Le Patio

A half portion of the garden salad. Ideal for a light appetite or starter. · Mix of fresh and crisp leaves. · To be enjoyed simply with a vinaigrette.

Mixed salad of fresh mesclun greens. A simple and refreshing vegetarian starter. · Crispy and light texture. · Perfect to accompany a main course or start the meal.

Marinated anchovy fillets, usually in vinegar or oil. Iodized and tangy flavor. · Tender and melting texture. · Often eaten with toast as an appetizer.

Strips of grilled peppers marinated in olive oil and herbs. Sweet and fragrant. · Melting and juicy texture. · Delicious on toast or as a side dish.

Thin slices of Italian cured ham. Salty and delicate flavor, typical of aged cured meats. · Very fine and silky texture. · To be enjoyed as is or with mozzarella.

Artichoke hearts preserved in an oil and spice marinade. Slightly tangy and vegetal taste. · Tender to the taste. · A classic of Italian antipasti.

Classic Caprese salad with fresh tomatoes and buffalo milk mozzarella. Bufala is creamier than classic mozzarella. · Freshness of tomatoes and creaminess of cheese. · Seasoned with olive oil and basil.

Slices of grilled and marinated eggplants. Rich and slightly smoky flavor. · Soft texture, soaked in olive oil. · Excellent on crostini.

Very thinly sliced tomatoes, served with mozzarella and basil. An elegant presentation of tomato-mozzarella salad. · Fresh and light on the palate. · To be enjoyed as a summer starter.

Large mixed salad with chicken, ham, and vegetables. A complete and protein-rich dish. · Mix of crunchy and tender textures. · Sufficient for a light meal.

Small burrata (pasta filata cheese with a creamy center) served with tomatoes and pesto. · The center is runny and rich with cream. · Pesto adds a herbaceous and garlicky note.

Niçoise-style salad with tuna, egg, and green vegetables. Fresh and balanced. · Varied texture with the crunch of beans and the tenderness of tuna. · A healthy and nourishing dish.

A generous platter combining Italian cured meats and fresh cheeses on a bed of salad. · Rich and indulgent. · Ideal for sharing or for big appetites.

Cheese salad with warm goat cheese toast and provolone. The hot-cold contrast is key. · Pronounced cheesy flavors. · For cheese lovers.

Assortment of marinated vegetables and mozzarella. Allows tasting different specialties. · Palette of Mediterranean flavors. · Perfect for sharing at the start of a meal.

Signature salad with two types of salmon (smoked and marinated) and artichokes. · Marine freshness and delicate dill flavor. · A refined starter.

Whole burrata cheese served with spicy toppings: anchovies and sundried tomatoes. · The creaminess of the cheese balances the saltiness of the anchovies. · Served on peppery arugula.

Toasted bread slices rubbed with garlic or topped. Crispy and fragrant. · Ideal for snacking while waiting for the main courses. · Pronounced garlic flavor.

The classic Margherita version with fior di latte mozzarella. Simple and authentic. · Thin and crispy pizza dough. · Fresh basil adds a final aromatic note.

Cooked ham pizza, a classic loved by all. · Generous and flavorful topping. · Sweet and comforting taste.

Pizza with Paris mushrooms. 'Boscaiola' refers to the forest. · Earthy mushroom flavor combined with melted cheese.

Pizza enhanced with a parsley-garlic mix. Note: traditional Marinara often has no cheese, but here it contains mozzarella. · Very fragrant thanks to the garlic.

Pizza topped with onions and an egg, often served runny in the center. · The onions add a sweet note that contrasts with the tomato sauce.

Pizza with intense and salty flavors: anchovies, capers, and olives. Neapolitan style. · Powerful and iodized taste. · For lovers of strong flavors.

The classic 'Queen' (Regina): ham and mushrooms. · Balanced and juicy thanks to the mushrooms. · A safe and popular choice.

Pizza simply garnished with fresh arugula after baking. · Arugula adds a peppery and fresh touch to the hot pizza.

Vegetarian pizza, likely folded like a calzone or open-faced, rich in sun-ripened vegetables. · Melting grilled vegetable topping.

Pizza with marinated peppers (Peperoni means peppers in Italian, not spicy salami). · Sweetness of peppers and aroma of oregano.

Pizza with marinated eggplants. Reminiscent of Parmigiana. · Eggplant becomes tender when cooked.

Spicy chorizo pizza with an egg. · The spiciness of chorizo enhances the whole dish. · Rich and flavorful.

Sicilian pizza with intense flavors: sundried tomatoes, capers, olives. · Beware of olive pits. · A concentrate of the Mediterranean.

Folded pizza, trapping steam and aromas. · The inside remains very soft and warm. · Classic ham and egg topping.

Garden pizza with multiple vegetables: mushrooms, artichokes, peppers. · Colorful and varied in textures. · An indulgent vegetarian option.

Pizza for meat lovers, with ham and minced meat. · Very nutritious and protein-rich.

Four-cheese pizza: a mix of mild (mozzarella), strong (gorgonzola), salty (grana), and flavorful (goat cheese). · Creamy and very flavorful. · An essential.

Very generously topped pizza, 'complete' style with a spicy touch of chorizo. · Rich mix of ingredients.

The house specialty. Similar to a Capricciosa. · Abundant and varied topping. · A sure bet from the restaurant.

Tuna and egg pizza. 'Ciclope' (Cyclops) perhaps refers to the egg in the center. · Marine flavor of tuna combined with the creaminess of the egg.

Pizza with smoked salmon and crème fraîche. A classic Nordic combination on a pizza. · Rich and creamy. · Salmon is usually added after cooking to avoid overcooking.

Pizza topped with aged Parma ham. The ham is often added at the end to preserve its delicate flavor. · Salty and savory. · Simple but with quality ingredients.

Luxury pizza with medallions of buffalo mozzarella. · Very fresh with lots of arugula and basil. · The quality of the cheese is highlighted.

Pizza with noble seafood: prawns and scallops. · Refined and iodized. · A festive pizza.

Special cake for birthdays, available by order. · Perfect for celebrating an event at the restaurant.