Le Vivaldi

A sharing platter composed of a selection of cheeses and cured meats. Ideal for an aperitif.

Classic Italian salad (Caprese) with slices of tomatoes, mozzarella, and fresh basil.

Assortment of dried meats and various cured meats, usually served with bread.

Green salad topped with melting warm goat cheese toasts.

Hearty and rustic salad with bacon, various vegetables, and eggs.

Classic French mixed salad with ham, cheese, and potatoes.

Large mixed salad with raw vegetables, tuna, anchovies, and hard-boiled eggs, dressed with mayonnaise.

Salad rich in various ingredients such as tuna, anchovies, and mozzarella.

Famous salad with romaine lettuce, grilled chicken, croutons, and parmesan, coated in creamy dressing.

Fresh salad featuring salmon and tuna, accompanied by a touch of cream and dill.

Mediterranean salad with tender marinated octopus pieces, served with potatoes and raw vegetables.

Savory mix of grilled vegetables served with aged Italian cured ham.

Pizza topped with spicy chorizo, mushrooms, and egg on a tomato and cheese base.

The most classic, simple, and flavorful Italian pizza with tomato sauce and mozzarella.

Classic and popular pizza (Regina) with ham and mushrooms.

Pizza with a strong flavor thanks to salty anchovies and capers.

Folded pizza like a turnover, filled with ham, cheese, and egg.

Pizza for cheese lovers, combining four melting and full-bodied varieties.

Seafood pizza with tuna, capers, and olives.

Elegant pizza garnished after baking with Parma ham and fresh arugula.

Spicy pizza inspired by North African flavors with merguez and vegetables.

Hearty pizza with minced meat and mushrooms.

Gourmet smoked salmon pizza with a creamy base.

White base pizza (fresh cream) topped with chicken pieces and mushrooms.

Spicy pizza combining chorizo and merguez.

Pizza rich in vegetables and minced meat.

Creamy pizza with ham and egg on a tomato base.

Traditional pizza divided into quarters representing the seasons, with artichokes, ham, and vegetables.

The chef's specialty, generously topped with a mix of meats, cured meats, and cream.

Goat cheese pizza on a cream base, served with salad.

Pizza inspired by tartiflette with melting Reblochon cheese and bacon.

Vegetarian pizza featuring tender slices of eggplant.

Chef's creation with tuna, sun-dried tomatoes, and a hint of chili.

Rustic pizza with bacon and onions.

Spicy pizza with Calabrian cured meat (spianata) and Espelette pepper.

Layers of fresh pasta alternated with a beef sauce and béchamel, gratinated in the oven.

Long ribbon pasta served with a creamy sauce of bacon and cheese.

Tagliatelle topped with a creamy salmon sauce.

Pasta stuffed with spinach and ricotta.

Generously stuffed ravioli served with a rich four-cheese sauce.

Creamy ravioli with Italian pancetta and sun-dried tomatoes.

Short tubular pasta served with an eggplant sauce (likely 'alla Norma' style).

Penne mixed with a basil sauce, pine nuts, garlic, and parmesan.

Thin pasta served with a rich gorgonzola and pancetta sauce.

A Roman classic: spaghetti with a spicy tomato sauce, bacon (guanciale), and chili.

Spaghetti prepared simply with garlic, olive oil, and chili, with a touch of tomato.

Portuguese fortified wine, sweet and rich.

Classic aperitif cocktail based on Campari, red vermouth, and soda water.

Pastis de Marseille, anise-flavored aperitif served with fresh water.

Popular French cocktail made with white wine and crème de cassis.

Spirit distilled from cereals.

Sicilian liqueur wine flavored with almond.

Italian vermouth, available in sweet (bianco) or red and aromatic (rosso) versions.

Italian red bitter aperitif, with herbal and fruity flavors.

Refreshing Venetian cocktail based on Prosecco, bitters (like Aperol or Campari), and sparkling water.

A glass of prestigious sparkling wine from the Champagne region.

Sweet French liqueur wine, a blend of grape must and cognac.

American whiskey (Tennessee whiskey) with woody and caramelized notes.

Red wine from Veneto, light and fruity with cherry notes. Balanced and easy to drink.

Light red wine from Lake Garda, with fresh red fruit aromas. Dry and slightly fruity.

The famous Tuscan red wine. Robust, tannic with flavors of wild berries and violet.

Sparkling red wine from Emilia-Romagna. Dry, fruity, and refreshing with a beautiful effervescence.

Red wine from Puglia, rich and full-bodied. Intense notes of dark fruits, chocolate, and vanilla.

Red wine from Abruzzo, medium-bodied with flavors of cherry and sweet spices.

Sicilian wine blending local grape varieties and Merlot. Fruity, intense, and round on the palate.

Organic wine from Sicily. Blend of Nero d'Avola and Cabernet, offering freshness and spicy notes.

Pure Nero d'Avola, the king grape of Sicily. Powerful yet balanced, with a beautiful structure.

Table wine served in a carafe, available in red or rosé.

Glass of dry, mineral white wine from Burgundy (Chablis).

Glass of house red wine.

Glass of house rosé wine.

Classic rosé from the South of France. Pale, dry, and fruity, perfect for summer.

Rhône Valley red wine, generally spicy and warm.

Bordeaux red wine, structured with black fruit aromas.

A cru from Beaujolais. Light, fruity (Gamay) and very drinkable red wine.

Loire red wine (Cabernet Franc). Fresh, with notes of red fruits and bell pepper.