Gemini

A classic cocktail combining Italian Martini vermouth with the refreshing bitterness of tonic. Served chilled, it's a light and sparkling aperitif.

The iconic Venetian cocktail with a bright orange color. Mix of Prosecco, Aperol (sweet orange bitter) and sparkling water. Sweet and bitter, very refreshing flavor.

A floral variation of the Spritz using St-Germain elderflower liqueur. The taste is sweet, fruity and delicate, perfect for those who find Aperol too bitter.

A sparkling cocktail based on Prosecco and strawberry purée. Sweet, fruity and elegant, similar to a Bellini.

The quintessential Italian lager. Light, thirst-quenching with a subtle bitterness. Ideal to accompany pizza or antipasti.

Selection of classic Italian aperitifs served on ice. Martini is an aromatic vermouth, while Campari is a bright red bitter with notes of herbs and citrus.

Prestigious French sparkling wine. Notes of citrus and brioche with fine effervescence. Perfect for celebrating or starting the meal with elegance.

Italian sparkling white wine. Lighter and fruitier than champagne, with lively bubbles. Very popular as an aperitif.

Pastis from Marseille, an anise-flavored liqueur to be diluted with fresh water. Strong licorice and anise flavor, turning milky when mixed.

Classic bitter Italian cocktails. Negroni is strong (Gin, Vermouth, Campari), Americano is lighter (Soda, Vermouth, Campari). Complex and herbaceous aromatic profile.

Classic international carbonated drinks. Served chilled, with or without sugar.

Refreshing sodas. Ice Tea is a sweet iced tea, Orangina is a fizzy orange drink with pulp.

Selection of bottled fruit juices. Sweet and fruity flavors, ideal for a non-alcoholic thirst quencher.

Freshly squeezed citrus juices made to order. Rich in vitamins and very flavorful.

Large bottle of still or sparkling mineral water. Essential to accompany the meal.

A healthy green mocktail (non-alcoholic cocktail). A very refreshing vegetal and fruity mix thanks to cucumber and mint.

Non-alcoholic energizing drink with a citrus base. Honey adds sweetness and pepper an original spicy touch.

A sweet tropical mix of red and exotic fruits. A colorful and indulgent non-alcoholic drink.

Baked eggplant with tomato sauce, mozzarella and parmesan. Melting, flavorful and comforting. A classic of southern Italian cuisine.

A varied platter to share. Combines grilled or marinated vegetables, salty Italian cured ham and mild mozzarella.

Thin slices of air-dried beef (bresaola) served with peppery arugula and fresh mushrooms. A light, protein-rich dish.

Sweet roasted peppers marinated in olive oil and herbs. Tender texture and sweet-salty taste.

Very thin slices of marinated raw beef. Served chilled with spinach shoots. Tender and delicate in the mouth.

Assortment of Italian cured meats: coppa (pork neck), spicy salami, air-dried beef and Parma ham. Ideal for sharing.

Tender octopus pieces mixed with fresh vegetables, olive oil and lemon. Fresh, oceanic and light.

Selection of Italian-style prepared vegetables (grilled, roasted or marinated). A flavorful and colorful vegetarian option.

Tender artichoke hearts served with shavings of aged parmesan. Classic combination of earthy and salty flavors.

Large mixed salad with tuna, fresh vegetables and Italian condiments. A complete, fresh and balanced meal.

Italian fresh cheese made from mozzarella filled with cream. Firm outer texture and a flowing, creamy center. Very mild fresh milk flavor.

The creamy heart of burrata, mixed with truffle cream. Creamy texture and luxurious truffle flavor.

Buffalo milk mozzarella, richer and tastier than cow's milk version. Elastic and juicy texture.

Cold dish from Piedmont: thin slices of roasted veal covered with a creamy tuna sauce, capers and anchovies.

Short tubular pasta with a classic tomato sauce and fresh basil. Simple, light and fragrant.

Long flat pasta served with a saffron-flavored sauce and zucchini. A refined and aromatic dish.

Sicilian specialty. Pasta with tomato sauce with pieces of fried eggplant and grated salted ricotta.

A twist on traditional carbonara. Rich egg-based sauce (no cream!), with speck (smoked ham) and artichokes.

Pasta with a creamy ricotta sauce, broccoli and a touch of fresh mint. Vegetarian and original.

Fresh pasta with an intense tomato sauce, with pieces of melting buffalo mozzarella and basil.

Classic Italian with clams (vongole), white wine, garlic and parsley. Delicate marine flavor and light sauce.

Pasta with tender squid simmered in a tomato sauce flavored with garlic and parsley.

Wide ribbon pasta served with a rich and fragrant truffle sauce. A gourmet and luxurious dish.

Vegetarian 'forestière' style pasta with a mix of seasonal vegetables and mushrooms.

Rich and flavorful tomato sauce with speck (smoked cured ham), onions and sheep's cheese (pecorino). A great Roman classic.

Pasta with cream and mushrooms. Creamy, comforting white sauce with plenty of parmesan.

Spicy ('angry') pasta with a spicy tomato sauce and garlic. Piquant and simple.

The most classic pizza. Tomato base, melted mozzarella and basil. Simple and effective.

Classic queen pizza with cooked ham and button mushrooms on a tomato and cheese base.

White pizza (no tomato) with a cream base, topped with mushrooms and Parma ham added after cooking.

Pizza topped with cured beef (bresaola) and fresh arugula added after cooking for crunch and freshness.

Pizza with four Italian cheeses. Rich, creamy and intensely flavorful thanks to the blue gorgonzola.

Folded pizza like a turnover. The egg is cooked inside with ham and cheese, keeping the filling moist.

Spicy pizza with spicy sausage (pepperoni or spicy salami type). Flavorful and slightly piquant.

Cream-based pizza with quality tuna and red onions for a kick. A change from the usual tomato base.

Pizza with southern flavors: tuna, salty capers and small fragrant black olives. No cheese mentioned (or very little).

Pizza topped with cured beef (bresaola) and generally added after cooking.

The traditional Neapolitan pizza with anchovies. Strong salty and marine flavor, balanced by the tomato.

A premium Margherita using buffalo mozzarella (creamier) and fresh cherry tomatoes.

Rich combination of creamy buffalo mozzarella and salty Parma ham.

'Four Seasons' pizza with sections of various ingredients (artichokes, ham, mushrooms, olives).

Very generously topped and complete pizza with vegetables (peppers, onions), smoked cured meat (speck) and an egg.

Vegetarian pizza with grilled sun-kissed vegetables.

Similar to Calzone but served open. Ham, cheese and egg.

Not a classic pizza but a folded Italian flatbread, topped with fresh ingredients (cured ham, ricotta, salad).

Italian flatbread topped with grilled vegetables, fresh cheese and parmesan.

Luxurious version of Piadina with truffle and mushrooms.

A complete menu for children including a simple Italian main course (pasta or pizza), ice cream for dessert and a fruit juice.