Restaurant Sole Mio

A signature house aperitif, served chilled. Likely a sparkling or wine-based mix. Ideal to start the meal.

Classic Italian cocktail based on Campari, red vermouth, and sparkling water. Sweet and bitter, refreshing flavor. Served on ice with an orange slice.

Prestigious French sparkling wine. Fine notes and delicate bubbles. Perfect for celebrations or as an elegant aperitif.

Traditional blend of dry white wine and crème de cassis. Fruity and slightly sweet taste. A classic French aperitif.

Elegant variation of Kir made with champagne instead of white wine. Sparkling and fruity. Served in a flute.

Cuban cocktail based on rum, fresh mint, lime, sugar, and sparkling water. Very refreshing and aromatic. Served with crushed ice.

Bright orange Venetian cocktail based on Aperol, Prosecco, and sparkling water. Unique bitter orange and rhubarb flavor. Served with plenty of ice cubes.

Sicilian Italian fortified wine. Rich flavor, often with notes of dried fruit and caramel. To be savored slowly.

Famous Italian vermouth brand. Can be red (sweet) or white (dry or sweet). Aromatic and herbal.

Sweet and rich Portuguese fortified wine. Aromas of red fruits or nuts depending on the style. Ideal as an appetite stimulant.

Pastis from Marseille, anise liqueur. Strong taste of anise and licorice. Drunk diluted with plenty of fresh water.

Distilled spirit made from grains. Complex flavors ranging from woody to smoky. Served neat or with ice.

Superior quality whisky, often aged longer. Richer and smoother aromatic profile. To be enjoyed neat to appreciate the nuances.

Light blonde lager-style beer, typical of Italy. Refreshing and sparkling. Pairs perfectly with pizzas and pasta.

Beer brewed in France. Balanced taste between malt and hops. A classic thirst-quenching drink.

Still natural mineral water from the French Alps. Pure and neutral in taste. Ideal for hydration throughout the meal.

Italian natural sparkling mineral water. Fine bubbles and distinctive mineral taste. Aids digestion and refreshes the palate.

Fruit juice served fresh. Sweet and fruity. A classic non-alcoholic option.

American sparkling soda with iconic cola flavor. Sweet and fizzy. Served cold.

French orange and citrus pulp soda. Fruity and slightly fizzy taste. Served chilled.

Natural sparkling mineral water reinforced with gas from the spring. Very intense and invigorating bubbles. Zero sugar.

Tonic or citrus soda, known for its slight bitterness. Sparkling and thirst-quenching. Often consumed on its own or as a mixer.

Toasted bread slices rubbed with garlic and topped with various ingredients like fresh tomatoes, basil, and olive oil. Crispy and flavorful. Ideal for sharing.

Assortment of typical Italian dried meats like Parma ham, salami, and coppa. Salty and rich in flavor. Served with bread.

Selection of garden vegetables prepared Italian style: grilled then marinated in oil and herbs. Fresh, colorful, and light. Perfect to start the meal.

Breaded calamari rings fried until golden. Crispy on the outside and tender on the inside. Served with a creamy tartar sauce.

Thin slices of marinated raw beef. Generously topped with peppery arugula, parmesan shavings, and confit vegetables. A fresh and refined dish.

Classic Italian dish of very thin slices of raw beef. Seasoned with olive oil and lemon. Tender and melts in the mouth.

Thin slices of fresh raw salmon. Often served with a squeeze of lemon and dill. Silky texture and delicate taste.

Breaded and fried langoustines or large shrimp. Crispy and flavorful. Served with tartar sauce for dipping.

Snails cooked in their shells with garlic-parsley butter. Served hot and gratinated. A classic of French gastronomy.

Mussels stuffed with garlic-herb butter, then baked. Flavorful and juicy. Eaten directly from the shell.

Famous mixed salad with tender chicken, crispy croutons, and parmesan. Rich and nourishing. Dressed with a creamy sauce.

Large meal salad with Italian flavors. Combines fresh vegetables with salty notes of cured meats and cheese. Hearty and varied.

Fresh salad inspired by Rome. Combines juicy tomatoes, mild mozzarella, and fine Italian meats. A balanced and flavorful meal.

Classic Caprese salad with creamy buffalo mozzarella and fresh tomatoes. Simple but delicious. Seasoned with olive oil and basil.

Tomatoes served with burrata, fresh cheese with a melting center. Very creamy texture and milky taste. A delight for cheese lovers.

Half avocado filled with pink shrimp. Often served with cocktail sauce. Classic combination of sweetness and marine flavor.

Green salad topped with warm, melted goat cheese toasts. Pleasant hot-cold contrast. Often dressed with honey or herbs.

Spicy signature pizza with spicy merguez and an egg. Rich and flavorful. Oven-baked crust.

Gourmet pizza with fragrant truffle cream. Topped with creamy burrata and fresh arugula. A luxurious and intense taste.

Spicy pizza inspired by Calabria with chorizo. Simple and effective. Spicy flavors.

Pizza folded in half before baking, trapping the filling. Golden crust on the outside, melting ham-cheese center. Served very hot.

Pizza topped with cured beef and artichokes. Arugula adds a fresh peppery touch after cooking. Flavorful and balanced.

The most classic Italian pizza. Tomato base and melting cheese. Simple, vegetarian, and loved by all.

Pizza with intense marine flavors thanks to anchovies and capers. Salty and rich in umami. A Neapolitan classic.

Refined pizza combining the saltiness of Parma ham and the strength of gorgonzola. Arugula adds freshness. Very flavorful.

The cheese lover's dream. Rich and melting blend of four different varieties. Very indulgent and creamy.

Also called 'Reine', it's a very popular pizza with ham and mushrooms. Mild and crowd-pleasing. A safe bet.

Seasonal pizza with a variety of toppings like artichokes and ham. Offers different flavors with each bite.

Meat-free pizza topped with an assortment of seasonal vegetables. Colorful, fresh, and light. Ideal for vegetarians.

Tuna and onion pizza, enriched with an egg. Marine and rustic flavor. Hearty.

Salmon and fresh cream pizza. Mild and creamy. A popular Nordic variation.

Seafood pizza (mix of shellfish and crustaceans). Flavored with garlic and parsley. For lovers of marine flavors.

Protein-rich pizza with minced meat and an egg. Pronounced beef flavor and melting texture. Very filling.

Controversial but popular sweet and savory pizza. Combines chicken (or ham) and pineapple. Exotic taste.

Pizza combining goat cheese and honey. A classic and delicious sweet-savory balance. Melting and fragrant.

Very generously topped 'all meat' pizza with merguez and minced beef. Spiced up with peppers and onions. For big appetites.

White base (cream) pizza with potatoes and chicken. Mild and comforting. A change from the traditional tomato base.

Pizza like a tarte flambée or carbonara on pizza dough. Cream, smoked bacon, and onions. Rich and flavorful.

Pasta served with a spicy tomato sauce. Flavored with garlic and chili, with a salty touch of anchovies and capers. A dish with character.

The classic: pasta coated in a rich, slow-cooked beef tomato sauce. Hearty and family-style.

Pasta in a creamy sauce with smoked bacon and egg. Rich, smooth, and very indulgent. Peppery just right.

Pasta with simple tomato sauce flavored with fresh basil. A light recipe that highlights the quality of the tomato.

Pasta mixed with a green sauce of crushed basil, garlic, pine nuts, parmesan, and olive oil. Very aromatic and herbaceous.

Pasta with slow-cooked vegetables. A colorful dish rich in Mediterranean vegetable flavors.

Pasta with sautéed mushrooms, likely with garlic and parsley or cream. Forest and earthy flavors.

Pasta in a creamy sauce made from a blend of four melted cheeses. Very rich and comforting.

Pasta served with shrimp, usually in a light garlic, tomato, or cream sauce. Delicate marine flavors.

Pasta with various shellfish and crustaceans (mussels, calamari, shrimp). Fragrant and iodized.

Layers of pasta interspersed with sauce (meat or vegetables) and béchamel, gratinated in the oven with cheese. A rich, warm, and melting dish.

Crispy breaded veal cutlet, topped with mushroom sauce and gratinated in the oven. Rich and flavorful.

Veal shank slowly braised with white wine, vegetables, and tomatoes. The meat is very tender and falls off the bone. Served with its rich sauce.

Thin slices of sautéed veal served with a creamy lemon and cream sauce. Fresh and tangy taste.

Creamy Italian rice slowly cooked in broth and white wine, with mushrooms. Characteristic melting texture.

Roman specialty: veal cutlet topped with Parma ham and (here) cream gratin. Flavorful meat combination.

Breaded veal cutlet topped with ham and melted cheese, like an open cordon bleu. Indulgent and hearty.

Veal cutlet prepared 'hunter-style' with a creamy sauce of mushrooms and bacon. Rustic and rich flavor.

Sautéed and flambéed veal in Marsala wine, served with a creamy mushroom sauce. Sweet and slightly caramelized flavors from the wine.

The classic Milanese cutlet: thin slice of breaded and fried veal. Golden and crispy. Served simply with lemon.

Veal cooked in a spicy pizza-style tomato sauce (garlic, oregano, olives). Intense Mediterranean taste.

Duck leg slow-cooked in its own fat. Crispy skin and melting, very flavorful meat. A traditional French dish.

Calamari slowly simmered with tomatoes, garlic, and chili (Luciana style). The calamari become very tender in the red sauce.

Large shrimp grilled on a griddle or in the oven. Firm and juicy flesh with a grilled taste. Often served with garlic or lemon.

Scallops prepared according to the chef's inspiration. Fine and delicate flesh.

Salmon fillet cooked with a topping of tomatoes and Provençal herbs. Sunny and light flavors.

Simply grilled salmon steak. Crispy skin and moist flesh. Rich fish flavor.

Piece of beef with long fibers, grilled to your liking. Juicy and very flavorful meat.

Marbled beef steak (intramuscular fat) grilled. Tender and very flavorful thanks to the fat that melts during cooking.

Side dish of cooked green beans, often sautéed in butter.

Portion of plain or lightly seasoned pasta as a side dish.

Cut and fried potatoes. Crispy and golden.

Light lettuce side dish with vinaigrette.

Pan-fried potato cubes or slices, often with herbs.

Italian dessert made from cooked, gelled cream. Silky and wobbly texture. Often served with a red fruit coulis.

The quintessential Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

An espresso coffee served with an assortment of three mini-desserts. Ideal for tasting a bit of everything.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Hot/cold texture contrast.

Individual chocolate cake with a molten center. Served warm with a scoop of ice cream for contrast.

Airy and rich chocolate dessert. Light and creamy texture.

Mixture of seasonal fruits cut into pieces. Fresh, healthy, and light.

Upside-down apple pie where the fruit is caramelized in butter and sugar before the pastry is baked. Served warm.

Creamy and pungent Italian blue cheese. Intense flavor.

Fresh Italian stretched-curd cheese. Here served seasoned.

Simple and brilliant Italian dessert: hot espresso poured over vanilla ice cream. The coffee melts the ice cream to create a creamy sauce.

Choux pastry filled with vanilla ice cream and topped with chocolate sauce. An indulgent classic.

Ice cream coupe served in a banana split in half, with three flavors of ice cream, chocolate, and whipped cream.

Classic vanilla ice cream coupe, topped with hot fudge and whipped cream.

Coffee or chocolate ice cream coupe, topped with whipped cream.

Vanilla ice cream served with amarena cherries in syrup. Sweet and tangy.

Rum-soaked baba cake served with ice cream, often with macerated raisins.

Lemon sorbet with iced vodka. Very refreshing and digestive.

Very fresh mint ice cream coupe, with mint liqueur (Get 27 or similar).

Choice of two scoops of ice cream or sorbet.

Choice of three scoops of ice cream or sorbet.

Add whipped cream or almonds for extra indulgence.

Bottle of Champagne (75cl). The ultimate celebratory sparkling wine.

House table wine served by the pitcher (carafe). Simple and convivial.

Italian Montepulciano red wine served by the pitcher. Higher quality than standard house wine.

Sweet Italian liqueur with almonds (or apricot kernels). Sweet and fragrant taste.

Italian herbal liqueur, bitter and sweet (digestif). Aids digestion.

Lemon liqueur from southern Italy. Very sweet, strong, and served chilled.

Italian grape marc eau-de-vie. Strong and dry taste.

Italian anise liqueur. Often served with a coffee bean ('la mosca').

Norman apple eau-de-vie. Fruity and woody aromas.

Prestigious French grape marc eau-de-vie. Rich, complex, and elegant.

Short, strong Italian espresso.

Decaffeinated coffee.

Espresso topped with a creamy milk foam.

Hot cocktail based on coffee, Irish whisky, and fresh cream.

Infusion of tea leaves.

Herbal tea (verbena, chamomile, etc.).