Innovizza

A refreshing classic Cuban cocktail. Made with white rum, sugar, lime juice, sparkling water, and mint. Sweet, tangy, and minty taste, served with plenty of ice.

A sparkling variation of the Mojito where sparkling water is replaced by prosecco. Richer and more festive with the same mint and lime flavors.

Brazil's national cocktail. Made with cachaça (sugarcane spirit), sugar, and crushed lime. Strong, sweet, and tangy.

A bitter and bittersweet aperitif. Mix of Campari, vermouth, and sparkling water (or gin here). Herbaceous and complex flavor, served on ice.

A popular vibrant orange Venetian aperitif. Mix of Prosecco, Aperol, and sparkling water. Slightly bitter, sparkling, and refreshing.

A sparkling variation of the Spritz using Italian lemon liqueur. Very lemony, sweet, and sparkling flavor.

Also called Hugo Spritz. Made with St-Germain elderflower liqueur. Floral, delicate, and less bitter than the original version.

A classic Venetian cocktail. Mix of peach puree and Prosecco. Sweet, fruity, and elegant.

A long drink based on Cognac. Lengthened with ginger ale (or ginger beer) and lime. Fresh and spicy.

A simple and popular highball. Rum, cola, and lime juice. Sweet, caffeinated, and refreshing.

A fruity vodka-based cocktail. Flavored with raspberry and lime. Sweet and tangy.

A fruity mocktail inspired by the Tequila Sunrise but without alcohol. Apricot and grenadine base for a gradient effect. Sweet and sugary.

The non-alcoholic version of the Mojito. Lime, mint, sugar, and sparkling water. Very refreshing and perfect anytime.

Typical anise liqueur from Marseille. Drunk diluted with fresh water (5 to 7 parts water to 1 part pastis). Strong licorice and anise flavor.

Spirit distilled from grains. Varieties offered are Scotch Single Malts. Caol Ila is peaty and smoky, Glenkinchie is light and floral.

The world's most famous sparkling wine, originating from France. Dry, with fine bubbles and notes of brioche and fruit.

A variation of Kir Royal using Italian Prosecco instead of Champagne, mixed with crème de cassis. Sparkling and fruity.

Italian Vermouth. Red is sweet, herbaceous, and slightly bitter; white is drier and more floral. Served on ice as an aperitif.

Classic Italian pale lager. Light, golden with moderate bitterness. Pairs perfectly with pizzas.

Organic craft beer from the Loire region. Available in several styles: White (light, citrus), Blonde (balanced), or Amber (malty, caramel).

Traditional Italian lemon liqueur from the south of Italy. Very sweet, served chilled after the meal to aid digestion.

Italian pomace brandy. Strong and dry taste, fermented grape aromas. Traditional digestif.

Sweet Italian liqueur with almonds (or apricot kernels). Rich marzipan and bitter almond flavor.

Barrel-aged rum. Complex flavors of vanilla, spices, wood, and dried fruits. To be savored slowly.

French mint liqueur, recognizable by its bright green color. Very minty and sweet taste, served chilled.

Wine brandy from the Cognac region, aged at least 4 years (VSOP). Elegant, with notes of wood, vanilla, and fruit.

Strong black coffee brewed under pressure. Espresso is intense and rich in aromas.

An espresso with a small drop of milk or milk foam, giving it a hazelnut color.

Two shots of espresso in a single cup. For those who need a boost.

Espresso with hot milk and lots of milk foam (cappuccino) or just hot milk (crème).

Infused hot drink. Tea (black, green) or herbal tea (caffeine-free).

Tea served with a cloud of milk.

Artisanal quality fruit juices. Choice of fruity and natural flavors.

Organic sweetened sparkling drink. Available in classic or fruity flavors.

Sicilian citrus lemonade. Intense flavors of pomegranate or blood orange.

Still natural mineral water from the French Alps.

Still natural mineral water from Corsica. Fine bubbles and pleasant taste.

Flavorful vegetable juice, often served seasoned with celery salt.

French refreshing drink made of lemonade mixed with syrup (mint or grenadine).

Simple drink: flavored syrup diluted in fresh still water.

House wine served by the glass or carafe.

Special wine selected by the establishment for the current month.

A varied assortment of grilled and marinated Italian-style vegetables, served with fresh buffalo mozzarella.

A sharing board composed of Italian charcuterie and cheeses.

The grand complete assortment combining marinated vegetables, charcuterie, and cheeses.

Toasted bread slices rubbed with garlic and topped with fresh ricotta, avocado, and tomatoes. A crunchy and fresh starter.

The house's signature salad. Rich and complete with charcuterie, cheese, vegetables, and fruits on a bed of lettuce.

Nordic salad with smoked salmon and avocado. Fresh and light.

Mediterranean-style fresh salad with feta and crunchy vegetables, served in an original way in spiced bread.

A simple and flavorful classic of Italian cuisine. Long pasta coated in a garlic tomato sauce.

Pasta served with a rich sauce of minced meat and slow-cooked tomato.

The true Italian recipe without cream. Creamy sauce made from eggs, pecorino cheese, guanciale (pork jowl), and black pepper.

Short pasta with basil pesto, served with a ball of creamy burrata and intense sun-dried tomatoes.

Portion adapted for children with a choice of simple sauce.

Creamy risotto slowly cooked with porcini mushrooms and smoked scamorza cheese. Rich and woody.

Creamy risotto enhanced with thin slices of savory Parma ham.

A creamy vegetarian risotto with tender artichoke hearts and fresh burrata added at the end.

Folded pizza like a turnover. Filled with ham, egg, and cheese inside.

Classic pizza generously topped with ham, mushrooms, and artichokes.

Slightly spicy pizza with chorizo slices.

Simple pizza loved by children, ham and cheese.

Inspired by the Alsatian tarte flambée. Cream base with bacon and onions.

Cheese pizza, creamy and rich in flavor.

Pizza with strong Neapolitan flavors, savory and fragrant with anchovies and capers.

The most traditional Italian pizza. Simple and effective.

High-end version of the Margherita with creamy buffalo mozzarella.

Flavorful pizza with a pesto base and Corsican charcuterie (coppa).

Pizza with fresh toppings added after cooking for a hot/cold contrast.

Vegetarian pizza centered on artichoke, with a creamy base.

Gourmet pizza with earthy and smoky flavors (truffle, duck).

Fresh pizza with quality buffalo mozzarella.

Original pizza topped with small stuffed pasta (ravioli) from the Dauphiné region.

Variation of the ravioli pizza with a truffle mushroom sauce.

Creative sweet and savory pizza with honey and pistachios on a pesto base.

Classic goat cheese-honey pizza enhanced by the crunch of almonds.

A complex pizza balancing strong (gorgonzola), salty (ham), and sweet (honey).

Pizza shaped like a star (folded edges). Surprising mix of yogurt, blue cheese, and fruit (pear).

Greek/Middle Eastern inspired pizza with feta, vine leaves, and basterma (spiced dried meat).

Generous vegetarian pizza with sun-kissed vegetables.

Classic tuna pizza, enhanced by red onions and capers.

Inspired by the Greek dish. Pizza with garlic puree base, minced meat, and eggplant.

Classic Italian desserts. Tiramisu is a coffee and mascarpone cake; Panna Cotta is a set cooked cream, often served with a fruit coulis.

Frozen dessert composed of crispy meringue, ice cream, and whipped cream.

Moist cake soaked in a syrup with alcohol (rum), served with whipped cream.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Vanilla cream dessert with a thin layer of crunchy caramelized sugar on top.

Pot of high-quality artisanal ice cream or sorbet.

Light digestive dessert made of lemon sorbet drizzled with vodka.

A coffee or tea served with an assortment of mini desserts.

Dessert pizza with chocolate-hazelnut spread flavor.

Dessert pizza with the flavor of cinnamon biscuit (speculoos).

Dessert pizza rolled with mascarpone cream and crunchy pralines.

Umbrian red wine. Smooth and fruity with notes of sweet spices.

Abruzzo red. Ruby color, cherry and violet aroma. Dry and tannic.

Tuscan wine based on Sangiovese. Intense ruby color, fruity nose, austere and warm palate.

Puglia wine. Deep, intense and complex aroma, warm and harmonious taste.

Organic Sicilian red wine. Ruby color, notes of raspberries and spices.

Veneto wine. Intense and elegant aroma, dry and persistent taste.

Piedmont wine. Purple ruby color, spicy and fruity scents, smooth and full flavor.

The great Tuscan classic. Complex aroma with floral notes (iris, violet).

Powerful Sardinian wine. Red color with violet reflections, notes of marasca cherry and blackberry.

Intense red wine with aromas of black fruits and spices. Smooth and lingering finish.

Rich wine from Puglia. Nose of macerated red fruits and blackberry jam.

Italian sparkling red wine. Lively and persistent mousse, fresh and pleasant palate.

Light rosé from the Lake Garda region. Fruity (redcurrant) and fresh.

Pale Rosé (

Organic Provence Rosé. Pale color, notes of flowers and citrus, fresh palate.

Dry white from the Rome region. Straw-yellow color, delicate scent of wildflowers.

Aromatic white from southern Italy. Notes of apple and peach.

High-quality Italian sparkling wine. Elegant and harmonious, with fruity and floral notes.