Da Franco

Thin slices of raw beef served with fresh garnishes. A light and refined dish, perfect to start the meal.

Thin slices of marinated raw salmon. Fresh and lemony, accompanied by aromatic herbs.

Cured beef charcuterie from Lombardy. Served simply with rocket and cheese to appreciate its delicate flavor.

Assortment of classic Italian cured meats. Ideal for sharing as an appetizer with bread.

Selection of various Italian and French cheeses, from mild to full-bodied. Perfect for cheese lovers.

Plate of grilled and marinated seasonal vegetables. A light starter highlighting Mediterranean flavors.

Classic sweet and savory Italian duo. The freshness of the melon contrasts with the salty taste of cured ham.

Fresh Italian cheese with a creamy center. Served simply with tomatoes and pesto to appreciate its creamy texture.

Iconic salad from the island of Capri. Composed of tomato slices, buffalo mozzarella, and fresh basil.

Large summer salad with a sweet touch of mango. Fresh and hearty, ideal as a light main course.

Creamy rice slowly cooked with aromatic black truffle. A rich and fragrant dish for lovers of earthy flavors.

A Milanese classic, this risotto is distinguished by its golden yellow color due to saffron. Delicate flavor and creamy texture.

Seafood risotto topped with scampi (langoustines). The combination of the sea and the creaminess of the rice.

Porcini and mushroom risotto. A comforting dish with forest floor flavors.

Simple and traditional Neapolitan recipe. Pasta sautéed in olive oil with garlic and a spicy touch.

The true Roman recipe without cream. Rich sauce made from eggs, pecorino cheese, and crispy aged pork cheek.

Flavorful and savory tomato sauce with olives, capers, and anchovies. A classic from southern Italy full of character.

Spicy tomato sauce with guanciale (cured pork jowl) and sheep's cheese. A pillar of Roman cuisine.

Short pasta in a spicy tomato sauce with garlic and chili. 'Arrabbiata' means 'angry' in reference to the spiciness.

Sicilian specialty with fried eggplant and grated salted ricotta. A mix of Mediterranean textures and flavors.

Small potato gnocchi served in a creamy four-cheese sauce. Rich and comforting.

Gnocchi served with a sauce of basil, garlic, pine nuts, and cheese. Fresh and aromatic.

Pasta with various seafood in a light tomato sauce. A taste of the ocean on the plate.

Long, flat pasta with scampi and a creamy saffron sauce. Flambéed with vodka for an original touch.

Pasta with a creamy salmon sauce. Enhanced with lumpfish roe for a taste of the sea.

Simple but flavorful traditional Neapolitan recipe. Tomato sauce rich in cheese and basil.

'Woodsman's' sauce based on cream and vegetables (mushrooms, peas). An autumnal and hearty dish.

Pasta served with truffle. A luxurious dish highlighting the powerful aroma of this precious mushroom.

Homemade stuffed pasta, served with a truffle preparation. A house specialty.

Gratin of fried eggplant with tomato sauce and melted cheeses. A rich and flavorful vegetarian dish, comparable to lasagna but without pasta.

Layers of pasta interspersed with meat sauce (bolognese) and béchamel, baked in the oven. The great Italian classic.

Long square-section pasta (typical of Abruzzo) served with a creamy porcini mushroom sauce. Interesting texture and woody flavor.

Simply grilled fish to preserve its delicate flavor. Light and healthy.

Sea bass fillet served with a rich and colorful saffron sauce. A refined combination of fish and spices.

Grilled and sliced beef (tagliata). Served with a sauce of your choice to accompany the tender meat.

Thin slices of veal sautéed in a tangy lemon sauce. A fresh and light dish.

Tender veal served with a porcini mushroom sauce. Savory and fragrant.

Veal escaloppe enhanced by the unique flavor of black truffle. An elegant dish.

Roman classic: veal rolled or stuffed with Parma ham and sage, cooked in white wine. The name means 'jumps in the mouth'.

Breaded and fried veal cutlet until golden and crispy. Similar to Wiener Schnitzel.

Braised veal shank, slowly cooked with tomato and herbs. The meat is tender and the sauce is rich.

The most classic pizza with superior quality ingredients like buffalo mozzarella.

Vegetarian pizza topped with a variety of grilled or cooked vegetables.

Pizza topped after baking with raw ham, fresh rocket, and parmesan. A tasty mix of hot and cold.

The 'Queen' pizza, a classic appreciated with cooked ham and mushrooms.

Pizza topped with a whole creamy burrata.

White pizza (no tomato) highlighting the intense aroma of black truffle.

Salmon pizza with capers for a tangy touch. Original and flavorful.

Similar to Parma ham pizza but with bresaola (cured beef), leaner.

Small roasted potatoes with their skins. Tender and golden.

Fresh green salad with some Italian garnishes. Ideal to accompany a main course.

Simple pasta dish, served either with butter or tomato sauce.

Premium Italian lager beer. Light, refreshing with a slight bitterness.

Belgian abbey beer served on tap. Rich and slightly malty taste.

Classic Italian beer on tap. Golden and balanced.

Intense and aromatic Italian espresso, served in a small cup.

Double shot of espresso for more intensity.

Decaffeinated coffee, retaining the coffee flavor.

Espresso diluted with hot water, similar to an American coffee.

Espresso topped with hot milk and creamy milk foam.

Infusion of tea leaves, served hot.

Herbal hot drink without caffeine.

Large bottle of still mineral water.

Large bottle of sparkling mineral water.

Small bottle of still mineral water.

Small bottle of sparkling mineral water.

Choice of fruit juice, served chilled.

Classic cola soda, fizzy and sweet.

Sugar-free version of the famous soda.

Sweet, fizzy lemon drink.

Very popular Italian aperitif. Sparkling mix of Prosecco wine, sparkling water, and a bitter (Aperol or Campari).

Refreshing cocktail based on elderflower liqueur, prosecco, mint, and lime.

A variation of the Moscow Mule with red fruits. Spicy thanks to ginger and fruity.

Cocktail based on red wine, light and fruity.

Classic bitter and sweet cocktail, made with Campari, sweet vermouth, and sparkling water (Note: the menu mentions Gin, which would make it a Negroni, but the name is Americano).

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

Exotic cocktail with mango and ginger.

Iconic cocktail, strong and bitter, perfect balance between gin, vermouth, and Campari.

Red wine from southern Italy. Rich, full-bodied with notes of ripe fruit.

Light red wine from the Veneto region. Fruity and easy to drink.

The most famous red grape variety in Sicily. Fruity organic wine with body.

Red wine from Piedmont with good acidity and red fruit aromas.

The famous Tuscan wine based on Sangiovese. Dry and balanced, perfect with meat.

Intense red wine from Abruzzo. Notes of black fruits and spices.

Another great grape variety from Puglia. Dark, rustic, and warm wine.

Italian version of Pinot Noir. Elegant with notes of red fruits and spices.

Red wine from Friuli, complex and intense.

The 'little brother' of Brunello. A high-quality Tuscan Sangiovese, structured and elegant.

Nicknamed the king of wines. A powerful wine from Piedmont, tannic and complex, made for aging.

Prestigious wine from Veneto made from dried grapes. Very rich, alcoholic, and concentrated.

One of the most famous Italian wines. A pure Sangiovese, powerful and long-aging.

Dry and fresh white wine very popular in Italy. Light and mineral notes.

White wine from Veneto, known for its freshness and fruity notes.

Sicilian Chardonnay, round and fruity thanks to the island's sunshine.

Prestigious white wine from Campania. Mineral and structured, with complex aromas.

Mediterranean white grape variety. Aromatic wine, often with floral and herbal notes.

White wine from Puglia, fresh and floral, very pleasant.

Indigenous Sicilian grape variety. Rich and fragrant biodynamic wine.

High-end Chardonnay from Friuli, barrel-aged. Rich, creamy, and vanilla-scented.

Light and fresh rosé made from Pinot Grigio, pale in color.

Sicilian rosé, more structured and fruity.

Classic Italian sparkling wine, dry and aromatic.

Slightly sweet (amabile) sparkling red wine. Very fruity and convivial.

Prosecco available by the glass or bottle. Fine bubbles and refreshing taste.

Superior quality Prosecco (DOCG). Brut (dry) and vintage, for lovers of fine bubbles.

Sweet sparkling white wine from Piedmont. Low in alcohol and very aromatic.

Another variety of Lambrusco, bright red with a violet foam. Fruity and wine-like.

Prestigious French Champagne. Elegant, with fine and persistent bubbles.

Veneto red wine served by the glass.

Chardonnay and Garganega blend white wine served by the glass.

Veneto rosé wine served by the glass.

Sweet Italian almond liqueur.

Lemon liqueur from southern Italy, served chilled.

Herbal Italian bitter, very digestive and minty.

Popular bitter Italian liqueur, sweet and floral.

Anise liqueur, often served with coffee beans.

French grape marc eau-de-vie, aged in oak barrels.

Italian grape marc eau-de-vie. Powerful and aromatic.

The quintessential Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream.

Jellied vanilla cream dessert, served with coulis.

Sweet and tart pie with lemon cream.

Simple and delicious dessert: a melting vanilla ice cream drowned in a hot espresso.

Ice cream cup with vanilla topped with sour cherries in syrup (Amarena).

Italian frozen dessert, half-mousse half-ice cream texture, here with nougat and almonds.