Pizzeria Bella Vita.

An economical starter-main-dessert menu offering classics like pizza, lasagna, or Milanese cutlet. Ideal for a complete meal at a gentle price.

A more elaborate full menu offering premium choices like entrecote or grilled salmon. Perfect for a hearty meal with Italian and French flavors.

A classic French cocktail made with cassis cream topped with champagne. Sparkling, sweet, and elegant.

A glass of prestigious French sparkling wine. Dry, fresh, and festive.

Classic mixed cocktails. Choice between whisky, vodka, or gin with their traditional accompaniments.

Traditional aniseed aperitifs (Ricard, Pastis) or vermouth (Martini). Usually served chilled, sometimes with water.

Popular aperitif made with white wine and fruit cream. Sweet and fruity.

Distilled spirit made from grains. Served neat or on the rocks.

Selection of classic aperitifs including fortified wines and bitters.

Refreshing mix of fruit juices. Price varies depending on the complexity of the mix.

Large fresh salad with salmon, ideal for a light meal.

House mixed salad.

Varied and colorful salad with ham and crunchy vegetables.

Classic from the South of France with various raw vegetables. Note that this version includes ham.

Salad rich in marine flavors with tuna and anchovies.

Exotic salad mixing seafood (salmon, shrimp) and sweet notes (orange).

Hearty salad based on rice and seafood, enhanced with fresh fruit.

Assortment of various raw vegetables. (Note: the description mentions 'tuna', check if you are strictly vegetarian).

Traditional Milanese dish of braised veal shank, tender and flavorful.

Small pieces of veal, often cooked with cheese or a wine sauce.

Thin breaded and fried veal cutlet. Crispy and golden.

Veal cutlet topped with ham and melted cheese, sometimes with a bit of tomato sauce.

Veal cutlet cooked with a sweet Marsala wine sauce.

Veal cutlet served with a light lemon sauce.

Roman specialty: rolled or stuffed veal with cured ham and sage.

Veal cutlet served on a bed of spinach.

Veal cutlet topped with a cream and mushroom sauce.

Marbled cut of beef grilled to your preference.

Entrecote served with a spicy pepper sauce.

Entrecote topped with a creamy sauce of Italian blue cheese.

Entrecote topped with a creamy sauce of Italian blue cheese.

The most tender cut of beef, simply grilled.

Tender beef fillet accompanied by a flavorful green pepper sauce.

The basic pizza, simple and effective with cheese and olives.

The 'Queen' of classic pizzas in France, with ham and mushrooms.

Savory and aromatic pizza with anchovies and capers.

Spicy pizza with merguez sausage and egg.

Pizza folded like a turnover, filled inside.

Tuna pizza.

Vegetarian pizza topped with various vegetables.

Rich variation with artichokes and capers.

Complete pizza with onions and egg.

Pizza with various seafood.

Pizza with plenty of minced meat and vegetables.

Rich vegetarian pizza with garlic and eggplant.

Carbonara-style or flammenkuche pizza with bacon.

Spicy pizza with Spanish spicy salami.

For cheese lovers: a mix of 4 varieties.

Nordic pizza with smoked salmon.

Pizza for carnivores with a selection of Italian cured meats.

Creamy pizza with minced meat.

Simple and refined with Parma ham.

Luxurious pizza with seafood and salmon.

Original pizza with chicken and potatoes.

Firm-fleshed fish served with a refined saffron sauce.

Monkfish cooked with tomatoes, garlic, and herbs of Provence.

Monkfish served with a spicy green pepper sauce.

Salmon with a creamy Port sauce.

Simply grilled salmon steak.

French cuisine classic: salmon with a creamy, tangy sorrel sauce.

Scallops served with a golden saffron sauce.

Scallops prepared in an exotic style, possibly spicy.

Scallops with garlic, tomatoes, and parsley.

Large grilled prawns.

Prawns sautéed with garlic and herbs.

Fried calamari rings.

Calamari cooked in tomato sauce.

Soft French cheese.

Creamy Italian blue cheese.

Fresh Italian stretched-curd cheese.

Goat cheese.

Classic Italian charcuterie.

Salted and dried pork loin.

Assorted platter of various cured meats.

Renowned Italian cured ham.

Red wine from the Rhône Valley, generally spicy and fruity.

Light and fruity red wine.

Bordeaux red wine, structured and tannic.

Prestigious Bordeaux appellation. Rich and elegant red wine.

Rosé wine known for its deep color and powerful aromas.

Classic rosé from the South of France, pale and refreshing.

Dry white wine from the Loire, ideal with seafood.

Light and fruity red wine from Veneto, Italy.

Famous Tuscan red wine.

Light Italian wine from Lake Garda.

Wine from Vesuvius ('Tears of Christ'), mineral and ancient.

Sparkling Italian red wine.

The 'King of Italian wines', powerful and long-aging.

Table wine served in a carafe.

Bottle of French Champagne.

Classic sodas and carbonated drinks.

Still or sparkling mineral water (50cl).

Assorted fruit juices.

Large bottle of mineral water (1 liter).

Simple espresso.

Hot milky drinks or infusions.

Hot coffee with whisky and whipped cream.

Strong alcohols served at the end of the meal to aid digestion.

Selection of classic blonde beers.