Palmanova Paris

Italian raw Parma ham, aged and thinly sliced. Melting texture and delicate salty taste. Usually enjoyed as is or with bread.

Parma ham served with buffalo mozzarella. The combination of salty ham and creamy cheese is a classic. Fresh and indulgent starter.

Toasted bread topped with fresh tomatoes, cheese, and herbs. Crispy and flavorful. A simple and popular Italian starter.

Bruschetta enhanced with Parma ham. Adds a salty and rich touch to the tomato bread. Ideal to start the meal.

Variation of bruschetta with smoked salmon. A marriage of smoked fish with the freshness of tomato. Crispy and fragrant starter.

Italian salad with artichokes and Parmesan. Classic olive oil and balsamic dressing. Fresh and vegetarian.

Indulgent salad with crispy breaded chicken pieces. Mix of crunchy and tender textures. Complete and satisfying dish.

Large salad with southern flavors, tuna, anchovies, and olives. Salty and briny flavors. Very refreshing in summer.

Signature salad with marinated salmon. Accompanied by prepared vegetables and vinaigrette. Light and refined option.

Simple side dish of your choice. Either hot fried potatoes or a fresh green salad. Order as a supplement to a dish.

Short pasta baked with a creamy truffle sauce. Rich, melting, and very fragrant. Comforting dish served hot.

Potato gnocchi baked with tomato sauce and cream. Tender texture and creamy sauce. Family dish.

Sicilian specialty of sweet and sour eggplant. Mix of Mediterranean flavors (olives, capers). Usually served warm or cold.

Eggplant gratin with tomato sauce and melted cheese. Rich and flavorful vegetarian dish. Melting texture.

Iconic Italian salad in the colors of the flag. Slices of fresh tomato and mozzarella with basil. Dressed with olive oil.

Assortment of cooked vegetables and fresh cheese. Offers a variety of tastes and textures. Ideal for sharing at the start of a meal.

Breaded and fried mozzarella balls. Crispy on the outside, gooey cheese on the inside. Served with garnish.

Very thin slices of raw beef marinated in lemon. Light, tender, and tart dish. Served chilled.

Beef carpaccio with artichokes. Combination of tender meat and crunchy vegetable. Simple olive oil dressing.

Italian rice cooked slowly with broth, creamy and smooth. Enhanced with artichokes and cheese. Rich dish.

Risotto with various seafood with a touch of tomato. Pronounced seafood flavors. Melting texture characteristic of risotto.

Classic mushroom risotto. Earthy flavor and very creamy texture thanks to Parmesan. Comforting vegetarian dish.

Complete meal formula for children. Includes a main course suitable for younger tastes and an ice cream dessert.

Veal escalope cooked with a tomato sauce flavored with anchovies and olives. Intense Mediterranean flavors. Tender meat.

Veal in a creamy mushroom sauce. Rich and smooth dish. Italian cuisine classic.

Breaded and fried veal escalope, served with pasta. Crispy and golden. Milanese specialty.

Veal baked with eggplant and cheese. Very indulgent and hearty. Blend of melting textures.

Roman specialty of veal cooked with Parma ham and sage. Distinctive salty and herbaceous taste. Fine and tender meat.

Veal prepared with a sweet Marsala wine sauce. Slightly sweet and caramelized flavor. Refined dish.

Veal escalope with lemon sauce. Fresh and tart. Lighter than cream-based versions.

Simply grilled chicken breast accompanied by vegetables. Healthy, light, and smoky. Ideal for a balanced meal.

Beautiful grilled beef steak cooked to your desired doneness. Juicy and flavorful meat. Served with a creamy sauce of your choice.

The most classic pizza with tomato sauce, cheese, and basil. Simple and effective. Crispy crust baked in the oven.

Pizza topped with ham and mushrooms. A classic enjoyed by all. Mild and balanced flavors.

Four Seasons pizza with four different toppings arranged separately or mixed. Variety of flavors on one pizza.

Pizza for cheese lovers. Melting and powerful blend of four Italian and French cheeses. Rich and savory.

Pizza with intense flavors of anchovies and capers. Very salty and fragrant. Traditional Neapolitan recipe.

Pizza topped with chicken pieces and vegetables. Complemented by an egg. A complete meal on a pizza base.

Signature pizza with premium ingredients like Parma ham and buffalo mozzarella. Freshness added by raw arugula after cooking.

Tuna and onion pizza. Mild seafood flavor. Oregano perfumes the dish.

Spicy pizza with chorizo. Zesty and colorful. For those who like spicy flavors.

Folded pizza like a turnover. The filling cooks in its own steam inside, remaining very tender and hot. A surprise when cut.

Meat-free pizza topped with various vegetables. Fresh and light. Suitable for vegetarians.

Smoked salmon and cream pizza. Rich and creamy blend. An alternative to cured meat pizzas.

Sweet and savory pizza on a cream base. The distinct goat cheese flavor is softened by honey. Very indulgent.

Hearty pizza with minced meat and peppers. Bold flavors and consistent texture.

Fried squid and zucchini. Crispy, golden, and savory. To be drizzled with lemon.

Salmon fillet cooked with a lemon liqueur sauce. Original, sweet, and tart taste. Tender fish.

Simply grilled white fish to preserve its delicate flavor. Served with vegetables. Healthy and light dish.

Assortment of fried seafood and vegetables. Variety of crispy textures. Convivial seaside-style dish.

Long pasta with a very fragrant green basil sauce. Herbaceous and garlicky taste. Specialty from Genoa.

Pasta in a rich sauce made with cream, eggs, and bacon. Very creamy and smoky. Comforting and high-calorie dish.

Short pasta in an intense cheese sauce. Blend of mild and strong cheeses. Very creamy texture.

Layers of pasta, tomato meat sauce, and béchamel sauce baked and gratinated. The ultimate family dish. Melting and hot.

Shrimp (prawns) pasta with a pink sauce (tomato and cream). Mild seafood flavor. Elegant dish.

Large stuffed pasta served with a truffle sauce. Powerful and luxurious mushroom flavor. Refined and creamy.

Simple pasta sautéed with olive oil, garlic, and chili. Spicy and aromatic. Traditional Neapolitan recipe.

Salmon pasta with a white vermouth sauce. Subtle and slightly sweet flavor. Original fish dish.

Pasta with seasonal vegetables. Fresh, colorful, and light. Healthy vegetarian option.

Long pasta with various seafood in tomato sauce. Rich in seafood. Intense iodized flavor.

Pasta with spicy tomato sauce (Arrabbiata means 'angry'). Piquant and acidic. Simple and full of character.

Pasta with the famous minced meat and tomato sauce. Rich, flavorful, and nourishing. The great Italian classic.

Tender gnocchi topped with a blue cheese sauce. Strong taste and very rich texture. For cheese lovers.

Italian coffee dessert with biscuits and mascarpone cream. Sweet, creamy, and cocoa-flavored. Homemade.

Sweet dessert or accompaniment.

Jellied vanilla cream dessert. Smooth and melting texture. Often served with a red fruit coulis.

Pizza turnover filled with hot Nutella. Very sweet and indulgent. For hearty appetites.

Vanilla egg cream topped with a caramelized sugar crust. Contrast between hot/crispy and cold/creamy.

Fresh pastry of the day. Varies according to the chef's inspiration.

Coffee served with an assortment of mini-desserts. Allows you to taste several sweets. Ideal for finishing the meal.

Scoops of ice cream or sorbet of your choice. Refreshing and sweet. Classic flavors available.

Italian semi-frozen dessert (parfait) with nougat. Mousse-like texture with crunchy hazelnuts. Served with caramel.

Large ice cream sundae with coffee or chocolate topped with whipped cream. European café classic. Indulgent and refreshing.

Lemon sorbet with Italian lemon liqueur. Very refreshing and digestive. Contains alcohol.

Portion of Gorgonzola, creamy and pungent Italian blue cheese. Served with bread.

Selection of various Italian cheeses. Allows you to discover different flavors and textures.

Fruit-based eau-de-vie, here pear. Traditional fruity and powerful digestif.

Peppermint liqueur. Fresh, sweet, and minty taste. Served chilled.

Normandy apple eau-de-vie. Aroma of cooked apple and wood. Warming digestif.

Renowned wine eau-de-vie. Aged in oak barrels. Woody and fruity notes.

Southwestern French wine eau-de-vie. Rustic and fragrant. Digestif with character.

Sugarcane eau-de-vie. Warm and sweet flavors. Exotic digestif.

Sweet Italian lemon liqueur. Very cold and lemony. A classic after an Italian meal.

Italian almond liqueur. Sweet taste of bitter almond (marzipan).

Italian pomace brandy. Strong and dry taste. Traditional digestif.

Italian anise liqueur. Sweet and aniseed taste. Often served flambéed or with coffee beans.

Italian herbal liqueur (yellow color). Complex spicy and herbaceous taste.

Green apple liqueur. Very fruity and tart taste. Served chilled.

Extra egg to garnish a dish.

Extra vegetables to garnish a dish.

Extra minced meat.

Extra tuna.

Extra salmon.