Restaurant Italien Pizzeria Paris 13e Le Delfino

Thinly sliced roasted beef served cold. The meat is tender with a classic roasted meat flavor. Enjoyed as a light starter.

Thin slices of marinated raw salmon. Melting texture and fresh, delicate taste. Usually served with lemon and olive oil.

Thin slices of raw beef. The texture is very tender and the taste is enhanced by the seasoning. A classic Italian starter.

Green salad topped with warm goat cheese on toast. The contrast between the melting goat cheese and the crunchy salad is delicious. A French bistro classic.

Slices of fresh melon served plain. Sweet, juicy, and very refreshing. Perfect to start a meal in the summer.

Half melon served with Port wine poured in the center. The sweet taste of the fruit blends with the richness of the fortified wine. To be eaten with a spoon.

Classic combination of sweet melon and thin slices of salty cured ham. A perfect sweet and savory balance. Highly appreciated as a starter.

Mixed salad of various seasonal raw vegetables. Crunchy, light, and refreshing. A healthy option to start the meal.

Assortment of cured meats and salamis. Salty and rich flavors. Ideal for sharing with bread and pickles.

Gratin of eggplant with tomato sauce and cheese. Melting, rich, and flavorful. A comforting dish of Italian origin.

Fresh avocado served with vinaigrette sauce. Creamy and tangy. A simple and light starter.

Italian charcuterie made from salted and dried pork loin. Firm texture and pronounced flavor. Enjoyed in thin slices.

Hard-boiled eggs served with mayonnaise. Simple, creamy, and satisfying. A bistro starter essential.

Aged Italian cured ham. Mild, salty flavor and melting texture. Enjoyed as is, often with bread.

Rustic pork terrine. Coarse texture and spicy meaty flavor. To be generously spread on country bread.

Mixed salad with tuna, eggs, green beans, olives, and tomatoes. Fresh, complete, and flavorful. A typical dish from the south of France.

Mix of salad leaves and seasonal vegetables. Fresh and light. Pairs well with main courses or as a light starter.

Slices of tomato and buffalo mozzarella. Juicy freshness of the tomato and milky creaminess of the cheese. Seasoned with olive oil and basil.

Classic pizza with tomato sauce and mozzarella. Simple, flavorful with a crispy crust. The benchmark of Italian pizzas.

Pizza topped with ham and artichoke hearts. Mild flavor and slightly earthy artichoke. A balanced combination.

Folded pizza like a calzone, filled with ham and egg. The inside remains hot and juicy. A different experience from flat pizza.

Simple pizza with onions. The sweet taste of cooked onions pairs well with the cheese. A flavorful vegetarian option.

Pizza with Italian blue cheese Gorgonzola. Strong, creamy, and pungent flavor. For lovers of characterful cheeses.

Rich pizza combining cow's and goat's milk cheeses with mushrooms. Complex taste and melting texture. Savory and forest-like.

Pizza with intense seafood flavors thanks to anchovies and capers. Very salty and fragrant. A classic from southern Italy.

Generous pizza topped with various vegetables and an egg. Rich in tastes and textures. A complete meal on a pizza base.

Spicy pizza with merguez sausages. Spicy and smoky flavors. Ideal for those who like meat.

The 'Queen' pizza, a classic with ham and mushrooms. Mild and universally liked flavor. Appreciated by all.

Salmon pizza with a touch of fresh cream. Rich, creamy, and oceanic. A more indulgent variation.

Rustic pizza with anchovies and garlic. Strong Mediterranean flavor. Simple but very fragrant.

Pizza with various seafood. Iodic flavors of the ocean on a tomato base. For seafood lovers.

Pizza with flaked tuna, enhanced by capers and garlic. Marine and salty flavor. A classic and effective combination.

Four-cheese pizza. Very rich, melting, and creamy with varied tastes of strong and mild cheeses. Indulgent par excellence.

Pizza featuring Parma ham. The delicate saltiness of the ham contrasts with the tomato base. Simple and refined.

Fresh pizza topped with peppery arugula and Parma ham after cooking. Hot-cold contrast and crunchy texture.

Long flat pasta served with a creamy sauce with bacon and egg. Rich, creamy, and very comforting.

Tagliatelle served with a beef ragù sauce. Flavorful and generous. A classic of Italian cuisine.

Pasta with a light tomato sauce with aromatic vegetables. Simple, healthy, and fragrant. Suitable for vegetarians.

Tagliatelle in a creamy sauce with smoked salmon. Rich and smoky flavor. Very indulgent.

Small potato dough balls baked with blue cheese. Melting, gratinated, and very cheesy.

Pasta with various sun-kissed vegetables in tomato sauce. Colorful, fresh, and rich in vegetable flavor.

Short tubular pasta coated in a very rich four-cheese sauce. Creamy and intense. For hearty appetites.

Penne served with a spicy tomato sauce. Piquant and stimulating. A dish with character.

Portion of pasta adapted for children, simply seasoned with butter and ham. Mild and easy to eat.

Layers of pasta interspersed with meat sauce and béchamel, baked in the oven. Rich, melting, and generous.

Classic spaghetti served with a rich minced meat sauce. The most popular pasta dish, flavorful and filling.

Spaghetti coated in a creamy sauce with bacon. Salty, rich, and creamy. To be eaten hot.

Spaghetti with various seafood (mussels, squid, shrimp) in tomato sauce. Iodic and aromatic flavors.

Spaghetti with a slow-cooked tomato and vegetable sauce. Authentic and simple tomato and herb taste.

Meat-filled pasta served in a creamy sauce. Rich combination of flavorful filling and mild sauce.

Stuffed pasta served with an intense blue cheese sauce. Very rich in taste and texture.

Veal escalopes topped with ham and melted cheese. Tender and flavorful with a classic Italian taste (Saltimbocca).

Veal served with ham and topped with meat sauce. Meaty and generous dish.

Veal escalope topped with a creamy mushroom sauce. Tender and creamy. A classic of French cuisine.

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

Grilled sirloin steak served with a blue cheese sauce. Pronounced meat flavor combined with the strength of the cheese.

Steak cooked in a tomato sauce with oregano and garlic. Flavorful, tender, and aromatic.

Simply pan-seared beef steak. Highlights the natural flavor of the meat. Juicy and tender.

Veal shank slowly braised with vegetables and wine. The meat is very tender and the sauce is gelatinous and rich.

Very tender piece of beef served with a cream and mushroom sauce. Refined and melt-in-your-mouth.

Tender beef fillet accompanied by a spicy pepper sauce. A brasserie classic, rich in flavors.

The most tender cut of beef, simply pan-seared. Exceptionally melt-in-your-mouth texture. Served plain or with its juices.

Large shrimp sautéed with garlic, herbs, and tomatoes. Fragrant, juicy, and sunny.

Fried squid rings in a light batter. Crispy and golden, served with lemon. Ideal for sharing.

Fried shrimp in batter. The shrimp meat remains juicy under the crispy coating.

Mixed fried seafood (squid, shrimp, mussels). A generous and varied dish for lovers of fried seafood.

Thick piece of cod loin. White flaky flesh, delicate taste, and healthy cooking.

Pan-fried eggs. The white is cooked and the yolk remains runny. Simple and effective.

Omelette filled with various vegetables. Fluffy and flavorful. A light vegetarian dish.

Fried potato sticks. Crispy, golden, and salty. The universal side dish.

Soft cheese with a bloomy rind. Rich taste and creamy texture. Usually served with bread.

Goat's milk cheese. Typical flavor, slightly acidic and fresh.

Italian blue cheese with marbling. Creamy texture and distinctive pungent taste.

Hard cheese with characteristic holes. Mild, fruity taste and firm texture.

Ice cream cup with classic flavors. Creamy and refreshing sweetness at the end of the meal.

Ice cream cup with intense coffee or rum-raisin flavors. Rich and aromatic.

Fruit sorbets. Dairy-free, very fruity, and refreshing.

Lemon sorbet with vodka. A digestive, fresh, and alcoholic dessert.

Coconut ice cream served in its natural shell. Exotic, creamy, and fragrant.

Banana cut in half served with three scoops of ice cream, chocolate sauce, and whipped cream. A classic and indulgent American dessert.

Large glass of coffee or chocolate ice cream topped with sauce and whipped cream. A very rich iced drink.

Vanilla ice cream served with amarena cherries and their syrup. Sweet and fruity.

Frozen dessert with rum-raisin and grape marc. Alcoholic and creamy.

Ice cream cup with prunes in Armagnac. Rich flavors of candied fruit and alcohol.

Egg custard topped with liquid caramel. Smooth texture and delicate sweet taste.

Airy dark chocolate dessert. Rich, light in texture, and strong in cocoa.

Vanilla ice cream ball coated in praline or chocolate. Melting center and crunchy exterior.

Cake or tart of the day according to the chef's inspiration. A sweet surprise.

Classic dessert made of peaches in syrup, vanilla ice cream, and raspberry coulis. Fresh and fruity.

Poached pears served with vanilla ice cream and hot chocolate. The hot-cold mix is delicious.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce. An indulgent and decadent dessert.

Sweet pie filled with cooked apple slices. Crispy crust and melting fruit.

Italian coffee and mascarpone dessert. Creamy, sweet with a hint of bitter cocoa.

Jellied vanilla custard dessert, often served with a red fruit coulis. Silky texture and milky taste.