Le Bistro d'Alberto

Buffalo milk mozzarella. A fresh, stretched-curd cheese, creamy and flavorful, typical of Italian cuisine.

Parma ham aged for 24 months. Italian cured meat with a rich flavor and melt-in-your-mouth texture.

Poivrade artichokes prepared with parmesan and parsley. A fresh starter highlighting the vegetal taste of the artichoke.

Thin slices of air-dried beef served as carpaccio. Seasoned with oregano and lemon for a light and aromatic flavor.

Smoked swordfish served with fennel and orange zest. A combination of marine and citrus flavors.

Cold Piedmontese dish composed of thin slices of veal coated in a tuna, caper, and mayonnaise sauce. Tender and flavorful.

Assortment of various Italian starters. Ideal for discovering different flavors and textures on one plate.

Grilled octopus. Appreciated for its tender interior and slightly grilled exterior.

Pan-fried squid. A simple and flavorful seafood dish, highlighting the texture of the squid.

Cooked sea bass fillet. A white, delicate-fleshed fish, often served simply to preserve its fine taste.

Raw salmon tartare prepared with cilantro, pesto, and pine nuts. A fresh starter with herbaceous notes.

Spaghetti with clams, garlic, olive oil, and white wine. A Neapolitan classic, light and fragrant.

Short twisted pasta served with pesto sauce (basil, pine nuts, garlic, cheese). A Ligurian specialty.

Penne pasta with a creamy sauce made from spianata, a spicy Calabrian salami. A rich and slightly spicy dish.

Long egg pasta served with a slow-cooked meat sauce (bolognese). A comforting and flavorful dish.

Spiral-shaped pasta prepared according to a special house recipe.

Linguine served with a porcini mushroom sauce. A pasta dish with woodland flavors.

Veal cutlets sautéed in a lemon and butter sauce. Tender and tangy.

Breaded and fried veal cutlet, typical of Milan. Crispy on the outside and tender on the inside.

Beef meatballs prepared with Sicilian flavors, often simmered in sauce.

Veal chop served with porcini mushrooms. A noble cut of meat accompanied by forest flavors.

Individual chocolate cake with a molten center. Served warm for a rich chocolate experience.

Italian dessert made from sweetened, gelled cream. Silky texture, often served with a fruit coulis.

Assortment of fresh seasonal fruits cut into pieces. A light and natural dessert.

Figs served with sabayon, a creamy mousse whipped in a bain-marie with sweet wine and egg yolks.

Famous Italian dessert with coffee, mascarpone, ladyfingers, and cocoa powder.

Espresso coffee served with an assortment of petits fours or mini-desserts.