Restaurant ARSENE

Classic Cuban cocktail made with rum, fresh mint, lime, sugar, and sparkling water. Refreshing, tart, and slightly sweet. Served over ice.

Creamy tropical cocktail made with rum, coconut cream, and pineapple juice. Sweet, fruity, and smooth with a creamy texture.

Famous Italian aperitif made with Prosecco, bitters (like Aperol or Campari), and sparkling water. Sparkling bittersweet taste, served with an orange slice.

Potent exotic cocktail made with rum, orange liqueur (Curaçao), orgeat syrup, and lime juice. Complex almond and citrus flavors.

Brazil's national cocktail, made with cachaça (sugar cane spirit), sugar, and crushed lime. Fresh, tart, and strong.

Cocktail based on vodka, spicy ginger beer, and lime juice. Traditionally served in a copper mug. Zesty and pungent taste.

Classic Mexican cocktail made with tequila, orange liqueur, and lime juice. Often served with a salted rim. Perfect balance of sour, sweet, and salty.

A floral variation of the Spritz, based on elderflower syrup, Prosecco, sparkling water, and fresh mint. Very light, sweet, and refreshing.

A fresh and exotic starter combining the sweetness of avocado and mango with shrimp. Often seasoned with a light citrus vinaigrette.

A French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise. Simple, effective, and delicious.

Snails baked in their shells with parsley and garlic butter (snail butter). A traditional French dish rich in herbaceous and garlicky flavors. To be enjoyed hot with bread.

Rustic meat pâté (usually pork and liver) baked in the oven. Coarse texture and authentic taste. Served cold with bread and pickles.

Comforting soup made with caramelized onions in beef broth, topped with toasted bread and a thick layer of melted, gratinated cheese.

Caprese salad presented in thin slices. Fresh tomatoes and mozzarella alternated, drizzled with pesto sauce (basil, pine nuts, olive oil). A light Italian starter.