Caffè Stern

Small cuttlefish prepared in their black ink, accompanied by peas and sea urchins. A dish with intense and briny marine flavors. Tender texture of the cuttlefish contrasting with the peas.

A pizza with a steamed dough for a unique softness, topped with a rich lobster cream. Garnished with raw crustaceans and prestigious caviar. A luxurious and delicate starter.

A vegetable velouté combining white and green asparagus with wild herbs. Served with an original smoked onion sorbet that provides a contrast in temperature and flavor.

High-quality raw beef, served breaded for a crispy exterior. Accompanied by sweet beets and a spicy egg sauce. A sophisticated take on tartare or carpaccio.

A creamy potato preparation served like a cappuccino, enhanced with a Bolognese-style meat sauce. A comforting and flavorful dish to be enjoyed with a spoon.

Long, thin pasta flavored with dill, served with a rich pistachio sauce. Garnished with a mix of crustaceans and fish. A blend of land and sea flavors.

A flavorful fish soup served with ravioli stuffed with creamy burrata cheese. The warm broth slightly melts the heart of the ravioli.

Creamy Italian rice prepared with a smoky note and asparagus. Enhanced by the spiciness of green pepper and the citrusy freshness of bergamot.

Soft, small beetroot pasta balls, giving them a vibrant red color. Served in an intense blue cheese sauce (Gorgonzola and Roquefort).

Pasta rings resembling calamari, served with a slow-cooked kid goat ragout. Accompanied by peas for a touch of sweetness.

Seared cod fillet, served with crushed artichokes. Garnished with tender octopus pieces and fresh parsley.

Lobster meat served with a spicy bean cream and a light tomato sauce (guazzetto). Accompanied by crisp green vegetables.

A refined vegetarian dish combining asparagus and eggs. Served with lamb's lettuce and generously flavored with black truffle.

Delicate veal offal, breaded and fried Milanese-style (crispy and golden). Served with a spicy sauce and a salad flavored with bergamot citrus to cut through the richness.

Oven-baked lamb leg, tender and flavorful. Accompanied by gently braised artichokes and an original potato purée flavored with licorice.

Tender veal fillet coated in a southern-inspired sauce. Gratinéed with melted mozzarella for a rich and creamy result.

Tasting of two types of Gorgonzola (Italian blue cheese), one mild and creamy, the other stronger. Served with a sweet and spicy pear condiment.

Assortment of Parmesan aged at different stages (3, 5, and 6 years), offering varied textures and intensities. Accompanied by an original black pepper jam.

Platter combining Gorgonzola and Parmesan cheeses. Served with both accompaniments: pear mustard and black pepper jam.

A frozen and refreshing dessert combining the floral sweetness of lychee and the tartness of raspberry. Light and melt-in-your-mouth texture.

Rich dessert with classic flavors: chocolate, hazelnut, and coffee. Likely served in a cup or glass, with a smooth and indulgent texture.

Moist sponge cake filled with airy cream. Accompanied by strawberry sorbet and pieces of fresh seasonal fruit.

A sweet trompe-l'œil imitating a salami, made of chocolate and biscuits. Served with zabaglione ice cream (egg cream flavored with sweet wine).

A bold dessert using crispy focaccia and sweet peppers, paired with a vanilla cream flavored with tonka bean. A creative sweet and savory blend.

Artisanal pistachio ice cream served with numerous accompaniments: cookies, warm fruit, chocolate sauce, and yogurt mousse. A complex and generous dessert.