CASA DA NAKTEL

A richly topped pizza with a variety of ingredients including meats and vegetables. The dough is oven-baked for a crispy texture. Ideal for hearty appetites.

A spicy pizza with Spanish chorizo and an egg in the center. Spicy flavors and melting cheese texture.

Puffed calzone pizza, filled with ham, cheese, and egg. The inside remains juicy and hot.

Pizza topped with Italian mortadella and mushrooms. A classic and tasty combination.

A must-try pizza for cheese lovers, blending sweetness and character with Gorgonzola and goat cheese. Creamy and rich.

A rustic and hearty pizza with chicken pieces and potatoes. Delicious and filling.

Pizza with minced meat and mushrooms. Tasty and protein-rich.

Pizza with southern flavors with spicy merguez and peppers. A spicy and colorful taste.

Pizza with salmon and fresh cream. A delicate and creamy combination, reminiscent of Nordic flavors.

Seafood pizza (mussels and shrimp) with garlic. For lovers of marine flavors.

Classic pizza with salty anchovies and tangy capers. An intense and traditional taste.

Pizza with tuna, onions, and olives. A tasty and balanced option.

Inspired by tartiflette, this cream-based pizza features Reblochon cheese and potatoes. Rich and comforting, typical of the Alps.

A colorful pizza loaded with various vegetables. Fresh and light.

The simplest and most classic pizza, with tomato sauce and mozzarella. Appreciated for its simplicity.

A simple base enhanced with an egg. Soft texture.

The 'Queen' of classic pizzas in France, with ham and Paris mushrooms. A safe bet.

An assortment of Italian cured meats on a pizza. Salty, rich, and perfect for meat lovers.

Pizza divided into sections representing the seasons, with artichokes, mushrooms, ham, and olives.

Refined pizza with Parma ham and fresh cream. The raw ham brings a delicate and salty flavor.

Similar to the Regina with the addition of an egg. Tasty and complete.

Original pizza with scallops and parsley mushrooms. Flavors of land and sea.

Rich pizza with smoked lardons and cream. Smoky taste and creamy texture.

The house specialty, combining many classic ingredients for a rich and complete taste.

Fresh pizza topped with arugula and Parmesan after baking. The contrast between the hot pizza and the fresh salad is delicious.

The classic combination of goat cheese and honey. A much-loved sweet and savory pizza.

Thin slice of meat (usually veal) cooked on the grill. Simple and tender, served with a side dish.

Breaded escalope in breadcrumbs and fried. Crispy and golden, it's an Italian classic.

Escalope topped with a creamy lemon sauce. Tangy and fresh taste.

Escalope served with a rich Gorgonzola cheese sauce. Very creamy and flavorful.

Escalope with cream and Paris mushrooms. A traditional French recipe.

Escalope cooked with Marsala wine, giving a sweet and amber sauce. Typical of Italian-American cuisine.

Escalope in sauce with mushrooms and lardons. A rustic and woody flavor.

Marbled and juicy beef cut, simply grilled. Ideal for red meat lovers.

Grilled entrecôte with your choice of sauce. Rich and generous.

Long-fibered beef cut, known for its flavor. Grilled and tender.

Bavette served with your favorite sauce. A quintessential bistro dish.

Raw minced beef, seasoned. Fresh and flavorful, often served with fries.

Escalope prepared 'à la pizzaiola' with tomato sauce, oregano, olives, and capers. Mediterranean flavors.

Escalope topped with Parma ham and cream. A rich and flavorful version of this Roman classic.

Breaded escalope baked with ham, mozzarella, and tomato sauce. Melting and crispy.

Escalope au gratin, Parmigiana style with eggplant and cheese. A complete and comforting dish.

Breaded escalope served with a creamy sauce, ham, and mushrooms. Very indulgent.

Roasted or grilled chicken thigh. Tender and juicy white meat.

Thin strips of chicken breast cooked in a cream sauce. Mild and easy to eat.

Delicate veal offal, served with a creamy sauce. Firm texture and pronounced taste.

Pan-fried liver slice, tender and rich in iron. Mild flavor and melting texture.

Duck leg slow-cooked in its own fat. Crispy skin and meat that falls off easily.