RICCI EIFFEL

A small white pizza topped with summer truffle cream and parmesan shavings. Intense truffle and fresh mushroom flavor. Ideal for an aperitif.

Small pizza with high-quality tomato and buffalo mozzarella. Fresh and light with its arugula sprouts. Perfect to start the meal.

Flat Italian bread baked in the oven, topped with cherry tomatoes and homemade pesto. Crispy on the outside and soft on the inside. To be enjoyed hot.

Garlic and olive oil bread, simple and tasty. Light and fragrant texture. Pairs well with antipasti.

Assortment of various Italian cured meats including aged Parma ham. A savory and flavorful selection. Ideal for sharing with a drink.

Plate of grilled and marinated Mediterranean vegetables in olive oil. Sweet flavors and melting textures. A healthy and gourmet vegetarian option.

A large tasting platter including burrata, grilled vegetables, and cured meats. Varied and generous. Designed to be shared among several guests.

Clams sautéed in white wine and garlic butter. Marine flavor enhanced by garlic and tomato. To be enjoyed as a sauce with bread.

Fresh Italian pasta filata cheese with a creamy center, served with eggplant. Creamy texture and rich milky taste. Pairs perfectly with smoked olive oil.

Luxurious variation of burrata accompanied by truffle cream and Parma ham. Intense truffle and aged cured meat flavors. Rich and indulgent dish.

Classic salad of tomatoes, buffalo mozzarella, and basil. Freshness and simplicity of Italian ingredients. Dressed with homemade pesto.

Classic duo of buffalo mozzarella and aged Parma ham. The balance between the saltiness of the ham and the sweetness of the cheese. Served fresh with arugula.

The creamy, flowing center of burrata served simply. Very creamy texture and delicate fresh milk taste. Enhanced by smoked olive oil.

Breaded and fried mozzarella sticks, crispy outside and melting inside. Indulgent and comforting. To be dipped in tomato sauce.

Lean cured beef plate accompanied by a small burrata. Delicate cured meat flavor contrasted by the creamy cheese and the crunch of hazelnuts.

Light salad based on peppery arugula and parmesan shavings. Fresh and crunchy with raw mushrooms. Simple dressing.

Large mixed salad with Parma ham, artichokes, and mozzarella. A complete meal with Roman flavors. Rich and varied.

The famous Caesar salad with breaded chicken and parmesan. Creamy thanks to the sauce and crunchy with croutons. A hearty classic.

Gourmet salad featuring a truffle burrata. Blend of earthy and milky flavors. Refined and generous.

Revisited American salad with Italian ingredients like gorgonzola. Protein-rich with chicken and bacon. Creamy texture thanks to avocado.

Tuscan-flavored vegetarian salad with marinated and grilled vegetables. Freshness from the burrata in the center. Colorful and tasty.

Thin slices of cured beef served with parmesan and arugula. Lean and flavorful meat. Cold and light dish.

Classic raw beef carpaccio, simply seasoned. The melting meat is enhanced by the salty parmesan. Fresh and delicate.

Beef carpaccio enriched with truffle cream and a whole burrata. Intense earthy flavors and creamy texture. A luxurious dish for truffle lovers.

Beef carpaccio with grilled vegetables and burrata. Combination of raw and cooked, meat and vegetables. Balanced and fresh.

Knife-cut beef tartare with a Sicilian touch. Enhanced with pine nuts and balsamic vinegar for a sweet and sour note. Served with fries.

Beef tartare with truffle cream and mushrooms. Rich and fragrant taste. Served with crispy homemade fries.

Crispy breaded veal cutlet, a classic of Milanese cuisine. Served with tomato pasta. Family-friendly and comforting dish.

Menu specially designed for children including a main course and a dessert or drink. Choices adapted to younger tastes.

Signature pizza with a tomato and mozzarella base, topped with a whole fresh burrata after cooking. Hot-cold contrast and creamy texture. Enhanced by a touch of balsamic.

Classic pizza topped with Parma ham and arugula. Raw ingredients are added after cooking to preserve their flavor. Elegant and tasty.

The true Margherita pizza with quality buffalo mozzarella. Simplicity of flavors: tomato, cheese, basil. The base of Neapolitan pizza.

Also known as 'Reine', with cooked ham and mushrooms. A timeless and mild combination. Appreciated by all.

Four Seasons' pizza divided into quarters with various toppings. Offers a diversity of tastes (vegetables, ham) in one pizza. Rich and colorful.

American-inspired pizza with spicy pepperoni. Spicy and crispy flavor of cooked salami. Simple and effective.

Folded pizza calzone, filled with ham and egg inside. The golden crust encloses a juicy and hot filling. A surprise when cut.

Pizza with intense marine flavors with anchovies and capers. Salty and flavorful. For those who like strong tastes.

Tuna and olive pizza, topped with a fried egg. Protein-rich and flavorful. The egg adds creaminess.

Gourmet pizza with baked eggplant and raw ham. Combination of melting and salty textures. Generous topping.

Vegetarian pizza rich in candied and baked vegetables. Colorful and full of Mediterranean flavors. Freshness provided by arugula.

The classic pizza base: tomato sauce, mozzarella, and basil. Simple, effective, and timeless.

Pizza enhanced by spicy beef merguez. Meaty and spicy flavor. Basil adds a touch of freshness.

Pizza for spice lovers with jalapeños and spicy salami. Smoked scamorza adds depth. Intense and hot.

Luxurious white pizza with truffle cream, topped with burrata and Parma ham. Powerful truffle aromas and creamy texture. Very indulgent.

Four cheese pizza on a cream base. Powerful blend of melted Italian cheeses (gorgonzola, provolone). Rich and creamy.

Another truffle variation, with cured beef (Bresaola) instead of ham. Delicate and earthy flavors. Refined and hearty.

White pizza with chicken and mushrooms with an egg. Mild and crowd-pleasing flavors. Ideal for a complete meal.

Chausson filled with truffle cream and cured beef. Truffle aromas are trapped during cooking. Melting and fragrant.

Nordic pizza with smoked salmon and cream. Lemon and pesto add freshness. Original and delicate.

Classic Italian-American pasta dish with meatballs. Spicy tomato sauce. Hearty and flavorful.

Pasta with Genovese green pesto (basil). Intense herbaceous aroma softened by garlic cream and cheese. A Ligurian classic.

Short pasta in a spicy tomato sauce (arrabbiata means 'angry'). Simple but with character. For those who like it spicy.

Soft potato gnocchi served with tomato sauce and creamy cheese. Melting texture and comforting taste.

Long pasta with seafood (shrimp, shellfish). Tomato sauce flavored with garlic and seafood cooking juices. Intense marine flavor.

Classic Italian clam and white wine pasta. Light garlic and oil (or butter) sauce. Delicate and refined taste.

Parmesan cream pasta, served here with grilled chicken. Rich and creamy white sauce. Very popular and filling.

French version of carbonara with cream and a fried egg. Very creamy and indulgent with its smoked bacon. Different from the traditional Roman recipe.

Pasta with meat balls enriched with truffle sauce. Earthy and woody flavors. Rich signature dish.

Truffle cream and cooked ham pasta. Elegant truffle flavor in a creamy dish. Simple and refined.

Smoked salmon pasta with basil-flavored cream. A combination of the sea and the garden. Mild and creamy.

Vegetarian lasagna with mushrooms and truffle. Layers of pasta and creamy filling, gratinated. Served with salad.

Traditional beef lasagna bolognese with tomato sauce. Gratinéed with cheese. A quintessential family dish.

Creamy Italian rice cooked with lemon and shrimp. Fresh and tangy. Mushrooms add texture.

Classic parmesan risotto with grilled chicken. Complete and creamy dish. Mild flavors.

Mushroom and summer truffle risotto. Intense forest aromas. A refined autumn dish.

Small French filled pasta (Ravioles du Dauphiné) gratinated with three cheeses. Very rich and melting. A comforting French dish.

Fried egg added to your pizza or dish. Runny yolk.

Assortment of various vegetables.

Choice of protein or cheese supplement.

Supplement of high-quality whole Italian cheese (burrata or mozzarella ball).

Indulgent dessert in the form of a Nutella-filled calzone. Warm dough and melting chocolate. For sharing.

Rich, gelatinous Italian dessert with cream and vanilla. Served with a tangy fruit coulis. Smooth and melting texture.

Rich chocolate cream dessert topped with whipped cream. Intense cocoa and very creamy.

The quintessential Italian dessert: coffee-soaked biscuits and mascarpone cream. Flavored with Amaretto. Sweet and energizing.

Fruity variation of tiramisu with red berries instead of coffee. Lighter and tangier. Fresh and colorful.

Coffee served with an assortment of miniature desserts. Allows you to taste everything in small portions. Ideal for finishing on a varied sweet note.

Large chou pastry filled with ice cream and drizzled with chocolate/Nutella sauce. Frozen and crunchy dessert. Very indulgent.

Vanilla ice cream scoop 'drowned' in hot Illy espresso. Hot-cold and bitter-sweet contrast. Simple and delicious.

Lemon ice cream coupe drizzled with Italian lemon liqueur. Very refreshing and digestive. Tangy and alcoholic.

Blood orange ice cream coupe drizzled with Italian Campari. Citrus flavors and characteristic bitterness. An 'adult' dessert.

Plate of Italian blue cheese served with walnuts and salad. A savory end to the meal instead of sweet. Strong gorgonzola taste.

Ice creams and sorbets in classic or fruity flavors. Refreshing at the end of the meal.

Quality Italian mineral water, available in still or sparkling.

Short and strong Italian-style coffee. Intense and aromatic.

Decaffeinated coffee from the Illy brand. The taste of coffee without the caffeine.

Double dose of espresso for more intensity and volume.

Espresso 'stained' with a touch of milk foam.

Coffee with milk topped with a creamy milk foam.

Quality teas from Dammann. Choice of black tea, green tea, or infusion.

Classic cola soda, fizzy and sweet.

Sugar-free version of cola soda.

Natural French sparkling mineral water.

French orange soda with pulp, lightly shaken.

Sweet and refreshing iced tea, usually peach flavored.

Tonic or citrus soda, fizzy and slightly bitter.

Bottled fruit juices or nectars. Various fruity flavors.

Italian grape marc eau-de-vie. Strong and fragrant. Traditional digestif.

Sweet and sugary lemon liqueur originating from southern Italy. Served very cold.

French mint liqueur, fresh and sweet. Characteristic green color.

Italian anise liqueur. Sweet, licorice-like flavor. Sometimes served with coffee beans.

Sweet Italian liqueur with almonds (or apricot kernels). Rich marzipan taste.

Aged French grape brandy. Complex aromas of fruit and spices. Noble digestif.