Livio Più

Sparkling Italian cocktail made with peach puree and prosecco wine. Sweet, fruity, and refreshing.

Bitter and aromatic cocktail based on vermouths and Campari. A classic aperitif drink served on ice.

Powerful and bitter cocktail mixing gin, vermouth, and Campari. Complex and herbaceous.

Vibrant red Italian liqueur, known for its pronounced bitterness. To be enjoyed neat or with a mixer.

Gin and tonic served with cucumber for a touch of vegetal freshness. Sparkling and thirst-quenching.

Italian vermouth, available in sweet (white) or more robust (red) versions. Aromatic and slightly sweet.

French anise liqueur served with water. Pronounced licorice and anise flavor. Very popular as an aperitif.

Prestigious French sparkling wine. Notes of citrus and white flowers, fine bubbles.

Italian sparkling wine. Light, fruity, and fresh.

French cocktail made with champagne and cassis cream. Sparkling and sweet.

White wine aperitif mixed with a fruit cream of your choice. Sweet and fruity.

Classic Italian pale lager. Light, golden, and balanced with a subtle bitterness.

Belgian abbey white beer. Notes of citrus and spices, cloudy and refreshing.

Parisian India Pale Ale. Hopped with fruity notes and a pronounced bitterness.

Internationally known classic pale lager. Clear and malty.

Alcohol-free version of Heineken beer. Retains the characteristic malty taste.

Light Mexican beer often served with a lime wedge. Very refreshing.

Special beer flavored with gin. Unique aromatic profile combining cereal and botanical notes.

Energizing cocktail with coffee and vodka. Creamy, rich, and full-bodied.

Sweet and sour cocktail based on almond liqueur. Silky texture thanks to egg white.

Cuban cocktail with rum, mint, lime, and sparkling water. Fresh and tangy.

Mexican cocktail with tequila and grapefruit. Sparkling, fruity, and slightly bitter.

Exotic variation of the Mojito with passion fruit. Sweet and tangy.

Fruity variation of the Mojito with raspberries. Fresh and colorful.

Alcohol-free version of the Spritz. Bitter orange flavors and bubbles.

Alcohol-free version of the Mojito. Fresh mint and lime.

Alcohol-free Mojito with passion fruit.

Alcohol-free raspberry Mojito.

The classic Venetian Spritz. Aperol, prosecco, and sparkling water. Bitter orange and effervescence.

Spritz variation possibly with cucumber notes. Fresh and light.

Spritz with elderflower liqueur (St-Germain). Floral and sweet.

Spritz prepared with Campari instead of Aperol. More bitter and intense.

The classic pizza par excellence. Tomato sauce, cheese, and fresh basil. Simple and delicious.

Cream-based pizza with a whole creamy burrata. Rich and milky.

Pizza combining the sweetness of eggplant and the character of goat cheese. Flavorful and melting.

White pizza topped with cured beef (bresaola) and small mozzarella balls. Enhanced with balsamic vinegar.

Four cheese pizza. Rich, melting, and intense in flavor.

Mushroom and ricotta pizza. A classic marriage of forest and creamy flavors.

Truffle-scented white pizza. Topped with fresh arugula and parmesan for a kick.

Vegetable pizza. Fresh and light.

The classic Queen pizza with quality ham and mushrooms.

High-quality Ortiz tuna pizza. Salty and Mediterranean.

Spicy pizza with high-quality Iberian chorizo and smoked cheese.

Four Seasons pizza with various ingredients (artichokes, ham, olives). A complete classic.

Pizza topped with Parma ham and peppery arugula. Salty and fresh.

Spicy pizza with sausage and onions. For those who like bold flavors.

Gourmet pizza with truffle mortadella and burrata. Very rich and fragrant.

Thinly sliced raw beef, marinated. Served with parmesan and a side. Fresh and light.

Cold Italian dish: thinly sliced cooked veal topped with a creamy tuna sauce. Savory and surprising.

Thick and tender beef steak. Served with cream pasta.

Grilled sliced beef served on a bed of arugula. Accompanied by potatoes.

Tender breaded chicken breast served with a light sauce and creamy pasta.

Crispy breaded veal served with tomato pasta. A Milanese classic.

Variation of the Milanese escalope served with a fresh salad on top.

Veal cooked with cured ham and sage. Rich Marsala wine sauce.

Breaded chicken gratinéed with mozzarella and tomato sauce. A gourmet Italian-American dish.

Mixed fried shrimp and vegetables. Crispy to dip in tartar sauce.

Large grilled prawns served with garlic and oil pasta.

Roasted white fish fillet served with Mediterranean vegetables and pesto.

Layered pasta gratin with a slow-cooked meat sauce and béchamel. Melting and comforting.

Fresh pasta served in a rich truffle cream sauce with ham. Very fragrant.

Tubular pasta with green vegetables and creamy cheese. A spring-like and vegetarian dish.

Homemade stuffed pasta, recipe changes based on the chef's inspiration.

Ribbon pasta served with a blue cheese sauce and roasted vegetables. Strong flavor.

Pasta with creamy basil sauce. Simple and aromatic.

Pasta baked in the oven with a creamy tomato sauce and plenty of cheese.

Long pasta with fresh tomato sauce. Italian simplicity.

French interpretation of carbonara with cream, bacon, and egg yolk.

Long pasta served with classic meat bolognese sauce.

Pasta sautéed in olive oil, garlic, and chili. Spicy and flavorful.

Short pasta in a spicy tomato sauce. A zesty classic.

Simple and mild white sauce pasta.

Tasting plate featuring three different types of pasta.

Gluten-free pasta option with choice of sauce.

Mix of young salad leaves, light and fresh.

Peppery salad with shavings of salty cheese.

Small sweet tomatoes in a salad.

Crispy fried potatoes.

Simply cooked green vegetables.

Quickly sautéed spinach.

Small roasted potatoes with skin.

Classic Italian dessert with coffee, mascarpone, and ladyfingers. Creamy and fragrant.

Creamy cheesecake on a biscuit base. Topped with an exotic fruit coulis.

Fruity variation of tiramisu with raspberries.

Jellied Italian vanilla dessert cream. Smooth and silky texture.

Cream puff filled with ice cream and topped with chocolate sauce. A gourmet classic.

Airy chocolate dessert rich in cocoa.

Chocolate cake with a molten center. Served warm with ice cream.

Rice slowly cooked in vanilla milk. Creamy and comforting.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Ice cream coated with crunchy hazelnut pieces. Meringue or ice cream center.

Espresso served with a selection of petits fours (mini desserts).

Tea served with a selection of petits fours.

Artisanal ice cream or sorbet scoops. Choice of classic and fruity flavors.

Italian dessert consisting of a scoop of vanilla ice cream drowned in hot espresso, with a touch of liqueur.

Coffee ice cream coupe with plenty of whipped cream.

Ice cream coupe garnished with cherries in syrup.

Fruity iced dessert with vanilla, red fruits, and whipped cream.

Cola soda.

Orange or lemon soda.

Iced peach tea.

Intense sparkling water.

Ginger ale or tonic sodas.

Lemonade mixed with syrup.

Various fruit juices.

Homemade fresh lemon drink.

Still or sparkling mineral water (medium size).

Still or sparkling mineral water (large size).

Small strong Italian coffee.

Two shots of espresso in a cup.

Espresso topped with milk foam.

Hot coffee with whisky and cream.

Selection of flavored black and green teas.

Herbal teas without caffeine.

Smooth and fruity single malt whisky.

Renowned French grape brandy.

Smoky notes aged Scotch whisky.

Norman apple eau-de-vie.

Smooth and fruity single malt whisky.

Venezuelan old rum.

Powerful and complex Japanese whisky.

Premium white tequila.

Aromatic Italian marc de raisin eau-de-vie.

Italian anise liqueur.

Sweet Italian almond liqueur.

Refreshing green mint liqueur.

Sweet Italian lemon liqueur.

Frozen lemon and vodka mix. A revisited palate cleanser.

Artisanal plum eau-de-vie.

Very fragrant Norman apple eau-de-vie.

Fruity apricot liqueur.