Luna Rossa

Italian prosciutto from the Parma region, aged and dried. Delicate, slightly salty flavor and melting texture. Enjoyed as is in thin slices.

Platter of Parma ham served with seasonal fruits (figs, melon) and mozzarella. A fresh and tasty sweet and savory combination.

Italian charcuterie made from salted and dried pork loin. Strong flavor and marbled texture. Served in thin slices.

Traditional Italian sausage from Bologna, large and pink, studded with fat cubes. Smooth texture and mild taste.

Salted, peppered, and dried Italian pork belly. Rich and fatty flavor, typically served in thin slices.

Air-dried beef, lean and tender, served with parmesan and lemon. Delicate taste and silky texture.

Thin slices of marinated raw beef, topped with parmesan shavings. Fresh and light dish, seasoned with olive oil.

Complete assortment including various Italian cured meats and marinated vegetables (antipasti). Ideal for tasting everything.

Large platter of assorted Italian cured meats. Perfect for sharing to discover different flavors.

Italian-style baked eggplant with tomato sauce and melted cheeses. Rich, melting, and flavorful dish.

Toasted bread topped with garlic, tomatoes, basil, and melted mozzarella. Crispy and delicious.

Simple toasted bread with fresh tomatoes, garlic, and basil. A light and fragrant starter.

Toasts of hot goat cheese, often served on a bed of salad. The cheese is melted and golden.

Italian skewer, usually made of grilled meat, cheese, and vegetables. Tasty and often served with a sauce.

Mussels cooked in a white wine, shallot, and parsley broth. Served with crispy fries.

Pan-seared clams, often with garlic, oil, and white wine. Iode and delicate flavor.

Small buffalo mozzarella balls, very creamy and rich in flavor. Served fresh, often with a drizzle of oil.

Classic Italian salad revisited here with olives, capers, and anchovies in addition to tomato and mozzarella. Fresh and summery.

Peppery arugula salad, served with parmesan and a lemon vinaigrette. Simple and light.

Platter of various marinated vegetables and cold Italian specialties. A varied and colorful starter.

Cold seafood salad with octopus and potatoes. Seasoned with garlic and olive oil.

Green salad with chicken, croutons, parmesan, and creamy Caesar dressing. A hearty classic.

Wood-fired pizza dough, without topping or lightly seasoned. Often served as a side dish.

Pizza topped with goat cheese. Wood-fired for a crispy crust.

Simple pizza flavored with garlic. Intense flavor and crispy crust.

Meat-free pizza topped with various vegetables and mozzarella. Fresh and colorful.

The classic pizza par excellence with tomato sauce, mozzarella, and basil. Simple and authentic.

Pizza topped with ham, mushrooms, and cheese. A classic and popular combination.

Pizza divided into sections or mixing various ingredients like ham, artichokes, and mushrooms.

Folded pizza, stuffed with ham, egg, and cheese. Golden and puffed up in the oven.

Savory and spicy pizza with anchovies and capers. Intense Mediterranean flavors.

Special house pizza with asparagus, ham, and eggs. Complete and original.

Spicy pizza with merguez sausage and peppers, topped with an egg. Rich in flavor.

Tuna and artichoke pizza with olives. A flavorful seafood option.

White cream pizza with smoked salmon. Rich and creamy.

Rustic pizza with cream, potatoes, and bacon. Very hearty and comforting.

Refined pizza with scallops and mushrooms on a cream base. Delicate and fragrant.

Sweet and savory pizza with goat cheese and honey. Sweet and creamy.

Pizza topped with dried beef (Grisons meat). Delicate and lean flavor.

Cream pizza with Parma ham and mushrooms. Indulgent and flavorful.

Pizza for cheese lovers, combining four melting and powerful varieties.

White pizza topped with fresh arugula and parmesan after baking. Fresh and peppery.

Spicy pizza with slices of spicy chorizo. Simple and tasty.

Long pasta served with clams and tomato sauce. A classic seafood dish.

Spaghetti sautéed with garlic, olive oil, and chili pepper. Spicy and tasty.

Spaghetti with various seafood (mussels, shrimp, calamari). Rich in marine flavors.

Wide pasta combining garden vegetables and seafood. A balanced land-sea mix.

Pasta with creamy bacon sauce and egg yolk. Rich and comforting.

Very large egg pasta served with a mushroom and Parma ham sauce.

Wide pasta with a rich sauce of foie gras, mushrooms, and bacon. Decadent and festive.

Fine egg pasta served with langoustines (scampi). Delicate and refined.

Wide pasta with a creamy salmon sauce. Mild and creamy.

Long pasta with clams, garlic, and parsley. A great Italian classic, light and fragrant.

Wide pasta served with a mortadella sauce. Tasty and original.

Ribbon pasta with a forest mushroom and bacon sauce. Woody and rich.

Large pasta tubes with a spicy tomato sauce and bacon. A Roman classic.

Short pasta gratinated with a four-cheese sauce. Very creamy.

Beveled tube pasta with spicy tomato sauce and anchovies. Spicy and marine.

Layers of pasta, minced meat, tomato sauce, and béchamel, baked in the oven. A hearty family dish.

Twisted pasta served with a truffle-flavored sauce. Elegant and aromatic.

Small baked potato balls with tomato sauce and mozzarella. Melting and delicious.

Gnocchi served in a creamy truffle cream sauce. Rich and fragrant.

Linguine served with tender octopus in sauce. Pronounced marine flavor.

Bicolored pasta (yellow and green) flambéed and prepared in a parmesan wheel. Spectacular and very creamy.

Chef's pasta suggestion of the day. Ask for details.

Creamy rice cooked with a mix of mushrooms (earth) and seafood (sea). Rich and varied.

Risotto with artichokes and scallops. A refined dish with delicate flavors.

Creamy risotto highlighting scallops. Creamy texture.

Pan-seared scallops or prepared according to the chef's recipe. Tender and fine flesh.

Fried calamari rings in homemade batter. Crispy on the outside, tender on the inside.

Fried calamari rings. Indulgent and crispy.

Assortment of fried seafood and fish in the Italian style. Ideal for fried food lovers.

Neapolitan-style calamari, often with tomato sauce, olives, and capers.

Selection of fresh fish of the day according to the market.

Portion of crispy fried potatoes.

Simple green salad, ideal as a side dish.

Extra sauce of your choice to accompany your dish.

Portion of goat cheese.

Creamy and pungent Italian blue cheese.

French soft-ripened cheese with a bloomy rind.

Assortment of different cheeses for a varied tasting.

Thin fruit tart baked in a pizza oven. Crispy and caramelized.

Tart filled with fresh seasonal fruits on pastry cream.

Upside-down caramelized fruit tart. Served warm, melting, and sweet.

Coffee tiramisu, mascarpone, and ladyfingers. Creamy and fragrant.

Whole roasted pear, drizzled with hot chocolate sauce and served with a scoop of ice cream.

Egg custard topped with liquid caramel. Sweet and fresh.

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

Mixture of fresh fruits cut into pieces. Light and vitamin-rich.

Jellied Italian dessert, served with red fruit or caramel coulis. Smooth texture.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar.

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

Poached pear served with vanilla ice cream and hot chocolate sauce.

Lemon sorbet coupe with vodka. Digestif and refreshing.

Banana cut in half with three scoops of ice cream, chocolate sauce, and whipped cream.

Vanilla ice cream served with Amaretto (almond) liqueur and sometimes cherries.

Chocolate lava cake. Intense and warm.

Light and airy dark chocolate mousse.

Small cake soaked in syrup (usually rum or limoncello). Moist and sweet.

Ice cream coupe with various flavors and fresh fruits.

Colorful and fruity ice cream coupe, a house specialty.

Coffee or chocolate ice cream served in a large glass with whipped cream.

Vanilla ice cream with a meringue center coated in hazelnuts, served with hot chocolate.

Assortment of ice creams according to available flavors.

Two scoops of ice cream of your choice.

One scoop of ice cream of your choice.

Addition of whipped cream.

Traditional French aperitif based on white wine and cassis or blackberry cream.

Festive version of Kir prepared with Champagne.

Bright red Italian bitter, served dry or with soda.

Italian vermouth, available in white (sweet) or red (more full-bodied).

Sweet and rich Sicilian fortified wine.

Sweet and alcoholic Portuguese fortified wine.

Sweet wine with fruity and floral aromas.

Typical anise-flavored aperitif from the South of France, served diluted with water.

William pear eau-de-vie. Strong and very fragrant.

Standard blended Scotch whisky.

Selection of high-end American and Scotch whiskies.

Dry and fruity Italian sparkling wine.

Glass of sparkling French Champagne.

House signature cocktail.

Refreshing cocktail based on gin, lemon juice, and sparkling water.

Another name for Spritz, based on white wine, bitter, and sparkling water.

Classic Italian cocktail based on Campari, red vermouth, and soda.

Mixture of non-alcoholic fruit juices, sweet and fruity.

Non-alcoholic cocktail for children or those with a sweet tooth.

Probably a Mojito (rum, mint, lime).

Popular Venetian cocktail based on Prosecco and Aperol or Campari. Orange and sparkling.

Still mineral water.

Large bottle of still mineral water.

Italian sparkling mineral water.

Large bottle of sparkling water.

Small bottle of very fizzy natural sparkling water.

Popular sodas.

Fruity sodas or iced tea.

Classic French blonde beer.

International pale lager beer.

Tequila-flavored beer, sweet and sparkling.

Light and refreshing Italian blonde beer (Nastro Azzurro type).

Bottled fruit juices.

Classic espresso or decaffeinated coffee.

Espresso coffee topped with creamy milk foam.

Hot drink based on infused tea or herbs.

Hot cocktail based on coffee, whiskey, sugar, and cream.