Valentino

Spaghetti served with a tomato sauce flavored with anchovies, capers, and black olives. A dish with savory and zesty Mediterranean flavors.

Long pasta coated in a rich tomato and minced beef sauce. A comforting and flavorful classic.

Spaghetti accompanied by a mix of various seafood (mussels, shrimp, calamari). A delicate marine flavor often enhanced with garlic and parsley.

Short tubular pasta in a creamy and smooth sauce with a mix of Gorgonzola, goat cheese, and parmesan. Rich and very flavorful.

Pasta in a spicy tomato sauce with chili and garlic. A piquant and stimulating dish.

Pasta with Mediterranean vegetables simmered in a tomato sauce and flavored with basil. A fresh and light vegetarian dish.

Long flat pasta served with a creamy sauce of gorgonzola, mushrooms, and raw ham. A rich and gourmet combination.

Ribbon pasta with a sauce based on cream, smoked bacon, and egg. Creamy, savory, and hearty.

Ribbon pasta coated in a green sauce with basil, pine nuts, garlic, and cheese. Very aromatic and herbaceous.

Pasta served with pieces of smoked salmon, often in a creamy sauce. The smoky flavor of the fish pairs well with the sweetness of the cream.

Pasta stuffed with cheese and spinach, served with a mushroom tomato sauce. A tender and flavorful vegetarian dish.

Stuffed ravioli coated in a creamy blue gorgonzola cheese sauce. Rich and strong in flavor.

Small pasta stuffed with meat, served in a white ham sauce. Mild and comforting.

Stuffed pasta served with a meat tomato sauce. A hearty and traditional dish.

Layers of pasta, meat sauce, béchamel, and cheese, oven-baked gratin. A rich, melting, and very popular dish.

Oven-baked slices of eggplant with tomato, ham, and plenty of melted cheese. Similar to parmigiana but enriched with cream and ham.

Veal escalope topped with eggplant, tomato sauce, and cheese, then gratinated. Tender and rich in flavor.

Veal escalope topped with raw ham and cheese, oven-baked. A flavorful specialty combining the saltiness of ham with the tenderness of veal.

Veal cooked in a Marsala sweet wine and mushroom sauce. A slightly sweet and fragrant sauce.

Thin slice of breaded veal, fried until golden and crispy. Served simply, often with lemon.

Grilled or pan-fried salmon fillet, served with your choice of side. A fatty fish with tender, pink flesh.

Lunch formula including two dishes of your choice (Starter and Main OR Main and Dessert). An economical option to taste the house classics.

Complete lunch menu including a starter, a main course, and a dessert. Ideal for a hearty and varied meal.

Special formula for children under 10 years old. Includes a dish suitable for younger ones and a dessert.

Egg custard topped with liquid caramel. Silky texture and delicate sweet taste.

Vanilla cream covered with a thin layer of crunchy caramelized sugar. Its signature is the hot/cold and soft/crunchy contrast.

Light and airy dark chocolate dessert. Rich in cocoa and melts in your mouth.

Upside-down apple tart where the fruit is caramelized in butter and sugar before baking. Served warm.

Italian dessert with coffee, mascarpone, and soaked biscuits. Dusted with bitter cocoa.

Jellied Italian cream dessert, served chilled with a red berry coulis. Sweet and tangy.

Ice cream cup made of coffee or chocolate ice cream, drizzled with sauce and topped with whipped cream.

Vanilla ice cream cup drizzled with hot chocolate sauce and topped with whipped cream.

Composed ice cream cup. Generally a combination of fruity or gourmet flavors with toppings.

Lime sorbet with vodka. A digestive, fresh, and alcoholic dessert.

Festive ice cream cup, often composed of fruits or alcohol. Ingredients vary by establishment.

Chocolate cake with a molten center. Served hot with vanilla ice cream for a temperature contrast.