Les Cailloux

Italian white wine from Piedmont. Likely dry and aromatic, served by the glass.

Italian sparkling white wine. Light, fruity, and refreshing, ideal for an aperitif.

A carafe of Spritz to share. Bitter and sparkling Venetian cocktail.

Classic Italian cocktail based on sparkling wine (Prosecco), sparkling water, and bitters (Aperol or Campari). Sour-sweet and sparkling taste, served with ice cubes.

Fruity and sweet cocktail based on sweet sparkling white wine (Moscato) and passion fruit.

Cocktail based on Italian sparkling red wine (Brachetto) and raspberries. Sweet and fruity flavor.

Iconic Venetian cocktail made with white peach puree and Prosecco. Sweet, fruity, and creamy.

Variation of the Bellini using red fruits (often strawberry) mixed with Prosecco. Sparkling and sweet.

The ancestor of the Negroni, without gin. A mixture of equal parts Campari (bitter) and red vermouth. Rich, bitter, and herbaceous flavor.

Refreshing long drink combining artisanal white vermouth and tonic. Herbal notes and a slight bitterness.

A variation of the Negroni using Cynar (artichoke liqueur) for a more earthy and complex bitterness.

Italian twist on the English classic, adding Cynar for a distinctive bitter touch mixed with fruity Pimm's.

Long and spicy cocktail. Ginger and cinnamon provide warmth that contrasts with the freshness of mint and apple juice.

Grilled and rolled eggplant slices, stuffed with melting cheese and tomato. A flavorful and tender vegetarian antipasto.

Selection of typical Italian cured meats (such as prosciutto, salami, or coppa). Served as a cold starter.

Short tubular pasta served with a rich meat sauce and tomato (ragù). A comforting classic.

Thin slices of marinated raw beef. Served chilled with peppery arugula and shavings of salty Parmesan.

Piedmontese dish consisting of cold veal slices topped with a creamy tuna and caper sauce. Delicate flavor and creamy texture.

Soft almond flour cake. Served here with a rich mascarpone cream and caramel for extra indulgence.

Artisanal strawberry ice cream. Fresh, sweet, and fragrant.

Lunch menu allowing you to choose two dishes from the day's selection.

Full lunch menu including starter, main course, and dessert of the day.

Long pasta with bottarga (cured fish roe) and lemon. Intense marine flavor, salty and enhanced by chili.

Flat pasta served in a creamy sauce flavored with lemon and rosemary. An aromatic and creamy vegetarian dish.

Classic Italian dish of spaghetti and fresh clams sautéed with garlic, olive oil, and white wine. Delicate iodized flavor.

Thick fresh pasta typical of southern Italy, served with a Sicilian sardine sauce, sweet and savory thanks to raisins and pine nuts.

Large tubular pasta served with prawns and tomatoes. The burrata added at the end provides a creamy and fresh texture that contrasts with the warm sauce.

Stuffed pasta served with a simple and robust Roman sauce of Pecorino cheese (sheep's milk) and crushed black pepper.

Grilled squid, seasoned with a traditional herb and lemon sauce (salmoriglio). Served lightly with salad.

Grilled octopus tentacles, tender inside and crispy outside. Accompanied by bitter greens and an intense red pesto.

Grilled pork cutlet served with seasonal vegetables. Simple and rustic dish.

Breaded and fried veal cutlet, traditionally served with a fresh salad of tomatoes and arugula on top.