Marcello

Fresh salad made with tomatoes, creamy buffalo mozzarella, and mixed greens. A light and flavorful Italian classic, simply dressed.

Variation of the Caprese salad enriched with bresaola (dried beef) for added flavor. Fresh and protein-rich, ideal for a balanced lunch.

Gourmet salad combining the sweetness of buffalo mozzarella with the saltiness of Parma ham. Served with juicy cherry tomatoes on a bed of mixed greens.

Tasting platter including various Italian cured meats, mozzarella, and tomatoes. Perfect for sharing or discovering different flavors as a starter.

Vegetarian salad highlighting vegetables marinated in olive oil. Served with fresh mozzarella and cherry tomatoes for a touch of freshness.

Large composed salad with tuna, peppers, and mozzarella. A complete dish, rich in textures and Mediterranean flavors.

Salad focused on artichokes prepared Roman-style, accompanied by shavings of aged parmesan. Delicate and slightly nutty flavor.

Thin slices of dried beef (bresaola) served with mozzarella and tomatoes. An elegant cold dish, tender and flavorful, enhanced by fresh basil.

Classic pasta prepared simply with garlic, olive oil, and chili. A spicy and aromatic dish that highlights the quality of the pasta.

Pasta served with a rich minced meat and stewed tomato sauce. A comforting and flavorful classic.

Pasta with simple tomato sauce flavored with fresh basil. A light and vegetarian option that celebrates basic Italian flavors.

Pasta coated in a spicy tomato sauce with garlic and chili. Ideal for those who like dishes with character and spice.

Creamy pasta flavored with truffle. A rich and sophisticated dish with a distinctive and luxurious earthy aroma.

Pasta served with a sauce based on eggs, cheese, bacon, and black pepper. Rich, creamy, and smooth.

Pasta with a creamy mascarpone sauce with olives. A sweet and savory, very creamy combination.

Pasta coated in a rich sauce blending four types of melted cheeses. Very gourmet and perfect for cheese lovers.

Layers of pasta interspersed with meat sauce, béchamel, and oven-baked cheese. A hearty and melting dish.

Lasagna prepared with seasonal vegetables and tomato sauce instead of meat. Gratinéed with cheese for a gourmet result.

Folded pizza, filled with ham, mozzarella, and egg. Crispy on the outside and melting on the inside.

Pizza topped with spicy salami, provolone (Italian cheese), and egg. Rich in savory and spicy flavors.

Very simple pizza without cheese, topped with tomato, garlic, and olives. Intense tomato and herb flavor, ideal for a light option.

Neapolitan-style pizza with savory seafood flavors from anchovies and capers. A classic for lovers of strong tastes.

Simple pizza topped with salami, offering a spicy and savory touch on a melted cheese base.

Classic ham and cheese pizza. Mild and universally loved, with generous toppings.

Tuna and red onion pizza. The onion adds crunch and a slight sweetness that balances the tuna flavor.

'Four Seasons' pizza divided into sections with different toppings: ham, artichokes, mushrooms, and olives. Offers a variety of tastes in one pizza.

Pizza garnished after baking with fresh Parma ham, arugula, and parmesan shavings. Fresh and sophisticated.

Mushroom and cheese pizza. Earthy and flavorful, enhanced by the taste of parmesan.

The most classic pizza, simply topped with tomato sauce and mozzarella. Simple and delicious.

Rich pizza topped with melting eggplant and a blend of strong cheeses like gorgonzola and parmesan.

The 'Queen' of classic pizzas: ham, mushrooms, and olives. A safe and balanced choice.

The house's signature pizza, likely served without tomato sauce (white) or lightly, with bresaola and fresh arugula.

Pizza with four Italian cheeses. Intense, creamy, and very cheesy with the bite of gorgonzola.

Italian flatbread baked in the oven, simply seasoned with olive oil, salt, and herbs. Crispy and soft, perfect for sharing or as a side.

Selection of three aged cheeses. Usually served with bread.

Creamy and smooth mascarpone dessert, enhanced with crushed cinnamon speculoos biscuits.

Jellied, silky, and vanilla-flavored Italian cream dessert, topped with a tangy red fruit coulis.

Chocolate cake with a molten, flowing center. Rich in cocoa and served warm.

The quintessential Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa powder.

One scoop of premium artisanal ice cream (gold medal winner).

Two scoops of premium artisanal ice cream.

Large bottle of Italian sparkling water.

Bottle of still mineral water.

Classic cola soda.

Sparkling Italian lemonade, sweet and lemony.

Italian lemon soda, tangy and refreshing.

Italian mandarin sparkling soda.

Sparkling lemon and ginger drink.

Italian blood orange soda.

Supplement of flavored syrup or glass of water with syrup.

Italian sparkling water.

Orange soda with pulp.

Flavored iced tea.

Apple juice.

Orange juice.

Pineapple juice.

Tomato juice.

Classic Italian pale lager. Light and refreshing.

Pastis, typically French anise-flavored liqueur. Drunk diluted with fresh water.

Italian vermouth, wine flavored with herbs. Available in red (sweet) or white (dry or sweet) versions.

Venetian cocktail made with Prosecco and sparkling water, mixed with Aperol (orange, sweet-bitter) or Campari (red, more bitter).

Mix of beer and Picon (bitter orange liqueur). A popular aperitif in northern France.

Italian white sparkling wine. Fresh and bubbly.

Cocktail made with cassis cream and sparkling wine or champagne.

White wine cocktail mixed with peach cream.

Classic French cocktail of white wine and cassis cream.

Premium Italian espresso.

Espresso topped with hot milk foam.

Large coffee with hot milk.

Hot infusion. Choice between detox blend or Earl Grey teas.

Table wine served by the glass or carafe.

Bottle of Italian sparkling wine.

Italian sparkling red wine, often served chilled.

Very sweet Italian lemon liqueur, served chilled after a meal.

Italian grape marc eau-de-vie, strong and digestive.

Rum infused with fruits and spices. Sweet and fragrant.