Il Grigio - restaurant italien Pigalle

An Italian flatbread baked in the oven, served here with buffalo mozzarella and fresh vegetables. The texture is both soft and crispy. Ideal for sharing at the start of a meal.

A classic and fresh Italian salad made of tomatoes, buffalo mozzarella, and basil. Simply dressed with olive oil. A light and summery starter.

An assortment of grilled Mediterranean vegetables served on a bed of salad. Smoky and sweet flavors of cooked vegetables. Eaten cold or warm.

A fresh Italian cheese made from mozzarella with a creamy center. Served with cured meats and crunchy accompaniments. To be enjoyed by mixing the creamy cheese with the other ingredients.

Thin slices of aged Italian raw ham, served with dry cheese. Salty and flavorful with a melting texture. Classically served with bread or grissini.

A rich salad of marinated and grilled vegetables with goat cheese. Blend of tender and crunchy textures. A complete and plant-based dish.

Salad featuring bresaola, a lean air-dried beef charcuterie. Accompanied by preserved vegetables. Flavorful and slightly salty.

A varied tasting platter including cured meats, cheeses, and vegetables. Offers a palette of traditional Italian flavors. Designed to be picked at with bread.

A large varied tasting platter including cured meats, cheeses, and vegetables, portioned for two. Offers a palette of traditional Italian flavors. Designed to be shared.

The quintessential Neapolitan pizza with tomato sauce, cheese, and fresh herbs. Simple and balanced. A crispy base with a melting topping.

Spicy pizza with salty seafood flavors thanks to anchovies and capers. Pronounced and intense taste. For lovers of strong Mediterranean flavors.

Spicy pizza topped with spicy sausage (chorizo). Offers a good spiciness balanced by the cheese. Rich and flavorful.

Also known as Regina, it's a classic pizza with ham and mushrooms. Mild and crowd-pleasing. Appreciated by everyone.

Pizza topped with a variety of grilled and fresh sun-kissed vegetables. Colorful and rich in fiber. A lighter and fresher option.

Tuna pizza with a touch of lemon for freshness. Flavorful and substantial. The fish adds a unique texture to the topping.

Pizza topped with Italian raw ham and fresh arugula added after cooking. Contrast between the hot pizza and the fresh salad. Elegant and flavorful.

Pizza topped with a mix of various seafood (mussels, shrimp, calamari). Iodine flavors. Varied texture depending on the seafood.

High-protein pizza with minced meat and an egg. Very nutritious and filling. Pronounced beef flavor.

Pizza for meat lovers with various Italian cured meats. Salty and fatty just right. Varied texture thanks to the different meats.

Pizza divided into sections or topped with a mix of ingredients representing the seasons. Offers a variety of tastes in one pizza (vegetables, meat, olives).

Pizza folded in half like a turnover before baking. The filling stays juicy and hot inside. A surprise when cut.

Sweet and savory pizza topped with ham and pineapple chunks. Combination of fruity and salty flavors. Controversial but appreciated for its originality.

Rustic and very hearty pizza with potatoes and bacon. Inspired by mountain dishes. Very filling.

Similar to Parma pizza but with bresaola (air-dried beef) instead of ham. Less fatty and very tasty. Served with fresh arugula.

Pizza topped with meat sauce (bolognese) and vegetables. Rich and meaty. Melting texture thanks to double cheese.

Spicy pizza topped with merguez sausage. Oriental and spicy flavors. The egg adds creaminess.

Chicken and mushroom pizza. Mild flavor and tender texture. A popular alternative to cured meats.

Fresh pizza with whole cherry tomatoes and quality buffalo mozzarella. Simple but using premium ingredients. Light and fragrant.

Stuffed pasta served with a creamy four-cheese sauce. Topped with walnuts for crunch. A rich and comforting dish.

Pasta stuffed with wild mushrooms, coated in a fragrant truffle sauce. Intense and earthy forest floor taste. Elegant and flavorful.

A great Italian classic: pasta stuffed with fresh cheese and green vegetables. Simple creamy sauce not to mask the filling. Mild and light.

Pasta stuffed with meat, served with a cream sauce. Flavorful and nourishing. Generally pleases children and adults.

Short tubular pasta served with a spicy tomato sauce. A Roman classic that has a kick. Simple but flavorful.

Spiral-shaped pasta mixed with a variety of fresh vegetables. A colorful and healthy dish. Light sauce to enhance the vegetables.

Long, flat pasta served with a rich meat and tomato sauce. A family-friendly and filling dish. Sprinkle with parmesan for extra flavor.

Long pasta with a green sauce made of basil, garlic, pine nuts, and cheese. Very fragrant and herbaceous. A specialty from Genoa.

Sicilian pasta with fried eggplant and fresh cheese (ricotta). Blend of melting textures. Sweet tomato sauce.

Pasta with a flavorful tomato sauce enriched with bacon and onions. Smoky and salty taste. A rustic Italian classic.

Pasta served with a creamy sauce of eggs, cream, and bacon. Rich and peppery. A very indulgent dish.

Pasta with chicken pieces and mushrooms in a creamy white sauce. Mild and comforting. Tender texture.

Pasta coated with a smoked salmon and cream sauce. Salty and smoky taste characteristic of the fish. Rich and creamy.

Long pasta with a luxurious truffle and mushroom sauce. Powerful and earthy aroma. A refined dish.

Pasta with various seafood (shellfish and crustaceans). Light sauce with garlic and parsley (often based on oil or white wine). Fresh sea flavors.

Classic Italian with whole clams. Light sauce based on white wine and garlic. Very fragrant and delicate.

Pasta served with large prawns (gambas) and fresh tomatoes. Colorful and flavorful dish. The prawns provide a meaty texture.

Cooked salmon fillet, served with a creamy mushroom sauce and a side of pasta. A complete fish and starch dish.

Eggplant gratin with tomato sauce and cheese. Melting and rich in Mediterranean flavors. A gourmet vegetarian alternative to lasagna.

Large stuffed pasta tubes (here spinach and cheese), covered with sauce and baked. Soft texture and golden surface.

Alternating layers of pasta, meat sauce, and cheese, baked. Iconic Italian dish, very hearty and comforting.

A baked pasta dish with a mix of vegetables and cheeses. Crispy on top and creamy inside.

Creamy Italian rice cooked slowly with mushrooms. Creamy texture characteristic of risotto. Earthy and mild flavor.

Risotto with small pieces of various vegetables. Lighter than a pure cheese risotto. Colorful and tasty.

Creamy risotto incorporating chicken pieces. Complete and tender dish. Rich in parmesan cheese.

Truffle-scented deluxe risotto. Intense and sophisticated aroma. Very creamy texture.

Risotto cooked with seafood broth and topped with shellfish and crustaceans. Iodine taste and rich texture. A coastal classic.

Risotto featuring large crustaceans (shrimp/langoustines). Refined and meaty. Often prepared with a fresh tomato base.

Thin breaded and fried chicken cutlet. Crispy on the outside and tender on the inside. Traditionally served with pasta.

Veal cutlet cooked in a lemon sauce. Tangy and fresh. The meat is usually very tender.

Roman specialty of veal topped with raw ham and sage (or here mozzarella), cooked in white wine. Mix of savory and herbaceous flavors. Flavorful dish.

Veal shank braised slowly with vegetables and tomatoes. The meat is very tender and falls off the bone. The marrow in the bone is a delicacy.

Italian dessert made of sweetened, jellied cream. Silky and wobbly texture. Often served with a red fruit or caramel coulis.

Airy and intense chocolate dessert. Mousse-like and light texture. A classic for cocoa lovers.

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

The most famous Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa. Rich, creamy, and energizing.

Dough filled with baked apples. Sweet, fruity, and slightly tart. Served warm or cold.

A coffee (usually espresso) served with an assortment of mini-desserts. Perfect for tasting everything without choosing. Ends the meal on a varied sweet note.