La Mama

A bistro classic: hard-boiled eggs served with a creamy mayonnaise. A simple and comforting starter.

A bowl of mixed fresh salad leaves, dressed with a light vinaigrette. Ideal for starting the meal with freshness.

Marinated fresh sardine fillets served with onions. An appetizer with pronounced sea flavors, tender texture and vinegary taste.

A hearty composed salad with tuna, anchovies, potatoes, and tomatoes. A mix of savory and fresh Mediterranean flavors.

Green salad topped with crispy pan-fried smoked bacon bits. The contrast between the warm bacon and the fresh salad is much appreciated.

Caprese salad revisited with anchovies. The sweetness of mozzarella and tomatoes contrasts with the saltiness of the anchovies.

Salad topped with warm confit poultry gizzards. Tender texture and rich flavor, typical of southwestern France.

A large, very complete salad with marinated vegetables, Italian cold cuts, and cheese. Fresh, varied, and filling.

Fresh composed salad with Italian accents, crunchy vegetables, anchovies, and hard-boiled eggs. Flavorful and colorful.

Protein salad with ham, chicken, egg and cheese. A complete meal in a bowl, with a variety of textures.

Gourmet salad with warm goat cheese and bacon bits. The poached egg adds creaminess that binds the ingredients.

The most classic pizza: tomato base and melting mozzarella. Wood-fired dough for an authentic taste.

Savory and spicy pizza with anchovies and capers. Intense sea flavors on a tomato-mozzarella base.

Folded pizza, filled with tomato, ham, cheese, and egg. The inside remains juicy and hot.

Also called 'Regina', with ham and button mushrooms. A classic and much-loved combination.

Pizza with ingredients representing the four seasons, including artichokes and mushrooms. Varied and rich.

Tuna pizza with peppers and onions. A mix of sea and sun-kissed vegetable flavors.

Pizza with spicy chorizo and egg. Rich and slightly spicy.

White pizza (cream base) with goat cheese and ham. Mild and creamy.

Pizza topped with melting eggplant and other ingredients. Rich flavors and soft texture.

Special pizza with chicken and fresh vegetables. Light yet satisfying with plenty of toppings.

Rustic pizza with bacon and cream. A smoky and rich flavor reminiscent of the countryside.

Pizza loaded with grilled or fresh vegetables. Colorful, healthy, and full of vegetable flavors.

A very generously topped pizza including merguez and ham. For big appetites.

Simple and elegant pizza topped with aged Parma ham. The ham is often added after cooking.

Meaty pizza with minced meat and merguez. Rich and spicy flavor.

For cheese lovers: a melting blend of four varieties, including pungent gorgonzola.

Seafood pizza with garlic and parsley. Ocean flavors.

Pizza with smoked salmon and cream. A classic and refined combination.

Luxurious pizza with scallops and mushrooms. Rich and creamy.

Creamy and rich soup made from lobster. Intense crustacean flavor, smooth and velvety.

Traditional caramelized onion soup, served with bread and gratinated cheese. Hot and comforting.

Assortment of four different types of pasta to share. Ideal for discovering several sauces and pasta shapes.

Pasta served with a creamy sauce flavored with fresh basil. Simple, aromatic and mild.

The classic: pasta coated with a slow-cooked minced meat and tomato sauce. Rich and flavorful.

Pasta with a creamy sauce with smoked bacon and egg (French style). Rich, savory and very creamy.

Pasta coated with a creamy four-cheese sauce. Very rich and melting, for cheese lovers.

Pasta with a creamy sauce and smoked salmon. The addition of fresh tomatoes adds a touch of acidity.

Pasta with various seafood in a creamy sauce. A rich dish with marine flavors.

Pasta with chicken and various vegetables in a cream sauce. A complete and balanced dish.

Parisian-style pasta with ham, mushrooms, and peas in a cream sauce. Mild and comforting.

Layers of pasta, meat sauce, and béchamel, gratinated in the oven. Rich and melting homemade dish.

Pasta with simple tomato sauce and aromatic vegetables. Light and vegetarian.

Marbled and juicy beef steak, grilled to your liking. Rich in flavor.

Thick and tender beef steak (pavé), grilled. Less fatty than ribeye but very flavorful.

Large piece of beef with bone, very flavorful and tender. For red meat lovers.

Grilled sirloin, firm and lean meat with a good beef flavor.

Veal shank braised slowly with vegetables and tomato. The meat becomes very tender and falls off the bone.

Veal escalope cooked with eggplant and cheese, gratinated. A rich dish with Italian flavors.

Veal escalope in a spicy tomato sauce with anchovies and capers. Savory Mediterranean flavors.

Veal escalope served with a creamy Marsala wine sauce (sweet Sicilian wine) and mushrooms.

Simple and fresh veal escalope with a lemon and cream sauce. Tangy and light.

Veal escalope topped with a rich gorgonzola cheese sauce.

Small rolls or pieces of veal with ham and cheese in a cream sauce.

Classic Italian (normally with sage and raw ham), here offered with coppa, mozzarella, and cream.

Breaded and golden veal escalope. Crispy on the outside, tender on the inside. Usually served with lemon.

Veal escalope served on a bed of spinach, with ham and cream sauce. Rich in iron and flavor.

Veal escalope with a creamy mushroom sauce.

Calamari prepared with a Neapolitan tomato sauce. Tender and fragrant.

Assortment of fried seafood (calamari, shrimp, mussels). Crispy and served with a dipping sauce.

Salmon fillet cooked either simply grilled or with a Provençal sauce (tomatoes, herbs). Fatty and flavorful fish.

Large grilled prawns in their shells. Firm flesh and sweet-salty taste, often seasoned with garlic.

Tender scallops cooked with garlic, parsley, and tomato. A delicate and refined dish.

Weekday lunch menu including either a starter and a main course, or a main course and a dessert, finished with a coffee.

Children's menu including a main course (pasta or pizza), an ice cream dessert, and a drink.

Italian vermouth, sweet or dry, served chilled as an aperitif.

Fortified Sicilian wine, often served flavored with almond or egg.

Classic French cocktail mixing white wine and cassis cream.

Sparkling version of Kir, made with sparkling wine (crémant or champagne) and fruit liqueur.

Bright red Italian aperitif, herbal and citrus taste. Served neat or with soda.

Typically French anise-flavored aperitif. Drunk diluted with fresh water, it turns milky.

Distilled spirit from grains. Served neat or with ice.

Classic cocktail based on Campari, red vermouth and sparkling water.

Bartender's special creation.

Non-alcoholic cocktail, usually fruity and sweet, suitable for children or abstainers.

Restaurant's signature cocktail.

Cocktail with tropical flavors, likely based on cachaça or rum.

Coconut rum liqueur, served with fruit juice.

Savory cocktail based on vodka and tomato juice, seasoned with spices.

Mix of white alcohol and soft drink.

Famous Tuscan red wine. Dry, with notes of cherry and spices. Ideal with meats and sauced pasta.

Versatile Italian red wine, fruity and accessible.

Red wine from Veneto, light to medium-bodied, with aromas of fresh red fruits.

Italian sparkling red wine, often served chilled. Slightly sweet and fruity.

Robust red wine from Abruzzo, dark and spicy with soft tannins.

Rosé wine from Vesuvius ('Tears of Christ'). Mineral and aromatic.

Rosé wine from Lake Garda. Light, fresh, and floral.

White version of the Vesuvius wine. Dry and mineral.

White wine from Umbria. Dry, crisp with notes of nuts and citrus.

Red wine from the Rhône Valley. Spicy and warm.

Prestigious red wine from Bordeaux, based on Merlot. Round and elegant.

Light red wine from the Loire, very fruity and easy to drink.

Red wine from the Loire made from Cabernet Franc. Fresh with notes of red fruits.

Classic rosé from the South of France. Pale, dry, and refreshing.

Gourmet rosé from the Rhône Valley. Deeper color and more structured body.

Table wine served by the pitcher (carafe). Economical choice.

Strong spirits served at the end of the meal to aid digestion.

Espresso or decaffeinated coffee.

Hot tea or herbal tea.

Hot coffee mixed with whiskey and topped with whipped cream.

Espresso coffee with hot milk and milk foam.

Flavor addition for your drink.

Standard lager beer.

Premium lager beer.

Belgian abbey beer, richer.

Draft beer.

Natural sparkling mineral water.

Still or sparkling mineral water, medium size.

Still or sparkling mineral water, large size.

Classic sodas.

Various fruit juices (orange, apple, etc.).