La Gioconda

Sparkling Venetian cocktail based on sparkling white wine (Prosecco), a bitter (like Aperol or Campari), and sparkling water. Served with ice cubes and an orange slice. Both sweet and slightly bitter taste.

Non-alcoholic version of the famous Italian cocktail. Refreshing mix imitating the bitterness and citrus notes of the original.

Italian fortified and herb-infused wine. Red is sweet, herbaceous, and slightly bitter; white is drier and floral. Served chilled.

Classic cocktail mixing Martini (vermouth) and gin. Dry, aromatic, and strong in alcohol.

Non-alcoholic aperitif with the aromatic and herbal notes of classic vermouth.

Sicilian fortified wine. Available flavored with eggs (creamy and rich) or almond (nutty sweetness). Often served as an aperitif or dessert.

Mix of pastis (Ricard) and mint syrup, diluted with fresh water. Aniseed taste with a sweet menthol freshness. Green in color.

Typical aniseed aperitif from the South of France. Served with a carafe of fresh water to dilute it to your taste. Licorice and herbal flavor.

Famous Marseille pastis based on star anise and licorice. Enjoyed diluted with plenty of fresh water and ice cubes.

Cocktail based on pastis (Ricard) and grenadine syrup, diluted with water. Grenadine softens the aniseed taste and gives a red color.

Classic cocktail mixing vodka and orange juice (also called screwdriver). Fruity and sweet.

Classic cocktail mixing gin and tonic water (bitter carbonated water with quinine). Refreshing, with notes of juniper and bitterness.

Traditional French aperitif made with dry white wine and fruit cream (blackcurrant, blackberry, peach, or raspberry). Sweet and fruity.

Royal variation of Kir, made with Prosecco (Italian sparkling wine) instead of white wine, and cassis cream. Sparkling and festive.

Glass of Italian sparkling white wine. Dry, light, and fruity, with fine bubbles. Very popular as an aperitif.

Bright red Italian aperitif, famous for its pronounced bitter taste and notes of herbs and orange peel. Can be served neat, with ice, or sparkling water.

Savory vegetable juice, often served with celery salt, tabasco, and lemon for seasoning.

Popular blended Scotch whisky, light and smooth. Served neat or with ice.

Premium blended Scotch whisky, known for its richness, smoothness, and fruity and honeyed notes.

Simple mix of whisky and cola soda. Smooth, sweet, and caffeinated.

American whiskey (Tennessee Whiskey) filtered through charcoal. Notes of caramel, vanilla, and toasted wood.

Popular brand of blended Scotch whisky. Balanced with a sometimes smoky touch depending on the label.

Classic Italian cocktail made with Campari, red vermouth, and sparkling water. Bitter, sweet, and refreshing.

Large bottle of water, available still (flat) or sparkling (gaseous).

Half bottle of water, available still (flat) or sparkling (gaseous).

Natural sparkling mineral water from France, very fizzy.

Perrier sparkling water flavored with mint syrup for extra freshness and sweetness.

Light blonde beer served on tap. Refreshing with moderate bitterness.

Large blonde beer (pint size) served on tap.

Bottled beer imported from Italy (often Lager type like Peroni or Moretti). Light and thirst-quenching.

Refreshing mix of blonde beer and lemonade. Less alcoholic than pure beer, sweet and fizzy taste.

Carbonated tonic water containing quinine, giving it a characteristic bitter flavor.

World-famous cola soda, smooth and fizzy.

French orange soda with orange pulp. Shake lightly before drinking to mix the pulp.

Sweet, colorless carbonated drink flavored with lemon. Similar to Sprite or 7Up but often more traditional in France.

Sweetened iced tea, usually flavored with peach.

Fruit juice of your choice. Refreshing and naturally sweet.

Fruit syrup (red fruits for grenadine, mint for mint) diluted in fresh water. A simple and very popular drink in France.

Drink made of lemonade mixed with syrup (usually mint, grenadine, or strawberry). Sparkling and sweet.

Light cocktail based on beer, lemonade, and grenadine syrup. Pink color, sweet and slightly bitter taste.

Large assortment of cold Italian specialties: grilled vegetables, cheeses, anchovies, and cured meats. Ideal for discovering various flavors or sharing.

Thin slices of dried beef, lean and tender, served with peppery arugula and parmesan.

Simple and fresh salad with the colors of Italy: tomato slices, creamy buffalo mozzarella, often seasoned with olive oil and basil.

Selection of Italian cured meats, including aged raw ham, dried pork neck (coppa), and salami.

Italian cured meat made from salted, dried, and spiced pork neck. Tender texture and savory taste.

Prestigious Italian raw ham, aged for nearly two years. Delicate, slightly salty, and melt-in-your-mouth flavor.

Very thin slices of marinated dried beef (usually lemon and olive oil), topped with Italian cheese and salad.

Creamy fresh Italian cheese with a melting center, served whole. Creamy texture that pairs perfectly with salad and tomatoes.

Rings of squid coated in batter and fried until golden and crispy. Usually served with lemon.

Shrimp (langoustines or large shrimp) breaded and fried. Crispy on the outside, tender on the inside.

Fried seafood mix (shrimp and calamari). A classic from Italian coastal areas.

Neapolitan specialty consisting of fried pizza dough, served with fine cured meats and fresh cheese.

Portion of potatoes cut into sticks and fried. Golden and salted.

Simple green salad (lettuce), dressed with vinaigrette.

Simple and fresh salad with crisp vegetables. Light and healthy.

Large meal salad rich in Italian ingredients (ham, mozzarella, artichoke) with a gourmet touch (egg, mayonnaise).

Classic salad combining the freshness of vegetables with the richness of cured ham and mozzarella.

Fresh salad with flaked tuna and fresh Italian cheese.

Sophisticated spring salad with smoked salmon and aged parmesan.

Buffalo milk mozzarella. Creamier and more flavorful than cow's milk mozzarella.

Italian blue cheese with veining. Strong, pungent taste and creamy texture.

Italian sheep's milk cheese, hard-textured with a salty and pronounced flavor.

French soft-ripened cheese with a bloomy rind. Rich taste and melting texture.

Goat cheese, typically fresh or lightly aged, with a characteristic goat flavor.

Hard, granular Italian cheese with a fruity and pungent (umami) flavor.

Selection of three cheeses from those offered, served with bread.

Pizza dough base baked without tomato sauce or cheese, simply seasoned with herbs and oil. Crispy and flavorful.

Very simple traditional Neapolitan pizza, topped only with tomato sauce, garlic, and herbs. No cheese.

The most famous pizza: tomato base topped with melted mozzarella. The colors of Italy.

Pizza with intense Mediterranean flavors, salty and fragrant thanks to anchovies and capers.

Classic pizza with salty anchovies and vinegary capers on a tomato-mozzarella base.

Pizza topped with tuna and red onions, a popular flavor combination in Italy.

The "Queen" of classic pizzas in France: cooked ham and button mushrooms on a tomato-mozzarella base.

For lovers of blue cheese: adds the strength of gorgonzola to the classic base.

Pizza divided into four sections or mixed, representing the seasons with various ingredients (artichokes, ham, mushrooms).

Rich pizza topped with spicy sausages (merguez) and an egg baked on the pizza.

Seafood pizza. Guaranteed marine flavors with a mix of shellfish and mollusks.

White base pizza (cream) instead of tomato, topped with smoked salmon. Mild and creamy.

Very generously topped pizza with a variety of vegetables and cold cuts.

Rich and melting blend of four cheeses with different characters.

Improved Margherita with raw Parma ham added after cooking or lightly heated. Savory and salty.

Folded pizza like a turnover, trapping the filling and aromas inside. Melting center.

Land and sea mix (tuna and vegetables) on a pizza.

Rich and rustic pizza with smoked bacon and an egg.

"Diabolical" pizza because it's spicy, thanks to the spicy salami (pepperoni or ventricina type).

Elegant pizza topped with dried beef (bresaola) and fresh arugula.

Inspired by eggplant gratin, with melting vegetables and lots of cheese.

Sophisticated truffle-flavored pizza with fresh ingredients.

Gourmet white truffle pizza. Intense forest aroma and creamy texture.

Very spicy pizza thanks to 'Nduja, a spreadable and spicy pork sausage from Calabria.

Wide ribbon pasta served with a simple, basil-flavored tomato sauce. A timeless classic.

Short tube pasta coated in a rich and creamy four-cheese sauce.

Wide ribbon pasta served with a creamy smoked salmon sauce.

Sicilian specialty. Pasta with fried eggplant, tomato, and salted ricotta (here mozzarella).

Wide pasta served with the famous meat and tomato ragu sauce.

Pasta with tomato sauce flavored with garlic and chili.

"Arrabbiata" means "angry" in Italian, referring to the chili pepper that heats the palate. Spicy tomato sauce.

Large stuffed pasta with mushrooms, served with a creamy forest mushroom sauce.

Pasta with green pesto, a sauce based on basil, garlic, pine nuts, parmesan, and olive oil.

Classic Roman. Savory tomato sauce with bacon (guanciale or pancetta) and onions.

French version of carbonara, with cream for extra richness, bacon, and egg.

Small pasta stuffed with meat, served in a rich white ham sauce.

Pasta stuffed with artichokes, accompanied by a sautéed vegetable topping.

Alternating layers of pasta, bolognese sauce, and béchamel, baked until gratinated.

Pasta with a rich tomato sauce and topped with vegetables and bacon.

Small pasta purses filled with blue cheese, served with a creamy sauce of the same cheese.

Large pasta tubes stuffed with a ricotta-spinach mixture, topped with sauce and gratinated in the oven.

Seafood pasta (mussels, shrimp, calamari). Light marine flavor, without heavy tomato sauce.

Tuna pasta, simple and flavored with herbs.

Gourmet ravioli stuffed with creamy fresh cheese (stracchino), served with a luxurious truffle sauce.

Pasta stuffed with fish, served with a light fresh tomato sauce.

Milanese slow-cooked dish. Veal shank cooked slowly until very tender, served with its rich sauce.

Veal escalope topped with a creamy, lemony sauce.

Simply grilled veal, without rich sauce. Light and natural.

Flattened veal escalope, breaded in breadcrumbs and fried. Crispy and golden.

Veal cooked with Marsala wine sauce (sweet Sicilian wine), slightly sweet and rich.

Veal escalope with cream and mushrooms ("Normandy" or "Parisian" style).

Rich dish layering breaded veal, eggplant, and melted cheese, all topped with sauce.

Classic Roman: veal escalope topped with cured ham and sage, cooked in white wine. Literally "jumps in the mouth".

Veal served with a rich and fragrant truffle sauce.

Tender and lean beef cut, simply grilled.

Beef fillet topped with a rich blue cheese sauce.

Brasserie classic: beef fillet served with a creamy and spicy pepper sauce.

Simple mix of fresh cut fruits, without heavy syrup.

An espresso coffee served with several small sweet pastries. Ideal for tasting everything.

Italian dessert with coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

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

"Grandmother's cake". Traditional Italian tart with lemon pastry cream and pine nuts.

Fruit tart served warm. Crispy crust and fruity filling.

Flambéed version (usually with calvados or rum) of the hot fruit tart.

Rich chocolate cake with a molten center, served with crème anglaise.

Large fruity ice cream sundae with several sorbets and fresh fruits.

Classic ice cream dessert: chocolate ice cream, hot chocolate sauce, and whipped cream.

Iced coffee dessert: coffee ice cream drizzled with hot espresso and topped with whipped cream.

Vanilla ice cream sundae topped with hot chocolate sauce and whipped cream.

Exotic ice cream sundae with coconut.

Digestive and refreshing sundae: lemon sorbet with vodka (also called Colonel).

Classic dessert combining pear, vanilla ice cream, and hot chocolate.

Alcoholic ice cream sundae with coffee and rum flavors.

Fruity dessert with peach, vanilla ice cream, and red fruit coulis.

Gourmet dessert: banana cut in half surrounding three scoops of ice cream, all topped with chocolate.

Playful ice cream sundae, often decorated to look like a face or character.

Choux pastry filled with ice cream, served with a generous hot chocolate sauce.

Sundae for caramel lovers: ice cream and caramel coulis.

One scoop of ice cream or sorbet of your choice from the available flavors.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Three scoops of ice cream or sorbet of your choice from the available flavors.

Espresso coffee (small and strong) or decaffeinated coffee. The classic after-meal drink.

Espresso coffee topped with a hot and creamy milk foam.

Infusion of tea leaves. Classic varieties available.

Caffeine-free herbal tea, soothing and digestive.

Selection of Italian digestive liqueurs: Limoncello (lemon), Amaretto (almond), Grappa (grape marc brandy), or Sambuca (anise).

Neutral spirit of Slavic origin. Served chilled as a digestif.

Renowned French grape brandy, aged in oak barrels. Rich and complex aromas.

Hot cocktail made with coffee, Irish whiskey, and sugar, topped with a layer of fresh cream.