Madrissio

Classic Italian bittersweet cocktail based on Campari, sweet vermouth, and soda water. Refreshing and herbaceous flavor. Served chilled, often with an orange slice.

Traditional French aperitif made with white wine and fruit cream. Sweet and fruity. Ideal to start the meal.

Elegant version of Kir made with Champagne instead of white wine. Sparkling, festive, and slightly sweetened by crème de cassis.

World-renowned French sparkling wine. Dry, crisp taste and fine bubbles. Symbol of celebration and refinement.

Famous brand of Italian vermouth. Wine flavored with herbs and spices, available in sweet, dry, or rosé varieties. Served on ice.

Powerful cocktail mixing gin and dry vermouth. Distinct botanical and dry taste. A timeless classic.

Refreshing long drink based on gin and tonic water. Bitter and citrusy flavor. Served with plenty of ice.

Sweet and rich Portuguese fortified wine. Aromas of red fruits, nuts, or caramel depending on the type. Ideal as an aperitif.

Sicilian fortified wine. Rich, sweet, and complex flavor. The almond version has a nutty taste, the egg version is creamy (Cremovo).

Bright red Italian liqueur famous for its bitterness. Notes of herbs, spices, and fruits. Stimulates the appetite.

Anise liqueur typical of the South of France. Pronounced taste of licorice and anise. Best enjoyed diluted with fresh water.

Distilled spirit made from grains. Woody and malty taste. Served neat ("dry") or on the rocks.

Premium blended Scotch whisky. Smooth, rich, and fruity flavor with notes of honey. A refined tasting experience.

Tennessee American whiskey. Characterized by its charcoal filtering which gives it a smooth, smoky taste and notes of vanilla.

Johnnie Walker's most famous whisky. A versatile blended Scotch with spicy and smoky notes.

12-year aged version of Johnnie Walker. More complex and deeper than Red Label, with notes of dark fruit and vanilla.

Clear and neutral spirit distilled from grains or potatoes. Pure and strong taste. Best enjoyed chilled.

Simple and popular cocktail (Screwdriver). Mix of vodka and orange juice. Fruity and refreshing.

Bartender's special creation or non-alcoholic fruit juice blend. Ask your server for today's composition.

A very trendy Italian aperitif. Mix of Prosecco, Aperol, and sparkling water. Bright orange color, bittersweet and sparkling taste.

Fresh and simple composed salad. Crunchy and light, perfect to start the meal without feeling heavy.

Classic Italian dish in the colors of the flag. Slices of fresh tomatoes and creamy buffalo mozzarella. Seasoned with olive oil and basil.

Hearty goat cheese salad with warm, honey-roasted goat cheese. A sweet and savory mix on a bed of greens.

Rich salad combining the freshness of Caprese with aged Parma ham. Flavorful and substantial.

Hearty version of Caesar salad with crispy breaded chicken and potatoes. Served with its typical creamy dressing.

Very generous regional salad, Southwest style. Rich in meats with duck and bacon, topped with a runny egg.

Classic and fresh combination of tender shrimp and creamy avocado. Often served with a cocktail or lemon sauce.

Refined seafood salad. Mix of smoked salmon and crayfish with the sweetness of avocado.

Highlights burrata, an Italian cheese with a creamy center. Served with sweet cherry tomatoes and fresh basil.

Assortment of grilled or marinated Mediterranean vegetables (peppers, eggplants, zucchini). Flavorful and colorful.

Parma ham tasting (Prosciutto di Parma). Thin slices of cured, salted, and melting raw ham.

Assorted platter of fresh seafood. May include shrimp, mussels, calamari, or other marine delicacies depending on availability.

Very thin slices of marinated raw beef. Garnished with fresh mushrooms, parmesan shavings, and peppery arugula.

Fresh melon served simply. Juicy, sweet, and very refreshing.

Half melon served with Port wine poured in the center. The sweet wine pairs perfectly with the fruit's flesh.

The classic Italian combination par excellence. The saltiness of the raw ham contrasts deliciously with the sweetness of the melon.

Long pasta with a simple and classic tomato sauce. Sweet and tangy flavor.

Soft potato dumplings. Served in a creamy Italian blue cheese sauce.

Short tube pasta with a spicy tomato sauce. Flavored with garlic and chili.

Tube pasta with a green sauce made with basil, pine nuts, garlic, and parmesan. Very aromatic.

Wide ribbon pasta served with a rich minced meat and tomato sauce. A comforting dish.

Ribbon pasta with a creamy sauce of eggs, cheese, and bacon. Rich and flavorful.

Ribbon pasta with salmon pieces in a creamy sauce. Delicate and smooth.

Special recipe rich in flavor. Creamy sauce with blue cheese and cream, enhanced with salty Parma ham.

Ribbon pasta served with tender scallops. A refined seafood dish.

Long, flat pasta with clams. Light sauce based on white wine and garlic. Highly appreciated iodized flavor.

Seafood pasta (mussels, shrimp, calamari). Rich in marine flavors.

Gratinated signature dish. Pasta with a topping sauce, vegetables, and plenty of melted cheese.

Layers of pasta, minced meat with tomato, béchamel, and cheese, baked in the oven. Melting and very filling.

Stuffed pasta served with a creamy four-cheese sauce. Very rich and creamy.

Spectacular experience. Pasta is mixed and flambéed directly inside a large wheel of Parmesan cheese.

Creamy Italian rice cooked with tender scallops and green asparagus. Refined and delicate.

Flavorful risotto enhanced with Parma ham. The saltiness of the ham balances the creaminess of the rice.

Luxurious and very fragrant dish. Creamy truffle risotto, topped with fresh, melting burrata cheese.

Risotto with intense forest flavors, cooked with a mix of wild mushrooms.

Complete meal package including starter, main course, and dessert of your choice from a selection.

Menu specially designed for children under 12 with a main course and an ice cream.

The most classic pizza. Tomato base and melting mozzarella cheese. Simple and loved by all.

A very popular pizza in France ("Queen"). Topped with cooked ham and mushrooms on a tomato-cheese base.

The "Four Seasons". Each quarter of the pizza has a different ingredient or a varied mix: ham, mushrooms, artichokes.

Pizza with savory and full-bodied flavors thanks to anchovies and capers. Intense Mediterranean taste.

Meatless pizza, generously topped with a mix of vegetables.

Pizza topped with raw Parma ham, often added after cooking to preserve its delicate flavor.

Spicy pizza topped with merguez sausage and peppers. A French pizzeria classic.

Rich and creamy pizza thanks to the addition of crème fraîche and an egg, in addition to ham.

Simple and hearty pizza with minced beef.

Inspired by eggplant gratin. Topped with melting eggplant and mushrooms.

4-cheese pizza. Powerful and melting blend of various cheeses (mild, strong, blue).

Rustic pizza with smoky flavors from the bacon. Also topped with onions and an egg.

Folded pizza like a turnover. The filling (ham, egg, cheese) is cooked inside the dough.

Smoked salmon pizza softened with crème fraîche.

House specialty. Combines classic ham with the strength of Gorgonzola blue cheese.

Slightly spicy pizza topped with chorizo. Flavorful and zesty.

Hearty pizza for meat lovers. Mix of minced beef and merguez with vegetables.

Chicken pizza. Simple and popular, topped with poultry pieces and mushrooms.

Popular sweet and savory combination. Melting goat cheese with a drizzle of honey, often served with fresh arugula after baking.

Fresh pizza highlighting peppery arugula salad and parmesan shavings.

Tuna pizza. Simple and effective marine flavor.

Gourmet truffle pizza. Intense forest aroma, creamy base without tomato.

Thin slice of breaded and fried veal. Crispy and golden on the outside, tender on the inside. Usually served with lemon.

Veal cutlet cooked in a creamy Marsala wine and mushroom sauce. Mild and slightly sweet flavor.

Variation of breaded cutlet served with sauce. Choice of: mild Marsala sauce or tangy lemon sauce.

Very indulgent dish. Breaded cutlet topped with ham, Bolognese sauce, and gratinated cheese.

Traditional Milanese dish. Veal shank slowly braised with vegetables, white wine, and broth. The meat is very tender and falls off the bone.

The most tender and lean cut of beef. Grilled to your preferred doneness for a melt-in-your-mouth texture.

Tender beef fillet topped with a creamy sauce. Choice of: peppery sauce or creamy gorgonzola cheese sauce.

Marbled and juicy cut of beef. Grilled to reveal its full flavor. Richer in taste than the fillet.

Grilled entrecôte served with a sauce of your choice (pepper or gorgonzola) to further enhance the meat's flavor.

Spectacular presentation: the meat skewer is suspended vertically. Served with an assortment of garnishes (fries, salad, beans).

Gourmet Italian burger. Juicy beef patty with melting gorgonzola cheese, parmesan, and arugula.

White fish with a fine and delicate flesh. Grilled or pan-seared, served with its garnish.

Grilled tuna, lightly cooked (like a steak). Firm, meaty texture, pronounced flavor.

Large grilled prawns. Mild flavor and firm texture. Served whole.

Prawns cooked with garlic, tomatoes, and Provençal herbs. Fragrant and flavorful.

Grilled or pan-seared salmon fillet. Tender, fatty pink flesh, rich in flavor.

Elaborate dish. Salmon is stuffed with a shrimp filling, adding extra texture and marine flavor.