh tomatoes.

Large mixed salad rich in colorful ingredients and varied flavors (tuna, egg, vegetables).

Gourmet salad combining the smoky taste of warm lardons and the strength of blue cheese.

Classic salad topped with lardons and a runny poached egg.

Classic mix of strong blue cheese and crunchy walnuts on a bed of lettuce.

Classic bistro starter made of hard-boiled eggs topped with mayonnaise.

Simple Caprese salad with tomato and mozzarella slices, often with olive oil and basil.

Complete and nutritious salad mixing fresh vegetables, cold cuts, egg, and anchovies.

Fresh salad with Niçoise accents, anchovies, and olives.

Pizza topped with chicken and a mix of vegetables.

The classic pizza par excellence with tomato sauce and melted cheese.

Pizza with savory and robust flavors thanks to anchovies and capers.

A very popular pizza with cooked ham and button mushrooms.

Folded pizza like a turnover, stuffed with ham, cheese, and egg.

Pizza with various seafood (mussels, shrimp), flavored with garlic.

Simple and hearty pizza with ham and egg.

Pizza topped with flavorful smoked ham.

Creamy pizza with smoked salmon and cream.

Summer pizza with artichokes and fresh tomatoes.

Tuna pizza with a hint of garlic.

Pizza divided into sections with various classic toppings.

Very hearty pizza for meat lovers.

Creamy pizza with ham and mushrooms.

Spicy pizza with oriental flavors, featuring merguez sausage and vegetables.

Three-cheese pizza.

Hearty pizza with minced meat.

Recalls the flavors of a flammekueche or a white pizza.

Pizza with a strong blue cheese flavor.

The quintessential four-cheese pizza.

Spicy pizza with chorizo.

Refined pizza with scallops.

Generous pizza for meat lovers.

Classic Italian pizza with a touch of gorgonzola.

Vegetarian pizza with sun-dried vegetables.

Sweet and savory pizza with goat cheese and honey.

Meat escalope topped with a creamy sauce.

Escalope served with a rich blue cheese sauce.

Breaded veal escalope, pan-fried to a golden brown. Crispy on the outside.

Escalope often prepared with spinach.

Escalope baked with cheese and tomato sauce.

House specialty. Veal escalope topped with Parma ham, mushrooms, and cream.

Tender grilled beef cut.

Beef sirloin served with a sauce of your choice (pepper or cheese).

Long-fibered, flavorful beef cut, served with a candied shallot sauce.

Squid cooked in an Italian tomato sauce.

Breaded and fried calamari rings, crispy. Often served with lemon.

Whole or fillet trout, grilled and garnished with slivered almonds.

Large prawns (langoustines) prepared according to the chef's recipe.

White-fleshed, delicate fish, simply grilled to preserve its subtle flavor.

Pan-seared scallops, house recipe.

Large prawns grilled on a plancha or in the oven.

Prawns cooked with Provençal herbs, tomatoes, and flambéed in Cognac.

Long, thin pasta served with your choice of sauce.

Long, flat pasta, ideal for holding sauces.

Short, beveled tube-shaped pasta.

Layers of pasta, minced meat, tomato sauce, and béchamel, baked until golden.

French soft-ripened cheese with a bloomy rind.

Goat's milk cheese, characteristic flavor.

Creamy and pungent Italian blue cheese.

Selection of different cheeses.

Mixture of fresh fruits cut into pieces.

Cooked and flambéed banana (often rum or cognac), served warm.

Classic apple pie served warm, or flambéed version.

Dessert made with eggs and milk, topped with liquid caramel.

Airy and rich chocolate dessert.

Famous Italian dessert with coffee, mascarpone, and ladyfingers.

Three scoops of ice cream, flavors depending on availability.

Special house ice cream sundae.

Classic frozen dessert with fresh banana, ice cream, whipped cream, and chocolate.

Vanilla ice cream with a meringue center, coated with hazelnut pieces or praline.

Choux pastry filled with vanilla ice cream and topped with hot chocolate.

House special cocktail to whet the appetite.

Bright red Italian aperitif, served with ice or soda.

Aniseed pastis, drunk diluted with fresh water.

Egg-flavored liqueur wine, sweet and creamy.

Herb-flavored wine, a sweeter white version.

Traditional French aniseed aperitif.

Spanish drink made from red wine and macerated fruits.

Champagne and cassis cream cocktail.

Fortified Portuguese wine, rich and sweet.

Sweet and herbaceous red Italian vermouth.

Classic cocktail of white wine and cassis cream.

Distilled spirit made from grains.

Bitter French aperitif made from gentian.

Rum-based liqueur flavored with coconut.

Naturally sparkling mineral water.

Still natural mineral water.

Naturally sparkling mineral water.

Beer served from the tap.

Intense sparkling water.

Cola-flavored soft drink.

Orange soda with pulp.

Thick and sweet fruit juice.

Tonic or citrus soda.

Sweet fizzy lemon drink.

Italian rosé wine from Lake Garda.

Light red wine from Veneto.

Famous Tuscan red wine, dry and tannic.

White wine from Umbria, fresh and fruity.

Piedmont red wine, tart and fruity.

Italian sparkling red wine, often slightly sweet.

Light and fragrant red wine from the Verona region.

Dry and crisp white wine.

Table wine served in a carafe.

Wine from the Loire Valley.

Red wine from the Rhône Valley, spicy and warm.

Structured and tannic red wine.

Likely Côtes de Provence, famous for its rosés.

Dry white wine from the Loire, excellent with seafood.

Popular white grape variety, producing dry and fruity wines.

The famous French sparkling wine for celebrations.

Italian marc de raisin eau-de-vie.

Sweet Italian anise liqueur.

Very sweet Italian lemon liqueur, served chilled.

Italian almond-flavored liqueur.

Fruit brandies.

Very fragrant pear eau-de-vie.

Aniseed liqueur (Marie Brizard).

Sweet liqueur with the taste of wild strawberry.

Sweet fruity liqueurs.

Renowned wine brandy, aged in oak barrels.

Apple eau-de-vie from Normandy.

Liqueur based on cognac and bitter orange.

Neutral and clear spirit.

Spirit flavored with juniper berries.

Classic espresso.

Coffee without caffeine.

Espresso coffee with hot milk and milk foam.

Hot infused drink.

Herbal tea without caffeine.

Hot coffee-based cocktail with whisky, sugar, and cream.