Gioia Ristorante

A fresh Italian salad made with buffalo mozzarella, tomatoes, and basil. Simply seasoned with olive oil and oregano. A light dish with summery flavors.

Fresh Italian cheese originating from Puglia, similar to mozzarella but with a creamy center. Served with cherry tomatoes and arugula. Rich and melting texture.

Neapolitan specialty consisting of breaded and fried mozzarella. Crispy on the outside and melting on the inside. Served hot as a comforting starter.

Assortment of seasonal grilled and marinated vegetables. Smoky and herbaceous flavors thanks to oregano. A healthy and light side dish or starter.

Assortment of various Italian cured meats. Includes cured ham, spicy salami, and mortadella. Ideal for sharing at the start of a meal with bread.

Rings of calamari coated in batter and fried until golden. Crispy and savory. Often served with a lemon wedge.

Marinated octopus salad, tender and refreshing. Seasoned with lemon, garlic, and herbs. A light and flavorful seafood starter.

Thin slices of seasoned cured beef (Bresaola). Served cold with peppery arugula and salty Parmesan. A light and protein-rich Italian classic.

Assortment of various Italian cheeses. May include hard, soft, or blue cheeses. Usually served with bread or jams.

Grilled beef steak, juicy and marbled. Cooked to your preference. A hearty main course for red meat lovers.

Breaded and fried veal cutlet, Milanese style. The meat is tender under a golden and crispy crust. Served with a pasta side dish.

Salmon fillet grilled on a hot plate (plancha). The skin is crispy and the flesh is tender. Served with pesto pasta.

Fine and delicate white fish, quickly pan-seared. Served over a creamy risotto flavored with sweet peppers. A refined dish with Mediterranean flavors.

The classic Italian pizza with tomato sauce, mozzarella, and fresh basil. Simple, balanced, and in the colors of the Italian flag.

Traditional pizza without cheese, topped with tomato, garlic, and oregano. This version also includes anchovies and olives for a savory and intense flavor.

Flavorful pizza with salty anchovies and black olives. The tomato and mozzarella base softens the strong taste of the seafood ingredients.

The "Queen" pizza, very popular in France. Topped with cooked ham and mushrooms on a tomato-mozzarella base. A crowd-pleasing and comforting choice.

White pizza with four cheeses, offering a blend of mild and strong flavors. Enhanced with honey and walnuts for a sweet and savory, crunchy touch.

Spicy pizza with spicy Calabrian salami. Pepper cream and fresh ricotta provide sweetness and creaminess to balance the heat.

Generous vegetarian pizza topped with grilled Mediterranean vegetables. Colorful, fresh, and rich in vegetable flavors.

White pizza topped after baking with Parma ham, arugula, and Parmesan shavings. A perfect balance between hot and cold.

"Capricious" pizza with a rich and varied topping: artichokes, ham, mushrooms, and olives. Each bite offers a different flavor combination.

Luxurious truffle pizza. Truffle cream base with smoked cheese and mushrooms. Hazelnuts add crunch to this dish with intense earthy aromas.

The house's signature pizza. Fresh and herbaceous with pesto, arugula, and creamy buffalo mozzarella added after cooking.

Nordic-inspired pizza with fresh salmon and leek cream. Diced potatoes add an original melting texture.

Very creamy pizza topped with a whole burrata. Enhanced with pesto and pine nuts for a rich and textured flavor.

White pizza celebrating pistachio. Combines mortadella, pistachio cream, and burrata for a sweet and savory, very gourmet blend.

Folded pizza pocket, oven-baked. Filled with ham and cheese, keeping the filling juicy and hot inside.

Pizza topped with cured beef (Bresaola) and arugula. Similar to a salad served on a hot and crispy pizza crust.

Long pasta dish with clams. The sauce is light, based on garlic, parsley, and cherry tomatoes, highlighting the seafood flavor.

Pasta served with a tender octopus ragu simmered 'alla Luciana' (tomatoes, olives, garlic). A Neapolitan specialty rich in seafood flavors.

Black pasta colored with squid ink. Served with pieces of squid. A dish with a distinctive iodized taste and visually striking.

Large tubular pasta (Paccheri) served with calamari and a pistachio pesto sauce. An original combination of sea and nuts.

Classic pasta with tomato sauce enhanced with anchovies, olives, and capers. A full-bodied, savory, and slightly spicy sauce.

Signature pasta with a rich vegetable and cheese sauce. Walnut pesto and burrata add a very creamy and gourmet texture.

Wide, flat pasta served with a salmon sauce. Usually prepared with a creamy sauce.

Wide pasta with mushrooms and truffle. An autumnal dish with powerful and refined earthy aromas.

Pasta served with a traditional meat sauce and tomato ragù. A comforting classic.

Pasta served with a very long-simmered beef ragout (Stracotto). The meat is meltingly tender and the sauce is very concentrated in flavor.

Creamy rice slowly cooked with blue cheese (Gorgonzola) and smoked ham (Speck). A rich, savory, and intense dish.

Seasonal vegetable risotto. Creamy but lighter, highlighting the freshness of the vegetable ingredients.

Complete meal package for children under 10 years old. Includes a main course, dessert, and a drink of your choice.

Very thin pineapple slices, served fresh. A light and fruity dessert, often marinated with a little syrup or spices.

An espresso coffee served with an assortment of mini-desserts. Ideal for tasting several sweets without choosing a large dessert.

Special dessert changing according to the chef's inspiration and seasonal products. Ask your server for more details.

The quintessential Italian dessert. Layers of coffee-soaked ladyfingers and creamy mascarpone cream, dusted with cocoa.

Soft, mushroom-shaped cake soaked in lemon liqueur (Limoncello). An alcoholic, sweet, and very fragrant dessert.

Italian jellied dessert cream, smooth and silky. Served with a tangy red fruit coulis to contrast with the cream's sweetness.

Airy and rich dark chocolate mousse. Light texture and intense cocoa flavor.

Venetian red wine, light and fruity. Ideal with pasta and white meats.

Puglia red wine, robust and spicy. Pairs well with grilled meats and saucy dishes.

Southern Italian red wine made from the Primitivo grape. Intense, with notes of black fruits and jam.

Blend of Syrah and Malvasia Nera. Aromatic and structured red wine from Puglia.

Full-bodied and fruity Sicilian red wine. Notes of cherry and spices, perfect with rich dishes.

Elegant and complex Sicilian red wine. Often a blend of local grapes like Nero d'Avola and Pinot Noir.

Tuscan red wine made using the 'Governo' method (adding dried grapes), giving it roundness and richness.

The famous Tuscan red wine. Balanced, with red fruit aromas and good acidity. Pairs well with everything.

Abruzzo red wine, smooth and pleasant to drink. Notes of red fruits and soft tannins.

Piedmont red wine with good acidity and cherry aromas. Lively and refreshing.

Sparkling red wine served chilled. Slightly fruity and effervescent, perfect with cured meats and pizza.

Southern Italian Chardonnay. Dry and fruity white wine with notes of citrus and tropical fruits.

Umbrian white wine, fresh and floral. Light and mineral, very thirst-quenching.

Sweet and slightly sparkling white wine. Intense aromas of grape and flowers. Often served with dessert.

Italian sparkling white wine. Dry but with a hint of sweetness ('Extra Dry'). Ideal for an aperitif.

Venetian white wine, elegant and structured. Notes of almond and white flowers.

High-end Sicilian Chardonnay. Rich, complex, and buttery, with a long finish.

Light and fresh rosé wine from the Lake Garda region. Pale color and delicate red berry aromas.

Although often white, Pinot Grigio can be vinified as rosé ('Ramato'). Fresh, dry, and easy to drink.

Sicilian rosé wine, more structured and fruity. Evokes the sun and the Mediterranean.

Sweet and refreshing carbonated drinks. Served cold, often with ice.

Various fruit juices, smooth and natural. A fruity and vitamin-rich non-alcoholic option.

Natural mineral water (Vittel) or sparkling water (San Pellegrino). Essential to accompany the meal.

Italian blonde beer served on tap. Light, refreshing with a slight bitterness. Very popular in Italy.

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

A variation of Spritz using lemon liqueur or Limoncello. More tart and very refreshing.

Fruity and sparkling cocktail. Made with strawberry puree and Prosecco. Sweet and festive.

Classic bitter cocktail. Mix of Campari, red Vermouth, and sparkling water. Served with an orange slice.

Cuban cocktail with rum, fresh mint, lime, and sugar. Very fresh and aromatic.

Strong and dry Italian cocktail. Equal parts Gin, Campari, and Red Vermouth. A powerful aperitif for lovers of bitterness.

Refreshing non-alcoholic drink. Original mix of lemon and cucumber syrup for a green and thirst-quenching flavor.

Non-alcoholic version of the Mojito. Mint, lime, sugar, and sparkling water. Just as refreshing as the original.

A classic espresso. Small, strong, and rich in caffeine. Usually drunk black and quickly.

Decaffeinated espresso. The taste of coffee without the stimulating effects.

Italian coffee drink composed of one-third espresso, one-third hot milk, and one-third milk foam. Smooth and creamy.

Coffee with milk, mixed with hot milk. Milder than an espresso, ideal for breakfast or an afternoon snack.

Tea leaves steeped in hot water. Can be black, green, or flavored.

Hot drink made from dried herbs (tisane) without caffeine. Soothing and digestive.

Alcoholic beverages served before the meal to whet the appetite. Includes vermouths and bitter liqueurs.

Classic distilled spirits. Can be drunk neat, on the rocks, or with a mixer.

Sparkling variation of Kir Royal using Italian Prosecco instead of champagne, mixed with cassis cream.

Liqueurs served after the meal to aid digestion. Often sweet, herbal, or fruity.