Restaurant Mona Lisa

Classic French soup made with caramelized onions and broth, gratinated with melted cheese. Rich and comforting flavor, both savory and slightly sweet from the onions.

Plate composed of salted Italian cured ham and creamy burrata (fresh cheese). Served with peppery arugula and parmesan. A mix of silky textures and umami flavors.

Seared whole duck breast, served pink. Accompanied by a sweet and savory honey-orange sauce and a creamy potato gratin. Rich and flavorful.

Short tubular pasta served with chicken pieces and porcini mushrooms (wild mushrooms). Coated in a creamy sauce. Woody and comforting flavor.

Sicilian pasta dish with a tomato sauce, fried eggplant, and mozzarella. Balanced Mediterranean flavors between the acidity of the tomato and the sweetness of the eggplant.

Spiral pasta served with salmon, in a creamy sauce with zucchini puree and tomatoes. A rich and smooth dish.

Fresh pasta filled with ricotta cheese and spinach. Served with a classic tomato sauce. Tender and light.

Superior quality roasted chicken (Label Rouge), served with homemade fries and salad. Crispy skin and juicy meat.

Grilled beef steak, tender and flavorful. Served with homemade mashed potatoes and a green salad. A brasserie classic.

Typically French anise liqueur. Pronounced taste of licorice and herbs. Best enjoyed diluted with fresh water and ice.

Selection of aperitifs: Suze (gentian bitterness) or Martini (sweet or dry vermouth). To be enjoyed on ice or with a twist of lemon.

Choice between Campari (Italian red bitter) or Muscat (sweet, fruity natural wine). Campari is bitter and herbaceous, Muscat is sweet and floral.

French liqueur wine, a blend of grape must and cognac. Sweet, fruity flavor with notes of honey and spices.

Popular French cocktail made with dry white wine and cassis cream. Sweet, fruity, and refreshing.

Prestigious version of Kir, made with Champagne instead of white wine. Sparkling, elegant, and festive.

Classic bistro starter: hard-boiled eggs served with a creamy homemade mayonnaise. Simple, rich, and flavorful.

Fresh mix of creamy diced avocado and smoked salmon. Usually seasoned with lemon and herbs. Light and refreshing.

Plate of aged Spanish cured ham. Salty flavor and melt-in-your-mouth texture. Ideal for sharing.

Salmon marinated in salt, sugar, and dill, served in thin slices. Accompanied by a fresh dill cream and toasted bread. Tender texture and delicate flavor.

Fresh squid, likely fried or grilled, served with a creamy and tangy tartar sauce. Tender and oceanic.

Layers of pasta interspersed with a rich truffle and mushroom cream. Baked and gratinated. A very fragrant and creamy dish.

Twisted pasta served with a rich sauce made from four cheeses: Brie, goat cheese, gorgonzola, and parmesan. Very creamy and intensely flavored.

Spaghetti served with a creamy sauce, bacon, and cheese. A rich and peppery Italian classic.

Pasta served with a creamy truffle-scented sauce, accompanied by Italian cured meats (Parma ham or Bresaola). An indulgent dish.

Fresh filled pasta (filling varies), served with sauce. Tender texture and homemade flavor.

Generous portion of breaded and fried squid rings. Served with homemade fries, salad, and tartar sauce. Crispy and flavorful.

Complete menu for children with a main course, a side dish, a dessert, and a drink.