Bari

Traditional Italian cured meat from Bologna. It is a cooked sausage, pink, smooth, and fragrant, served in thin slices.

Lightly battered calamari rings, fried until golden and crispy. A classic seafood appetizer.

Italian cured and aged ham, from Parma. It offers a sweet, salty flavor and a melt-in-your-mouth texture.

Assorted Italian starters including cured meats and prepared vegetables. Ideal for sharing and tasting different flavors.

Fresh combination of grilled seasonal vegetables served with creamy burrata. A mix of warm and cold textures.

Creamy Italian fresh cheese from Puglia, similar to mozzarella but with a creamy center (stracciatella). Served fresh on a bed of arugula.

Baked eggplant with tomato sauce and Italian cheeses. A rich, melting, and flavorful vegetarian dish.

Breaded and fried mozzarella balls. Crispy on the outside and melting on the inside, served with tomato sauce.

Thinly sliced marinated raw beef, served cold with peppery arugula and aged parmesan. A light and elegant starter.

Tasting platter featuring various Italian cheeses and cured meats. Perfect for an aperitif or sharing.

Large mixed salad with Italian flavors with cured meats, buffalo cheese, and marinated vegetables. Fresh and hearty.

Classic salad with crispy chicken, hard cheese, and croutons. Dressed with a creamy sauce.

The most classic pizza, in the colors of Italy. Simple and flavorful with a tomato base, fresh cheese, and basil.

Popular pizza topped with cooked ham and cheese on a tomato base. A crowd-pleaser.

White pizza (no tomato sauce) topped with a rich blend of four Italian cheeses. Creamy and intensely flavored.

Italian specialty served as a rolled pizza or flatbread sandwich, topped with cured meats and fresh cheese.

Folded pizza like a calzone, stuffed with ham, cheeses, and tomato. Crispy outside and very soft inside.

White-based pizza with smoked salmon and a hint of lemon. A combination of sweet and tangy flavors.

Gourmet pizza with truffle cream and Italian cheeses. Richly fragrant, earthy, and creamy.

Mushroom pizza on a tomato and cheese base. Simple, earthy, and flavorful.

Distinctive pizza with salty anchovy fillets. Intense marine flavors enhanced by oregano.

Chef's creation combining ham with herbs and egg on a tomato-mozzarella pizza. Indulgent and complete.

Tuna and onion pizza. A flavorful Mediterranean combination with black olives.

Variation of Margherita using creamier buffalo mozzarella and pesto. Very aromatic.

The 'Four Seasons' divides the pizza into quarters with different toppings (vegetables, ham). Offers a variety of tastes.

Creamy rice slowly cooked with truffle cream and melting cheese. A luxurious and fragrant dish.

Seafood risotto garnished with shrimp. The rice absorbs the flavors of the shellfish for a delicate taste.

Long pasta served with a rich minced meat and tomato sauce. A comforting classic.

Tubular pasta with a traditional Sicilian sauce of eggplant and tomatoes, finished with salted ricotta.

Baked pasta with rich sauce, melting cheeses, and meat pieces. Golden and very hearty.

Pasta with clams (vongole) simply cooked with garlic, oil, and parsley. Iodic and elegant flavor.

Layers of pasta, meat sauce, and béchamel, baked. An iconic family dish.

Small potato gnocchi served in a baked tomato sauce with mozzarella. Tender and melting.

Pasta served with a spicy tomato sauce with chili ('arrabbiata' means 'angry'). Zesty and stimulating.

Short pasta coated in a creamy sauce with basil pesto and ricotta. Fresh and herbaceous.

Pasta with seasonal vegetables sautéed in olive oil. A colorful, vegetarian, and light dish.

Long flat pasta served with a rich cream and smoked salmon sauce. Creamy and flavorful.

Veal escalope topped with eggplant, tomato sauce, and cheese, then baked. A rich meat dish in the parmigiana style.

Thin breaded and fried veal cutlet, served with pasta. Crispy and golden, typical of Milan.

Veal escalope topped with a creamy mushroom sauce. Tender and mild.

Veal cooked with a light and tangy lemon sauce. Fresh and delicate.

The quintessential Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Soft sweet brioche, generously filled with ice cream and cream. A gourmet Roman specialty.

Jellied cream dessert, smooth and silky, flavored with vanilla and topped with a fruity coulis.

Light and airy mousse with intense dark chocolate. A simple, rich cocoa classic.

Rich ice cream coupe combining dark chocolate and candied amarena cherries. Topped with whipped cream.

Frozen or dessert version inspired by the Spritz cocktail with Campari, with bitter and sweet notes.

Frozen or dessert version inspired by the lemon Spritz, fresh and tangy.

Two scoops of ice cream of your choice from classic flavors.

Three scoops of ice cream of your choice from classic flavors.

Bergamot liqueur-based cocktail. Floral, fresh, and slightly bitter.

Classic aperitif cocktail, strong and bitter. Balanced mix of gin, red vermouth, and Campari.

Sparkling Venetian cocktail. Sweet and fruity, made with peach puree and prosecco.

Refreshing Cuban cocktail. Mix of rum, mint, lime, and sugar.

Sweet-bitter aperitif cocktail. Lighter than the Negroni due to the addition of sparkling water.

Floral variation of the Spritz using St Germain elderflower liqueur instead of the traditional bitter.

Classic Spritz cocktail with Campari for a more pronounced bitterness and a bright red color.

Lemon Spritz variation, replacing the bitter with sweet lemon liqueur.

Fruity and spicy non-alcoholic cocktail, mixing the sweetness of strawberry and the zest of ginger.

Non-alcoholic version of the famous Spritz, retaining citrus and bitter notes.

Non-alcoholic version of the Mojito, refreshing with mint and lime.

Classic Italian beer in a non-alcoholic version. Light malt notes.

Blonde Belgian abbey beer. Rich, slightly spicy, and fruity flavor.

Prestigious Champagne (Ruinart House). Fine bubbles, elegant and fresh.

Marseille Pastis with anise. Served diluted with fresh water and ice cubes.

Portuguese fortified wine, sweet and rich. Enjoyed as an aperitif.

Bright red Italian bitter served neat on ice. Flavor of herbs and orange peel.

Italian vermouth, available in white (sweet) or red (sweet-bitter).

Classic French aperitif cocktail mixing white wine and blackcurrant cream.

Light and fruity blended Scotch whisky.

American Tennessee Whiskey, charcoal-filtered for a smooth, smoky flavor.

Premium Scotch whisky, rich and smooth with notes of honey.

Still natural mineral water.

Large bottle of still natural mineral water.

Italian sparkling natural mineral water.

Large bottle of Italian sparkling natural mineral water.

Very sparkling French sparkling water.

Classic cola soda.

Sugar-free cola soda.

Pineapple fruit juice.

Orange fruit juice.

Classic espresso.

Hot infused drink, choice of teas or herbal teas.