Ristorante Fellini

A three-course menu (appetizer, main course, dessert) offering a selection of the house's specialties. Ideal for discovering the restaurant's Italian-French cuisine.

Land snails served in their shells, stuffed with garlic and parsley butter. A classic French appetizer with an herbaceous and rich flavor.

A comforting soup prepared with fresh seasonal vegetables. Served with crispy toasted bread to accompany.

Oven-toasted bread slices topped with San Daniele ham and melted mozzarella. A warm and savory Italian appetizer.

A traditional assortment of Italian specialties, often including marinated vegetables, cured meats, and cheeses.

Fresh Caprese salad made with creamy buffalo mozzarella, ripe tomatoes, and peppery arugula.

Thin slices of cold veal topped with a creamy tuna, caper, and mayonnaise sauce. A typical dish from Piedmont.

High-quality Italian cured ham, aged and thinly sliced. Appreciated for its delicate and slightly sweet flavor.

Carpaccio or thin slices of smoked beef served on fresh arugula. A combination of woody and peppery flavors.

A varied selection of Italian cured meats (salami, hams) presented on a board, ideal for sharing.

Short pasta served with a slow-cooked tomato sauce, garlic, and red chili. A spicy and flavorful dish.

A simple and fragrant Italian classic, with a fresh tomato and basil sauce.

Fresh thin pasta served with fried eggplant, tomato sauce, and salted ricotta.

A mix of egg pasta (yellow) and spinach pasta (green) served with a creamy mushroom and ham sauce.

Layers of pasta, meat bolognese sauce, béchamel, and cheese, baked until golden brown.

Pasta served with a rich sauce made from eggs, pecorino or parmesan cheese, and crispy pieces of guanciale or pancetta.

Spaghetti prepared with cuttlefish ink, giving a spectacular black color and a unique marine flavor.

Pasta with fresh clams, cooked with white wine, garlic, and parsley. A light and briny dish.

Long, flat pasta served with a mix of fresh seafood (mussels, shrimp, calamari) in a light sauce.

Tender roasted chicken breast, served with creamy vegetables and melt-in-your-mouth buttery potatoes.

Duck pieces slowly cooked in their fat until tender, accompanied by parsley sautéed potatoes.

Breaded and pan-fried veal cutlet, crispy on the outside and tender on the inside. A great Milanese classic.

Pan-seared veal medallions served with a creamy and tangy lemon sauce.

Juicy grilled beef steak, accompanied by a peppery sauce and freshly prepared fries.

Grilled lamb chops, served pink or medium, accompanied by a garnish of seasonal vegetables.

Baked white fish fillet (sea bass), served with a creamy vegetable garnish and seasoned potatoes.

Assortment of grilled fresh fish, simply served with vegetables to highlight the quality of the seafood.

Large grilled red shrimp, appreciated for their firm flesh and delicate taste.

A complete vegetarian plate with marinated and grilled vegetables, fresh salad, and crispy croutons.