Pizza Capri

Half an avocado filled with fresh pink shrimp, often topped with cocktail sauce. The texture is creamy and tender. To be enjoyed fresh as a light starter.

Goat cheese served warm and melted on toast, accompanied by green salad. The contrast between the warm, salty cheese and the fresh salad is delicious. A classic of French bistros.

Slices of fresh tomatoes seasoned with a vinaigrette. A simple, fresh, and tangy dish. Perfect to start the meal lightly.

Thin slices of smoked salmon served on toast, often with butter or lemon. Smoky flavor and melting texture. Easily eaten with fingers or cutlery.

Also called Caprese, this dish alternates slices of tomatoes and fresh mozzarella. Seasoned with olive oil and herbs. Mild, milky, and refreshing.

Hard-boiled eggs cut in half and covered with a creamy homemade mayonnaise. Rich and flavorful. An essential starter of traditional French cuisine.

Fresh salad leaves seasoned with a simple vinaigrette. Crunchy and light. Pairs well with any dish or can be eaten alone at the start of a meal.

Shrimp served in a pink cocktail sauce (mayonnaise, ketchup, cognac). Sweet and sour flavor and firm shrimp texture. Served chilled in a coupe glass.

Crumbled tuna mixed with mayonnaise, sometimes served with raw vegetables. Pronounced marine taste softened by the sauce. Rich and nourishing.

A large composed salad combining vegetables, smoked salmon, and a sweet and savory touch with fruit. Fresh and generous. A complete meal in itself.

A protein-rich composed salad with tuna, egg, and cheese. Inspired by Mediterranean flavors. Ideal for a healthy and satisfying lunch.

A seafood salad highlighting shrimp and smoked salmon. Iodic and fresh flavors. Perfect for seafood lovers.

Long pasta served with a mix of seafood (mussels, shrimp, squid) in a sauce often made with tomato or olive oil. Intense marine flavor. To be eaten by twirling the pasta around the fork.

Pasta topped with a rich sauce of minced beef and tomato. A comforting and flavorful taste. A great classic of Italian cuisine.

Tubular pasta served with a tomato sauce flavored with chili (Arrabiata style). Spicy and stimulating. Suitable for those who like dishes with character.

Short pasta mixed with a creamy blue cheese Gorgonzola sauce. Rich, smooth, and powerful in taste. Very indulgent.

Pasta served with a sauce based on crumbled tuna, often with tomato. Simple and marine flavor. A family-friendly and satisfying dish.

Layers of pasta interspersed with meat sauce, béchamel, and gratinated cheese. Melting and very nourishing. Served hot and oven-baked.

Ribbon pasta served with a sauce of eggs, cheese (parmesan/pecorino), pepper, and bacon. Creamy and salty. Note: the authentic recipe does not use cream.

Wide pasta served with pieces of fresh or smoked salmon in a cream sauce. Mild and refined. The combination of fish and cream is highly appreciated.

Pasta coated in a green sauce made with basil, garlic, pine nuts, parmesan, and olive oil. Very fragrant and vegetarian. Evokes the flavors of Genoa.

Pasta stuffed with an eggplant mixture, served with a sauce. Soft texture of the filling and delicate taste of the vegetable. A flavorful vegetarian option.

Pasta stuffed with porcini mushrooms, known for their intense woody flavor. Usually served with a cream or butter sauce. A dish with forest flavors.

Thin slice of pan-fried veal topped with a rich Gorgonzola blue cheese sauce. Tender meat and powerful sauce. Served hot with a side dish.

Veal escalope cooked with a sweet Marsala wine sauce and often mushrooms. Slightly sweet and aromatic taste. A popular Italian-American specialty.

Veal gratinéed with ham, eggplant slices, and melted cheese. Very rich and hearty dish. A combination of Mediterranean flavors.

Breaded veal cutlet fried until golden and crispy. Crispy texture outside, tender inside. Often served with a lemon wedge.

Baked dish composed of layers of eggplant, ham, and cheese, gratinated. Melting and flavorful. Similar to moussaka but without minced meat.

Veal shank slowly braised with white wine, vegetables, and herbs. The meat is very tender and falls off the bone. Traditionally served with risotto or pasta.

Thick grilled beef steak, served with a spicy crushed pepper sauce. Juicy meat enhanced by the spice. A brasserie classic.

Grilled beef steak accompanied by a creamy blue cheese sauce. The combination of red meat and strong cheese is intense. For those who like pronounced flavors.

Veal cutlet simply grilled. Pure meat flavor with grilled notes. Lighter than sauced versions.

Thick grilled beef steak, flavored with herbs de Provence or aromatics. Simple and tasty. The cooking preserves the meat's juices.

Delicate white fish fillet topped with a lemon-butter sauce. Fine flesh and refreshing tangy taste. A light and elegant dish.

Breaded and fried squid rings. Crispy on the outside, tender on the inside. Often eaten with lemon as an appetizer or main course.

Grilled salmon fillet served with a creamy sorrel sauce (a tangy herb). The acidity of the sorrel cuts through the richness of the fish. A great French classic.

Pan-seared scallops with garlic, parsley, and tomato. Mild scallop flavor enhanced by garlic. A refined dish with southern aromas.

The quintessential basic pizza with tomato sauce and melted cheese. Simple and universal. Ideal for appreciating the quality of the dough.

Pizza with a pronounced salty character thanks to anchovies and capers. Intense Mediterranean flavors. For those who like salty fish.

Pizza topped with tuna and onions. The classic tuna-onion combination works very well on a tomato base. Tasty and nourishing.

Very rich pizza topped with a mix of strong and mild cheeses (camembert, gorgonzola). Creamy and powerful. Cheese lovers' dream.

Pizza loaded with various vegetables (mushrooms, artichokes, etc.). Fresh and colorful. A meat-free option but full of flavor.

Also called Regina, it's a classic with ham and mushrooms. Balanced and appreciated by everyone. A safe bet.

Hearty pizza topped with minced meat and an egg (often runny in the center). Very filling. Perfect for big appetites.

Folded pizza in a turnover, enclosing ham-cheese-egg filling. The crust is golden and the inside remains very soft and hot. Be careful of the steam when opening it!

Pizza divided into sections with different ingredients (vegetables, ham) representing the seasons. Varied and colorful. Allows you to taste several flavors.

Spicy pizza with merguez sausages, topped with an egg. Strong and spicy flavors. A popular choice for those who like it hot.

Similar to the chef's pizza but with onions and olives in addition to merguez sausages. Spicy and aromatic taste. Inspired by North African flavors.

Pizza with rustic flavors featuring smoked bacon and an egg. Salty and indulgent. Reminiscent of an English breakfast on a pizza.

Seafood pizza (mussels, shrimp, squid) flavored with garlic. Generally no cheese or very little. Intense marine flavor.

Pizza where smoked salmon is the star, placed on a tomato-cheese base. The smoky flavor of the fish dominates. A slightly more luxurious variation.

A complete menu including a starter and a main course of your choice from a selection. Ideal for discovering several restaurant dishes at a fixed price.