Casa Flora

A hearty and spicy pizza inspired by North African flavors. It is topped with merguez sausage, minced meat, and peppers on a tomato base. An egg often completes this rich dish.

An interpretation of the famous pasta sauce on a pizza. Creamy base with mozzarella and smoked bacon. The egg adds richness to the whole.

Seafood pizza with flaked tuna. The tomato base is enhanced with onions and olives for more flavor. Simple and tasty.

Gourmet pizza with black truffle cream. Cherry tomatoes and arugula provide freshness to balance the powerful truffle aroma. Refined and aromatic.

Pizza with a cream base combining chicken and basil sauce (pesto). Topped with cherry tomatoes and fresh arugula after cooking. A herbaceous and creamy mix.

The classic Italian pizza par excellence. Simply topped with tomato sauce and melted mozzarella. Appreciated for its simplicity and basic ingredients.

Inspired by the eggplant parmigiana dish. It combines tender eggplants with tomato sauce and two cheeses. Tasty and vegetarian.

A very popular pizza in France, topped with cooked ham and button mushrooms. The base is a classic tomato sauce with cheese. A safe and consensual choice.

Pizza with character, featuring ventricina, a spicy Italian salami. Smoked scamorza cheese adds a smoky note. Recommended for those who enjoy bold flavors.

Four-cheese pizza offering a variety of tastes. Gorgonzola adds spiciness, pecorino adds saltiness, and scamorza adds smokiness. Rich and very cheesy.

Pizza topped with raw Parma ham, often added after cooking to preserve its delicacy. Complemented by parmesan shavings and peppery arugula. Elegant and tasty.

White base pizza (cream) topped with slices of smoked salmon. The combination of cream and smoked fish is mild and rich. Soft texture.

Generous pizza with various vegetables such as artichokes, peppers, and eggplants. Colorful and textured. Ideal for a meat-free meal.

Original pizza based on pumpkin (squash), offering a mild and slightly sweet flavor. Smoked scamorza cheese contrasts pleasantly with the sweetness of the vegetable. A seasonal specialty.

A much-loved sweet and savory combination. Warm goat cheese is drizzled with honey on a creamy base. Melting and indulgent.

Catch of the day, prepared according to the chef's inspiration. Fresh fish whose variety changes daily. Usually served with a seasonal side dish.

A portion of gorgonzola, a creamy and veined Italian blue cheese. Served with salad and walnuts for crunch. Intense flavor and melting texture.

Tasting plate of three Italian cheeses: peppered pecorino (sheep's milk), smoked scamorza, and parmesan. Ideal for finishing the meal on a savory note.

Famous Italian dessert made with coffee and Marsala-soaked biscuits, covered with a mascarpone cream. Dusted with bitter cocoa. Mousse-like and rich texture.

Cooked and jellied cream dessert, originating from Piedmont. Served chilled with a red or exotic fruit coulis. Smooth and wobbly texture.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the warm/crunchy top and the cold/creamy bottom.

Refreshing Italian dessert drink, halfway between a cocktail and a sorbet. Whipped blend of lemon ice, vodka, and Prosecco. Ideal for digestion.

Sweet tart prepared daily according to seasonal fruits. Crispy crust and fruity filling.

An espresso coffee served with a selection of small miniature desserts. Perfect for tasting several sweets at the end of the meal.

Individual chocolate cake baked to keep a liquid and melting center. Served hot, often with cream or a scoop of ice cream. Intense chocolate flavor.

Milk ice cream (gelato). Creamy texture and classic flavors. Choose two scoops from the selection.

Fruit sorbets, dairy-free. Refreshing and intense fruit flavor. Choose two scoops.