Café Lino

Meat pâté baked in puff or shortcrust pastry. Savory mixture of meats with a texture that is both crispy and tender. Eaten cold as a starter.

Fresh Italian cheese made from mozzarella and cream. Firm outer texture and a melting, creamy center. Pairs perfectly with focaccia bread.

Mix of fresh raw vegetables served with an Asian-inspired vinaigrette. Fresh, crunchy, and fragrant. A light starter.

Eggplant caviar prepared with sesame and garlic. Creamy texture and slightly smoky flavor. Served here with a crispy rice cracker for contrast.

Mussels cooked in a rich sauce of cream and white wine, with bacon bits. Marine and savory flavor. Eaten hot, often with bread for the sauce.

Egg with a runny yolk, breaded and fried, served with a cheese sauce and meat. Rich and indulgent. Cut to let the yolk flow.

Thin slices of marinated raw beef. Fresh and tender, enhanced by cheese and herbs. A light, no-cook dish.

Breaded and fried pork pieces served with a sweet and sour Japanese sauce. Crispy on the outside and tender on the inside.

Raw fish marinated in lime juice (

Seasoned slices of raw salmon. Fresh and melt-in-your-mouth, served with a potato pancake and a spiced cream. Dish inspired by Japanese cuisine.

Slow-cooked summer vegetables to be tender, accompanied by warm breaded goat cheese. A vegetarian dish rich in Mediterranean flavors.

Artisanal sausage served with creamy mashed potatoes and a meat jus. A comforting and rustic dish.

Tender, slow-cooked piece of fatty pork, served with an Asian sauce. The meat is melt-in-your-mouth on the inside and grilled on the outside.

Selection of three aged cheeses. Usually served with bread.

Creamy cheesecake on a cinnamon biscuit (speculoos) base. Creamy and dense texture, served with a red fruit sauce.

Fresh strawberries served with an original touch of spices and vegetable oil. A fresh dessert blending sweetness, a light spiciness, and crunch.

Creamy chocolate dessert served with whipped cream. Rich in cocoa, smooth texture.

Classic cake composed of a dacquoise, a praline crunch, and a chocolate mousse. Varied texture and intense chocolate flavor.

Selection of mini-desserts served with a hot drink or champagne. Ideal for tasting several sweets at the end of a meal.

Classic buttery viennoiserie in the shape of a crescent moon. Crispy and golden puff pastry.

Rectangular puff pastry pastry filled with chocolate bars. Crispy and sweet.

Slice of bread, usually baguette, served with butter. Typical French breakfast.

Sweet preparation based on cooked fruit. To be spread on bread or pastries.

Single espresso coffee or with a drop of milk (hazelnut). Strong and caffeinated taste.

Large espresso coffee. Twice the caffeine dose of a normal coffee.

Espresso coffee diluted with hot, frothy milk. Smooth and creamy.

Italian drink made with espresso coffee and foamed milk. Often sprinkled with cocoa.

Hot drink made with cocoa and milk or tea infusion.

Steamed milk. Simple and comforting.

Coffee or hot chocolate topped with a generous layer of whipped cream. Very indulgent.

Fresh fruit juice extracted on demand. Natural, tangy, and rich in vitamins.