Pizza Camilia

Traditional French anise aperitif. It becomes cloudy when fresh water is added. Pronounced licorice and star anise flavor.

Classic cocktail made with Campari, red vermouth, and a splash of soda water. Sweet-bitter and herbal flavor. Served chilled with an orange slice.

Bright red Italian liqueur known for its distinctive bitterness. Notes of herbs, spices, and fruit peels. Often served on ice or with soda.

Popular French cocktail mixing dry white wine and cassis cream. Sweet and fruity with a beautiful pink color. Ideal as an appetite opener.

Sparkling version of Kir, made with champagne instead of white wine. Elegant and festive, combining the freshness of bubbles with the sweetness of cassis.

Italian vermouth flavored with herbs and spices. Red is sweet and slightly bitter, white is drier and more floral. Served chilled, neat, or on ice.

Portuguese fortified wine, rich and sweet. Red offers notes of red fruits and spices, white is lighter with aromas of dried fruits and honey.

Spirit distilled from grains. Complex flavor ranging from woody to smoky depending on the origin. Served neat, on ice, or with a mixer.

High-end blended Scotch whisky. Known for its smoothness, notes of honey, and fruit. A rich and creamy texture.

American Tennessee Whiskey filtered through maple charcoal. Distinctive caramel, vanilla, and toasted oak flavors. Smooth and round on the palate.

Famous brand of blended Scotch whisky. Balanced with characteristic smoky notes and a spicy touch. A global classic.

Light and pale blended Scotch whisky. Sweet flavors of fruit, vanilla, and cereals. Ideal for cocktails or mixed.

Kentucky Bourbon known for its smoothness. Floral, fruity, and slightly spicy aromas. Silky texture and long finish.

Clear spirit flavored mainly with juniper berries. Herbal, citrus, and spice notes. Essential base for many refreshing cocktails.

Neutral and colorless distilled spirit. Pure and clean taste, sometimes with a slightly oily texture. Drunk chilled or mixed in cocktails.

Prestigious sparkling wine from the Champagne region. Dry (brut) with fine bubbles and refreshing acidity. A symbol of celebration.

The most classic and simple pizza. Topped with red tomato sauce, melted mozzarella, and often fresh basil. The colors of the Italian flag.

Meatless pizza generously topped with various vegetables. A colorful and flavorful vegetarian option on a cheese and tomato base.

Pizza featuring bufala mozzarella, creamier and more flavorful. Served with fresh arugula and cherry tomatoes for a hot-cold contrast.

The dream of cheese lovers. A rich and melting blend of four distinct cheeses, offering a flavor palette from mild to sharp.

Pizza folded into a turnover shape before baking. The golden crust encloses a juicy and hot filling of ham and cheese.

Very popular royal pizza in France. Combines the sweetness of cooked ham and the earthy flavor of mushrooms on a classic base.

Pizza whose topping is traditionally divided into four sections, representing the seasons. Offers a variety of ingredients in one pizza.

Rustic and hearty pizza. Smoked bacon and egg add richness and depth to the topping.

House specialty, generously topped with seasoned minced meat. A hearty and satisfying pizza.

Elegant pizza topped with thin slices of Italian cured beef (bresaola). Arugula adds a peppery and fresh note.

Spicy pizza with North African influences. Merguez sausages add spiciness, balanced by the peppers.

Pizza with tender chicken and a creamy base. The addition of fresh cream makes it particularly smooth.

Seafood pizza. A mix of marine flavors (mussels, shrimp, calamari) on a tomato base.

Pizza in the Neapolitan style with savory and intense flavors from anchovies and capers. Simple but strong in taste.

Pizza with flaked tuna. Egg and herbs complete the fish flavor.

Luxurious pizza with smoked salmon and cream. A rich and delicate combination.

Gourmet pizza topped with tender scallops. A refined option for seafood lovers.

Grilled salmon fillet. Tender pink flesh and crispy skin. Rich and fatty flavor characteristic of salmon.

Classic French cuisine. Salmon served with a sauce of cream and sorrel, a tangy herb that cuts through the richness of the fish.

Oven-roasted salmon with herbs, tomato, and cheese. A flavorful preparation that keeps the fish moist.

Large grilled prawns in their shells. Firm and sweet flesh with a smoky grilled flavor. To be peeled by hand.

Prawns cooked with garlic, herbs de Provence, and tomato. Fragrant and colorful.

Stew of various fish and seafood in an aromatic tomato broth. A convivial dish rich in marine flavors.

Tender scallops sautéed Provençal style with garlic and parsley. Delicate texture and refined flavor.

Breaded and fried squid rings. Crispy and golden, served with lemon. A Mediterranean classic.

Breaded and fried small crustaceans. Appetizer or light dish, crispy on the outside and tender on the inside.

Flatfish with white, delicate flesh. Grilled for lightness or prepared meunière style (floured and cooked in lemon butter) for a richer taste.

Whole or fillet sea bass cooked on the grill. White, firm, and lean flesh. Delicate flavor enhanced by grilling.

Grilled sea bream, often served whole. White-fleshed and flavorful fish, highly appreciated in Mediterranean cuisine.

Famous Italian dessert made of coffee-soaked biscuits, creamy mascarpone, and cocoa powder. Sweet, rich, and caffeinated.

Airy and light dark chocolate dessert. Mousse-like texture and intense cocoa flavor. An essential classic.

Egg custard topped with liquid caramel. Smooth and silky texture, sweet vanilla and caramelized sugar flavor.

Refreshing mix of seasonal fruits cut into pieces. Light and vitamin-rich, ideal for finishing the meal on a fresh note.

Tart prepared daily according to the chef's inspiration and seasonal fruits. Crispy crust and varied filling.

Caramelized upside-down apple tart. The apples are soft and candied in caramel and butter. Served warm.

Rich vanilla custard topped with a layer of crunchy caramelized sugar. Delicious contrast between warm/crunchy and cold/creamy.