Romantica caffe

An iconic Venetian aperitif cocktail based on Prosecco, Aperol (sweet-bitter), and sparkling water. Refreshing with orange notes. Served on ice.

A variation of the Spritz using Campari instead of Aperol. Offers a more bitter flavor and a more intense red color. Served sparkling and chilled.

A Spritz cocktail prepared with Martini Bianco. Softer and more floral than the classic version. Light and aromatic.

Venetian cocktail made with white peach puree and Prosecco. Sweet, fruity, and elegant. A classic celebratory drink.

Variation of the Bellini based on white peach puree and Prosecco. Bright red, sweet, and fruity. Ideal for an aperitif.

Classic cocktail made with Campari, sweet vermouth, and soda water. Bitter, herbaceous, and low in alcohol. Served with a slice of orange or lemon.

Powerful cocktail based on gin, sweet vermouth, and Campari. Perfect balance between bitter and sweet. Served on ice, often with an orange zest.

Fortified wine flavored with various herbs and spices. Can be dry or sweet. Enjoyed chilled, often with an olive or a twist of lemon.

A sweet Italian red wine produced from dried grapes (passerillage). Rich, concentrated, and aromatic. Often consumed as a dessert or meditation wine.

An original aperitif blending the sweetness of Muscat with the anise and herbal notes of absinthe. Complex and intriguing flavor.

Elegant French cocktail mixing crème de cassis and champagne. Sparkling, fruity, and festive.

Traditional French aperitif consisting of dry white wine and crème de cassis. Fresh and slightly sweet.

Selection of Italian wines served by the glass. Choice between red, white, or rosé according to your preferences and dishes.

Alcohol-free version of the famous Spritz. Retains the characteristic bitterness and bubbles, but without the alcohol. Refreshing for everyone.

Refreshing mix of various fruit juices. Sweet, vitamin-rich, and non-alcoholic. Perfect for quenching your thirst.

Italian sparkling white wine. Light, fruity, and crisp with fine bubbles. The ultimate Italian aperitif.

Prestigious sparkling wine from the Champagne region. Fine bubbles, lively acidity, and notes of brioche or fruit. Ideal for celebrating.

Sparkling cocktail blending Prosecco and Limoncello lemon liqueur. Very lemony, sweet, and invigorating. A touch of sunshine in a glass.

Quick lunch menu served on weekdays. Allows you to choose between an appetizer and a pasta dish, or a pasta dish and a dessert. Ideal for a complete and efficient meal.

Fresh Italian stretched-curd cheese made from buffalo milk. Creamy texture and rich, milky taste. Served simply with fresh tomatoes and quality olive oil.

High-quality Italian raw ham, aged and thinly sliced. Salty and delicate flavor, melting texture. A classic of Italian charcuterie.

Thin slices of marinated raw beef. Served here in the Venetian style with a special Monceniso sauce. Tender and flavorful.

Assortment of Italian appetizers, ideal for sharing. Usually includes marinated vegetables, cheeses, and, depending on the choice, cured meats.

Dried beef charcuterie, lean and tender, from Lombardy. Served with peppery arugula and shavings of Grana Padano cheese.

Selection of cooked and chilled vegetables, seasoned with basil sauce (pesto). Served with crispy blue cheese (gorgonzola) bread.

Simple salad of fresh arugula. Dressed with olive oil and lemon, and sprinkled with hard Italian cheese. Light and peppery.

Luxurious version of beef carpaccio, marinated with summer truffle. Intense truffle aroma that enhances the raw meat.

Fresh Italian cheese similar to mozzarella but with a creamy center. Served with seasonal vegetables. Creamy and rich.

Pasta with clams (vongole), a great coastal classic. Sauce based on garlic, olive oil, and parsley, highlighting the iodized taste of the shellfish.

Pasta served with a simple and traditional sauce of tomato and fresh basil. The essential base of Italian cuisine.

Pasta with various seafood (mussels, shrimp, squid, etc.). Prepared in a Mediterranean sauce rich in marine flavors.

Pasta dish served with a sauce of seasonal vegetables and fresh tomatoes. Healthy, colorful, and meat-free.

Pasta served with sautéed beef pieces and a rich onion sauce. A hearty and flavorful dish, reminiscent of Genoese ragout.

The famous meat sauce with minced beef and tomato, slow-cooked. Rich, meaty, and comforting.

Spicy and aromatic tomato sauce from Naples. Contains black olives, capers, and chili pepper. Intense, salty, and slightly piquant flavor.

Pasta coated with a creamy sauce of mushrooms (porcini) and quality ham. Rich, creamy, and with an earthy aroma.

Traditional Sicilian dish with fried eggplant, tomato sauce, smoked scamorza cheese, and pine nuts. A mix of Mediterranean flavors.

Sardinian specialty featuring bottarga (dried and salted mullet roe). Served simply with oil and garlic to appreciate its intense and unique marine flavor.

The house's signature dish. Linguine with cream and sage, spectacularly flambéed directly inside a wheel of Grana Padano cheese. Very creamy and rich in cheese flavor.

Pinsa (Roman ancestor of pizza) with a light and airy dough. Classic topping of tomato sauce, melted mozzarella, and basil-scented oil. Simple and effective.

Pinsa topped with grilled vegetables and a fresh, creamy burrata. The contrast between the crispy dough and the creamy cheese is delicious.

Richly topped vegetarian pinsa. Combines various grilled vegetables, onions, intense sun-dried tomatoes, and Grana Padano cheese for a complex flavor.

A type of sandwich made with pizza dough or folded pinsa. Topped with ham, peppers, fresh burrata, and arugula. Plays on the hot/cold contrast of ingredients.

Very fragrant white pinsa (no tomato). Base of cheeses (mozzarella, ricotta, smoked scamorza) enhanced by a summer truffle marinade. Rich and indulgent.

Original pinsa topped with raw seasoned beef tartare with truffle and porcini mushrooms, and a egg yolk. A bold fusion of pizza and tartare.

The most famous Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Mousse-like texture and coffee flavor.

Dessert made of cooked, jellied cream, silky and vanilla-flavored. Served with a red fruit coulis for a tangy touch.

Mix of cut seasonal fruits, marinated in a light lemon liqueur. Fresh, light, and digestive.

Crispy tart topped with thin slices of oven-baked apples. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Creamy lemon dessert, served with soft biscuits and candied zest. Perfect balance between acidity and sweetness.

Assortment of artisanal ice creams or fruity sorbets. Ideal for ending the meal on a fresh and sweet note.

Very refreshing lemon and basil sorbet, served with a dash of lemon liqueur (limoncello). An Italian-style 'trou normand' dessert.

An espresso coffee served with a selection of mini-desserts (petits fours). Allows you to taste several sweets in small portions.

Pan-fried brioche slice, golden like French toast, served with Nutella spread. A very indulgent and nostalgic dessert.

Selection of typical Italian cheeses (such as gorgonzola, taleggio, pecorino, etc.). Served with bread or jams.