Ristorante Pulcinella

A classic and refreshing Italian aperitif. Composed of Prosecco, Aperol, and a splash of sparkling water. Sweet-bitter flavor with orange notes.

Variation of the Spritz using Campari instead of Aperol. Offers a more intense red color and a more pronounced bitterness. Served with ice.

Sparkling and lemony cocktail originating from southern Italy. Mix of sweet lemon liqueur, Prosecco, and sparkling water. Very fresh and digestive.

Floral and elegant Spritz based on St-Germain elderflower liqueur. Sweet and fragrant flavors, mixed with the sparkle of Prosecco.

Delicate cocktail with rosy nuances. Combines rose liqueur and Lillet rosé with Prosecco for a floral and slightly sweet drink.

Aromatic cocktail featuring Italian bergamot. Fresh, with citrus and floral notes, lengthened with Prosecco.

Iconic Italian cocktail, strong and bitter. Balanced mix of gin, red vermouth, and Campari. Served on ice, often with an orange twist.

The ancestor of the Negroni, lighter as it contains no gin. Base of Campari and vermouth, lengthened with sparkling water. Bitter and thirst-quenching.

Simple and powerful cocktail combining whiskey and almond liqueur (Amaretto). Sweet-smoky flavor, to be sipped slowly.

Light and sparkling drink. Mix of sweet white vermouth and Prosecco, enhanced with a touch of lemon. Very approachable and refreshing.

Rosy-hued cocktail, blending the strength of gin with floral rose notes, lengthened with bubbles.

Timeless classic based on rum, cola, and lime. Sweet, tangy, and energizing.

Simple cocktail named after the unifier of Italy. Mix of bitter Campari and sweet orange juice. A fruity and slightly bitter aperitif.

Selection of seasonal vegetables grilled, marinated, or prepared according to market availability. A healthy and vegetarian choice.

Assortment of various Italian cured meats, such as salami, prosciutto, and coppa. Usually served with bread.

Thin slices of air-dried beef (Bresaola) served raw. Accompanied by peppery arugula and parmesan shavings. Light and flavorful.

Classic Italian salad in the colors of the flag. Composed of fresh tomatoes, creamy buffalo mozzarella, and basil or arugula.

Unmissable Italian duo. Aged Parma ham paired with the milky sweetness of buffalo mozzarella.

Platter of Parma ham, tender marinated artichoke hearts, and parmesan cheese shavings.

Fresh salad highlighting marinated sardine fillets (often in vinegar or lemon). Iodine and tangy flavor.

Marinated white anchovy fillets served as a salad. Tender texture and delicate taste, less salty than canned anchovies.

Sweet and savory combination of sheep's cheese (peppered Pecorino) and honey, served on a bed of arugula. A perfect balance of flavors.

Fresh Italian stretched-curd cheese with a creamy center. Served here with rich accompaniments like Parma ham and vegetables.

Large platter of assorted Italian specialties. Generally includes grilled vegetables, various cured meats, and fresh mozzarella.

Selection of cured meats (salami, ham) and aged Italian cheeses. Ideal for sharing with a glass of wine.

Hearty vegetarian option combining grilled Mediterranean vegetables (peppers, eggplant, zucchini) and Italian cheeses.

Fresh mussels sautéed in a pan, usually with garlic, olive oil, white wine, and herbs.

Long flat pasta served with a generous mix of seafood: mussels, clams, shrimp, and calamari. Flavorful sauce with cooking juices.

Also called 'Linguine alle Vongole'. Pasta served with fresh clams, garlic, olive oil, and parsley. Simple and delicious.

Wide pasta ribbons accompanied by juicy prawns and zucchini. A delicate and flavorful land-and-sea combination.

Spectacular black pasta dish colored with squid ink. Served with pieces of squid. Deep and iodized marine flavor.

Luxurious revisit of the Roman classic. Creamy sauce with Pecorino cheese and black pepper, enriched with fragrant truffle cream.

The traditional Roman recipe. Pasta coated in an emulsion of raw eggs and cheese, topped with crispy, peppery guanciale (pork jowl). No cream.

Pasta with bottarga (cured and salted mullet roe), often called the 'caviar of the Mediterranean'. Intense and salty flavor, with garlic and olive oil.

Flat egg pasta served with a rich meat ragù sauce, slow-cooked with tomato and aromatics.

Gourmet dish with an original pistachio pesto, topped with a whole or chopped creamy burrata. Rich texture and nutty flavor.

Wide pasta served with a rustic and forest-like sauce: pieces of Italian sausage, porcini mushroom cream, and smoked Provola cheese.

A spicy classic. Short tubular pasta in a tomato sauce with garlic and red chili. Simple and bold.

Traditional recipe from Rome. Savory tomato sauce cooked with guanciale (or bacon), onions, and a hint of chili.

Pasta accompanied by tender pieces of veal and a creamy wild mushroom sauce.

Stuffed pasta served with a creamy porcini mushroom sauce and garnished with salty Parma ham.

Soft potato gnocchi in a rich truffle sauce, accompanied by air-dried beef (Bresaola).

Thin slice of pan-fried veal. Served with a sauce of your choice (fresh lemon, sweet Marsala wine, or balsamic vinegar) and a side dish.

Luxury dish made with long pasta and fresh Breton lobster. The sauce is usually made from the shells for an intense flavor.

Creamy rice cooked with fresh green asparagus, smoked ham (Speck), and melting Provola cheese.

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

Traditional Tuscan dry almond biscuit, served here with caramelized almonds and whipped cream.

Silky dessert with cooked and gelled cream, topped with a fruity strawberry coulis. Soft and melting texture.

Coffee served with an assortment of miniature versions of homemade desserts (Tiramisu, Panna Cotta, etc.).

Moist cake soaked in rum syrup, typical of Naples. Served with whipped cream and an extra shot of rum.

Generous cup of fresh strawberries generously topped with homemade whipped cream.