La Piazza 75015

A complete lunch menu including a starter, a pizza, and a dessert of your choice. Ideal for a hearty and quick lunch. Dishes are served successively.

Lunch menu including a starter, a main course, and a dessert. Offers a selection of classic Italian and French dishes. Perfect for a gourmet lunch break.

Flexible set menu available lunch and dinner, allowing you to choose between two or three courses. Offers a variety of fresh starters, hearty main courses, and classic desserts. A popular option for a complete meal.

Children's menu including a simple main course (pizza or pasta) and a drink or ice cream. Designed to appeal to younger tastes. Portion size suitable for children.

Hard-boiled eggs served with a mixture of tuna and mayonnaise. A classic cold bistro starter, rich and creamy. Usually enjoyed with bread.

Fresh peppery arugula salad topped with parmesan shavings. Simply dressed to highlight the ingredients. A light and stimulating starter.

The famous Caprese salad: slices of fresh tomatoes and mozzarella, sprinkled with basil. Fresh, light, and in the colors of the Italian flag. Dressed with olive oil.

Half avocado filled with shrimp, often topped with cocktail sauce or vinaigrette. The creamy avocado pairs well with the firm texture of the shrimp. A cold and elegant starter.

Breaded and fried mozzarella slices until golden and melted. Crispy on the outside, gooey on the inside. Served hot, ideal for sharing.

Assortment of grilled Mediterranean vegetables marinated in olive oil. Flavorful and colorful, offering a variety of textures. Perfect to start the meal with vegetable flavors.

Thin slices of marinated raw beef, served with parmesan and basil. The meat is tender and melts in your mouth. A delicate dish seasoned with quality olive oil.

Large composed salad typical of Nice, with tuna, anchovies, eggs, and fresh vegetables. A complete and refreshing meal, rich in southern flavors.

Rustic and hearty salad topped with ham, cheese, potatoes, and eggs. Mix of hot and cold textures. Ideal for hearty appetites.

Gourmet salad with premium Italian ingredients like Parma ham and mozzarella. Rich in Mediterranean flavors. Served fresh as a main course or large starter.

Fresh salad highlighting seafood: smoked salmon and shrimp. Accompanied by avocado for creaminess. Light and healthy.

Layers of pasta alternated with a rich meat sauce, tomato, and béchamel, baked until golden. Comforting and hearty dish, served very hot.

Long pasta coated in a creamy sauce with bacon and white wine. A rich and creamy version of the classic recipe. Savory and salty.

Thin pasta served with a rich meat sauce. A simple and effective Italian classic. To be sprinkled with parmesan.

Creamy risotto cooked slowly with white wine and fragrant porcini mushrooms. Creamy texture and intense taste of wild mushrooms. A refined vegetarian dish.

Italian rice prepared with smoked salmon and a touch of garlic and white wine. The salmon adds a salty and smoky flavor to the creamy rice.

Risotto with pieces of chicken and porcini mushrooms. A complete dish combining protein and forest flavors in creamy rice.

Short pasta in a spicy tomato sauce. Spicy and lively flavor, softened by fresh tomato. For those who like dishes with character.

Pasta with various Mediterranean vegetables (eggplant, peppers, olives). A colorful and flavorful vegetarian dish, rich in sun-kissed flavors.

Pasta topped with a rich four-cheese sauce. Very creamy with the strong taste of gorgonzola and goat cheese. A gourmet dish for cheese lovers.

Pasta with chicken pieces and porcini mushrooms in a cream and white wine sauce. Classic combination of poultry and mushrooms. Rich and satisfying dish.

Pasta served with a pink sauce (cream and tomato mix) and smoked salmon. Mild and creamy taste with the smoky note of the fish.

Wide pasta ribbons topped with a creamy mushroom sauce. The texture of the tagliatelle holds the creamy mushroom sauce well.

Pasta with traditional green pesto sauce made from basil, olive oil, parmesan, and pine nuts. Very fragrant and herbaceous. A Genoese classic.

The quintessential Neapolitan pizza, simple and balanced. Tomato base with melted mozzarella and fresh basil. Crispy crust, ideal for appreciating the quality of the ingredients.

Cheese-less pizza with intense anchovy and tomato flavor. Salty and fragrant, typical of southern Italy. For lovers of strong seafood flavors.

Pizza topped with prosciutto and fresh arugula added after baking. Interesting contrast between the hot pizza and the fresh peppery salad.

Also known as Reine, it's a classic with ham, mushrooms, and olives. Mild and familiar flavors that please everyone.

Rustic 'peasant' pizza rich in ingredients: bacon, egg, and cream. Very hearty and flavorful, reminiscent of a quiche on pizza dough.

Pizza with distinct flavors of anchovies and capers. Salty and tangy, it's a traditional Neapolitan recipe full of character.

Four cheese pizza, rich and melted. Blend of mild and strong flavors (gorgonzola, goat cheese). A must-have for cheese lovers.

Gourmet pizza similar to Rucola, with high-quality ingredients. Elegant and flavorful, balancing hot and fresh.

Pizza topped with minced meat and mushrooms, nicknamed 'Champion'. Robust and protein-rich, ideal for hearty appetites.

Chef's Pizza with spicy merguez and egg. Slightly spicy and rich flavors. A pizza with character.

Pizza topped with chicken, onions, and mushrooms. An alternative to cured meats, offering grilled poultry and vegetable flavors.

Vegetarian pizza loaded with various vegetables (eggplant, peppers, artichokes...). Colorful, healthy, and full of different textures.

Pizza 'Four Seasons' where the ingredients (ham, mushrooms, vegetables) are often arranged in sections. Offers a variety of flavors in one pizza.

Premium version of the Margherita using buffalo mozzarella (Di Buffala). Creamier and more flavorful than classic mozzarella.

Simple and elegant pizza featuring aged Parma ham. The focus is on the quality of the cured meat.

Pizza for meat lovers, topped with a selection of hams and salamis. Very flavorful and salty.

Grilled salmon fillet served with a light lemon and cream sauce. The fish is tender and the sauce adds a refreshing touch of acidity.

Grilled tuna steak, served with a basil pesto sauce. A firm and flavorful fish dish with Mediterranean accents.

Breaded and fried shrimp, served with a creamy tartar sauce. Crispy and golden, ideal as a main course or to share.

Juicy grilled beef steak, served with a sauce of your choice. A brasserie classic, appreciated for the flavor of the meat.

Thin slice of breaded and fried veal. The crust is golden and crispy, the meat remains tender. Traditionally served with a lemon wedge.

Veal escalope topped with a creamy lemon sauce. Delicate and tangy dish, the meat is very tender.

Roman specialty of veal topped with cured meat (Coppa) and cheese, cooked with Marsala wine. Rich in savory and complex flavors.

Italian red wine from Veneto. Light, fruity with notes of cherry. Pairs well with pizzas and pasta.

Famous red wine from Tuscany. Dry, tannic with aromas of red fruits and spices. Perfect to accompany grilled meats.

Italian sparkling red wine, dry version. Refreshing with a slight effervescence. Ideal to accompany cured meats and rich dishes.

Abruzzo red wine. Full-bodied, smooth, and fruity. A pleasant wine that pairs with a wide variety of dishes.

A more refined and aged version of Chianti. More complex and structured. An excellent choice for a special meal.

Rosé (or very light red) wine from the Lake Garda region. Fresh, fruity, and easy to drink. Ideal in summer or with salads.

Sardinian wine, likely a rosé version here. Robust and aromatic, typical of the island's terroir.

Dry white wine from Umbria. Delicate, with floral and fruity notes. Excellent with fish and light starters.

High-quality Italian sparkling white wine. Fresh, lively, and festive. Perfect as an aperitif or with dessert.

French red wine from the Rhône Valley. Fruity and spicy. A classic that pairs well with most meats.

Red wine from the famous Bordeaux region. Structured and elegant. Pairs well with red meats and cheeses.

A Beaujolais cru. Light and very fruity red wine. Pleasant and smooth on the palate.

Classic Provence rosé. Pale, dry, and refreshing. A summer essential.

Renowned Provence rosé. Elegant, with subtle aromas of fruit and flowers. A high-end rosé.

Rosé from the Rhône Valley, known for its deep color and structure. Fuller-bodied than Provence rosés, it can accompany a whole meal.

Dry white wine from the Southwest of France. Often crisp and very aromatic (citrus, exotic fruits). Very refreshing.

Dry white wine from the Loire Valley. Light and mineral. The classic pairing with seafood.

Prestigious white wine from the Loire Valley (Sauvignon Blanc). Dry, crisp, and very fragrant. A great white wine.