Cantina di Luca

A sweet and sour cocktail based on almond liqueur. Creamy thanks to egg white and enhanced by lime.

Classic Italian cocktail, bitter and strong. Balanced mix of gin, red vermouth, and Campari.

The quintessential Venetian aperitif. Sparkling, slightly bitter, and refreshing with an orange slice.

A variation of the Spritz with bergamot liqueur (Italicus). Floral and aromatic.

Refreshing and spicy cocktail served with ginger beer, lime, and vodka.

Energizing coffee cocktail. Rich, creamy, and sweet, with a beautiful coffee foam on top.

Classic pink-colored cocktail. Sweet and silky thanks to egg white and grenadine, with a gin base.

Tangy Mexican cocktail based on tequila, orange liqueur, and lime juice. Often served with a salted rim.

Fruity and elegant cocktail based on vodka and cranberry. Bright red color and tart taste.

Very refreshing Cuban cocktail. Crushed fresh mint, lime, sugar, and rum, topped with sparkling water.

Modern and fruity passion fruit and vanilla cocktail, served with a small glass of prosecco on the side.

Thin slices of Italian cured ham served with fresh melon. A classic sweet and savory combination, perfect to start the meal.

Toasted bread rubbed with garlic, topped with fresh tomatoes, basil, and olive oil. Crispy and flavorful.

Creamy fresh Italian cheese served with cherry tomatoes and truffle. Smooth and rich.

Assortment of fried seafood and vegetables, including shrimp. Crispy and served hot, often with lemon.

Thin slices of cured beef served with arugula and parmesan shavings. Light and protein-rich.

Grilled seasonal vegetables (eggplant, zucchini, bell peppers) seasoned with olive oil.

Crispy romaine lettuce with creamy Caesar dressing, croutons, parmesan, and often chicken.

Tender octopus salad, usually served with potatoes, celery, and a lemon vinaigrette.

Thin slices of marinated raw salmon, served cold. Fresh and melt-in-your-mouth.

Piedmontese dish: cold veal slices topped with a creamy tuna and caper sauce.

Thin slices of raw beef served with grilled vegetables and creamy burrata.

Short pasta served with a rich sauce based on eggs, pecorino cheese, guanciale (pork cheek), and pepper.

Soft potato gnocchi served with langoustines.

Green pesto pasta, topped with fresh and creamy burrata.

Long pasta with clams, cooked with garlic, white wine, and parsley. A classic seafood dish.

Stuffed pasta with mushrooms, served with a creamy sauce.

Long, flat pasta served with a creamy salmon sauce.

Specialty from the Amalfi coast: pasta with fried zucchini and Provolone cheese.

Classic Roman pasta with tomato sauce, guanciale (pork cheek), and pecorino cheese.

Creamy rice cooked slowly, flavored with truffle. Rich and aromatic.

Golden yellow saffron risotto, served with shrimp.

Breaded and fried veal cutlet, served with pasta in tomato sauce. Crispy on the outside, tender on the inside.

Italian-style revisited burger, served with fries.

Beautiful grilled beef steak, topped with an Italian blue cheese sauce (Gorgonzola) and served with fries.

Veal escalopes topped with cured ham and sage, cooked in white wine. Tender and fragrant.

Steamed salmon fillet, light and healthy, served with a drizzle of olive oil and vegetables.

Cooked gilt-head bream fillet, served with mashed potatoes flavored with green olives.

Grilled octopus served with Sicilian caponata (sweet and sour eggplant stew).

The classic Neapolitan pizza with tomato sauce, melted mozzarella, and basil. Soft dough with puffed edges.

Rich pizza topped with a blend of four Italian cheeses: mozzarella, taleggio, gorgonzola, and grana padano.

A favorite pizza with tomato sauce, mozzarella, button mushrooms, and cooked ham.

Folded pizza, filled with tomato sauce, mozzarella, ham, and egg. Golden brown from the oven.

Pizza with tomato topped with a small fresh and creamy burrata, with basil.

Spicy pizza with spicy salami (pepperoni type), softened by fresh ricotta and olives.

Vegetarian pizza topped with grilled sun-kissed vegetables: eggplant, zucchini, and bell peppers.

Pizza topped with aged Parma ham, added after cooking to preserve its delicate flavor.

Creamy white pizza with mortadella, burrata, and pistachio pieces.

Gourmet truffle pizza, with truffle cream and fresh truffle shavings. Intense and fragrant.

Tuna and mozzarella pizza, refreshed with arugula.

The chef's special pizza, with a recipe that changes regularly. Ask about today's ingredients.

Green pesto pizza with bresaola (cured beef), burrata, and arugula.

Simple and flavorful pizza with intense sea flavors thanks to anchovies and olives.

The equivalent of 'Four Seasons', generously topped with various ingredients (vegetables, ham, egg).

White pizza with salmon and crème fraîche, garnished with arugula for freshness.

Variant of the famous Italian dessert with mascarpone cream flavored with pistachio.

Traditional Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa powder.

Lemon tart, tangy and sweet, with a crispy crust.

Creamy fresh cheesecake, topped with amarena cherries in syrup.

Pizza dough baked in the oven and generously spread with chocolate and hazelnut spread.

Jellied Italian dessert cream, sweet and vanilla-flavored, served with a red fruit coulis.

Selection of refreshing ice creams and sorbets. Several classic flavors available.