TAVOLINO

A salad made with fresh tomatoes and buffalo milk mozzarella. Creamy texture for the cheese and juicy for the tomatoes. A light and fresh Italian classic.

A varied assortment of Italian appetizers including grilled vegetables, cheese, and cured meats. Offers a diversity of savory flavors and textures. Ideal for sharing at the start of a meal.

Thin slices of Culatello, a prestigious and aged Italian cured ham. Melting texture and delicate flavor, slightly sweet and musky. Enjoyed simply to appreciate its quality.

Thin slices of dried veal (bresaola) served with peppery arugula and salty parmesan. A balance of lean and intense flavors. Light and protein-rich starter.

A board of assorted Italian cured meats including Parma ham, bresaola, and spicy sausages. Rich in meaty and spicy flavors. Perfect to accompany a glass of wine.

A refreshing plate combining the sweetness of melon, the saltiness of Culatello ham, and the creaminess of mozzarella. A mix of summery textures and tastes. Refreshing and balanced.

A small portion of tomato and buffalo mozzarella salad. Fresh and milky. Ideal for a light starter.

Small plate of classic Italian antipasti. Flavorful mix of vegetables, cheese, and cured meat. A perfect introduction to Italian cuisine.

Small portion of thinly sliced Culatello ham. Tender and refined in the mouth. To be savored slowly.

Small plate of dried beef with its classic garnish. Intense flavors and lean texture. Simple and elegant.

Small selection of various Italian cured meats. Offers a glimpse of different regional flavors. Ideal for a light appetite.

Thin slices of marinated raw beef, served with parmesan and pesto. Very tender and melting texture. A classic and aromatic cold dish.

Sicilian mix of eggplant and sweet and sour vegetables (caponata) served with creamy burrata. Delicious contrast between cooked vegetables and creamy fresh cheese. Rich and flavorful.

Thin slices of cooked octopus, seasoned with lemon oil. Firm yet tender texture, delicate marine flavor enhanced by thyme. Fresh and light.

Classic combination of sweet melon and salty cured ham. Simple, fresh, and contrasting. A quintessential summer starter.

Pasta stuffed with fresh cheese and spinach, flavored with smoked ham (speck). Soft texture with a salty and smoky touch. Comforting and flavorful dish.

Ravioli served in a rich sauce with porcini mushrooms and truffle. Intense forest floor aromas and creamy texture. A luxurious and fragrant dish.

Small potato dough balls served with sun-kissed vegetables. Tender texture of gnocchi combined with the freshness of the vegetables. Colorful and flavorful vegetarian dish.

Gnocchi coated in a creamy sauce flavored with truffle. Rich and earthy flavor. A gourmet classic for truffle lovers.

Gnocchi served with a cream and morel mushroom sauce. The mushrooms provide a distinctive woody flavor. Rich and elegant dish.

Tubular pasta served with a slow-cooked tomato sauce with bacon. Rustic, savory, and slightly tangy flavor. A great classic of Roman cuisine.

Pasta with a tomato sauce flavored with chili and garlic. Piquant and lively taste. For those who like spicy dishes.

Pasta coated in a rich sauce blending four Italian and French cheeses. Very creamy, savory, and intensely flavored. A comforting dish for cheese lovers.

Pasta with a creamy sauce, smoked speck, and sage. Aromatic blend of herbs and smoked meat. House specialty.

Woodsman-style pasta with mushrooms, peas, and speck in a cream sauce. Complete dish with flavors of the forest and earth. Rich and satisfying.

Large tubular pasta that holds the creamy morel mushroom sauce well. Delicate and woody flavor of the mushrooms. A refined pasta dish.

Long pasta served with a sauce made from eggs, cheese, bacon, and black pepper. Creamy and rich texture without added cream (traditional recipe). Flavorful and peppery.

Long pasta served with large prawns (gambas). Marine flavors often enhanced with garlic or tomato. Elegant and light dish.

Tender veal slice served with a morel mushroom sauce and pasta on the side. Classic pairing of white meat and wild mushrooms. Hearty main course.

Veal escalope coated in a gorgonzola blue cheese sauce, served with pasta. Powerful and creamy flavor of the cheese on delicate meat. Rich and intense.

Veal escalope cooked with a tangy lemon sauce, served with pasta. Fresh and light on the palate thanks to the citrus. An Italian classic (Scaloppine al limone).

A generous portion of beef carpaccio served on two plates. Thinly sliced raw meat with Italian garnish. Ideal for a light and fresh main course.

Iconic Italian dessert made with mascarpone, coffee, biscuits, and cocoa. Mousse-like and creamy texture with intense coffee flavor. Homemade.

Cooked, jellied cream dessert, topped with salted butter caramel. Smooth and melting texture with a gourmet sweet and salty touch. Sweet and silky.

Classic Italian cream dessert served with a tangy red fruit coulis. Fresh contrast between the sweet vanilla cream and the fruit. Light dessert.

Soft small cakes soaked in lemon liqueur (Limoncello). Alcoholic, sweet, and lemony flavor. A digestive and fragrant dessert.

Selection of Italian ice creams or sorbets. Creamy textures and various flavors. Refreshing to end the meal.

An espresso coffee accompanied by an assortment of miniature desserts. Allows you to taste several sweets from the menu. Ideal for the undecided.