COME PRIMA by OSKIAN Restaurant Italien Paris 1

Traditional Italian vegetable soup, rich and flavorful. Prepared with simmered seasonal vegetables. Enjoy hot at the beginning of the meal.

Toasted homemade bread slices topped with fresh tomatoes, mozzarella and olives. Crispy and refreshing. An Italian aperitif classic.

Snails served hot in their shells. Usually prepared with parsley and garlic butter. A classic French appetizer.

Fresh salad featuring artichoke hearts and Grana Padano cheese. Dressed with olive oil and balsamic vinegar. Light and fragrant.

Assortment of grilled Mediterranean vegetables then marinated. Served on salad with a balsamic touch. A flavorful vegetarian option.

Fresh salad featuring artichoke hearts and Grana Padano cheese. Dressed with olive oil and balsamic vinegar. Light and fragrant.

Small creamy burrata with truffle cream. Served with salad and mushrooms. A creamy and refined combination.

Generous salad with turkey pieces, cheese and croutons. Dressed with a creamy sauce. A complete and satisfying dish.

Large salad combining grilled vegetables, Italian cured meats and buffalo mozzarella. Rich in varied flavors. Perfect for lovers of Italian products.

Assortment of Italian cured meats and cheeses. Ideal for sharing as an aperitif. Offers a tour of Italian regional specialties.

Creamy rice cooked with pancetta, onions and Grana cheese. Flavorful and melting.

Creamy risotto flavored with truffle cream. A refined dish with earthy aromas.

Risotto with pan-seared scallops. A delicate marriage of land and sea.

Very thin slices of marinated raw beef with olive oil. Served fresh with parmesan, fries and salad.

Breaded and fried veal escaloppe, crispy and golden. A great classic of Milanese cuisine.

Veal shank simmered for a long time with vegetables. The meat is tender and the sauce is rich in flavor.

Grilled beef steak, tender and marbled. Served simply with fries to appreciate the meat.

Veal escaloppe cooked in a creamy lemon sauce. Tangy and tender.

Veal escaloppe topped with ham and melted cheese, gratinated. A gourmet and hearty dish.

Salmon fillet cooked on a hot plate (plancha). Cooking preserves the tenderness of the fish.

Sea bream fillet grilled on the plancha. Fish with fine and delicate white flesh.

The most classic pizza: tomato sauce, fior di latte mozzarella and fresh basil. Simple and delicious.

Pizza with strong flavors with anchovies, capers and olives. Salty and fragrant.

Popular pizza garnished with cooked ham and button mushrooms. A crowd-pleasing and tasty flavor.

Fresh pizza with buffalo mozzarella, cherry tomatoes and arugula added after cooking.

Folded pizza, filled with ham, cheese and egg. Crispy on the outside, melting on the inside.

Spicy pizza with spicy salami and softened by ricotta. For those who like it spicy.

Richly garnished pizza with ham, mushrooms and artichokes. Varied in textures and tastes.

Pizza on a pesto base, with buffalo mozzarella and fresh vegetables. Very fragrant with basil.

Pizza for cheese lovers, combining four melting and flavorful Italian varieties.

Meat-free pizza topped with a selection of grilled vegetables. Colorful and healthy.

Signature pizza with speck cured ham, eggplant and egg. Complete and original.

Elegant pizza with aged Parma ham, arugula and parmesan shavings.

Pizza garnished with bresaola (cured beef), arugula and parmesan. Thin and less fatty.

A pizza divided into three parts offering three different flavors: ham, cheeses, and spicy.

Cream-based pizza with smoked salmon and chives. Mild and oceanic.

Gourmet pizza with truffle cream and mushrooms. An intense and sophisticated flavor.

Gourmet pizza with smoked ham and a whole creamy burrata. Very indulgent.

Italian blue cheese with veining. Creamy with a pronounced taste.

Italian stretched curd cheese, often smoked. Firm texture and characteristic taste.

Assortment of different Italian cheeses, served with bread. Ideal for finishing the meal or accompanying wine.

Iconic Italian dessert made with mascarpone, coffee-soaked biscuits and cocoa. Creamy and fragrant.

Rich chocolate and almond cake. Served with crème anglaise for added sweetness.

Sweet and tangy lemon tart on a shortcrust pastry. Fresh and light at the end of the meal.

Airy dark chocolate mousse. A simple and intense cocoa classic.

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

An espresso coffee served with a selection of mini-desserts. Perfect for tasting everything.

Scoop of ice cream or sorbet of your choice. Refreshing and tasty.

Coffee and vanilla ice cream cup, drizzled with cold coffee and topped with whipped cream.

Chocolate and vanilla ice cream cup, drizzled with chocolate sauce and topped with whipped cream.

Vanilla ice cream cup topped with cherries in syrup. Sweet and fruity.

Lemon sorbet cup drizzled with Limoncello liqueur. Digestif and refreshing.

Lime sorbet drizzled with vodka. A classic frozen and alcoholic dessert.

Italian red wine from the Abruzzo region. Fruity and structured.

Southern Italian red wine. Robust, with notes of black fruit and spices.

Full-bodied and fruity Sicilian red wine. Ideal with meats and pasta.

Very pale, light and dry wine. From organic farming.

Fresh and thirst-quenching rosé wine. Perfect to accompany a summer meal.

Italian rosé wine from the Veneto region. Fruity and elegant.

Dry and light table white wine. Pairs well with fish and appetizers.

Sicilian white wine, likely from local grape varieties. Aromatic and fresh.

White wine from the Chardonnay grape variety. Round in the mouth with buttery or fruity notes.

Traditional French cocktail made with white wine and cassis cream.

Sweet and aromatic Italian red vermouth. Served chilled.

Sweet white vermouth with notes of vanilla and herbs.

Bitter Italian aperitif with a bright red color. Taste of herbs and citrus.

Sicilian fortified wine, with rich aromas of nuts and dried fruits.

Aniseed pastis from Marseille. To be drunk diluted with fresh water.

Scottish blended whisky, smooth and light.

World-renowned Scotch blended whisky.

Neutral white spirit, distilled from grains or potatoes.

Italian sparkling wine, fresh and fruity. Ideal for celebrating.

Premium Scotch whisky aged at least 12 years. Rich and smooth.

Tennessee whiskey from the United States, filtered through charcoal. Notes of caramel and vanilla.

Bright orange Venetian cocktail. Mix of Prosecco, Aperol (bitter) and sparkling water.

Classic cocktail based on Campari, red vermouth and sparkling water. Bitter and refreshing.

Cuban cocktail based on rum, mint, lime, sugar and sparkling water.

Elegant twist on the Prosecco cocktail with white vermouth and lime.

Reimagining of the mojito with an Italian touch: basil instead of mint and Prosecco.

Non-alcoholic version of the Mojito. Refreshing with mint and lemon.

Half pint of pale lager served on tap.

Pint of pale lager served on tap.

Popular Italian pale lager, light and thirst-quenching.

Italian white beer, with notes of citrus and cereals.

Large bottle of still natural mineral water.

Small bottle of Italian sparkling mineral water.

Large bottle of still natural mineral water.

Small bottle of Italian sparkling mineral water.

French naturally carbonated water, very bubbly.

American cola soda. Available in classic or sugar-free versions.

French orange soda with pulp. Shake before drinking.

Organic Sicilian artisanal lemonade. Citrusy and sparkling.

Fruit juice served by the glass. Choose your favorite flavor.

Selection of strong spirits served at the end of the meal to aid digestion.

Small strong black coffee (espresso) or its decaffeinated version.

Espresso with a drop of milk.

Large coffee with milk.

Double dose of espresso in a large cup.

Espresso coffee topped with a creamy milk foam.

Tea or herbal tea from the prestigious Dammann Frères house. Served hot.

Extra portion of freshly made fries.

Addition of an extra ingredient to your dish.