Fior Di Latte

GALICEA MARE, ROSE - The hills of Oltenia

(Feteasca neagra)

Grilled octopus with potato

Baked salmon with asparagus and Mediterranean sauce

Tuna steak with spinach

Spicy shrimp with olives, tomatoes and garlic

It's as if the entire dish becomes more elegant, and the beautiful moments get multiplied in your life, when you have before you a provocative preparation. Spicy and exciting, but not too hot, so the taste buds can experience the refined association of flavors.

Salmon with oranges, brandy, mashed broccoli

The marine aromas are imbued with the sweet-sour juices above which, a vibrant wave of cognac reconciles the opposing taste buds in a pirouette of senses... The mashed broccoli tempers this gourmet heresy.

Platter of grilled seafood (octopus, baby calamari and shrimp)

Fully enjoy this queen of dishes with seafood! This unmistakable taste of fleshy squid tentacles sprinkled with olive oil, the subtlety of the calamari, and the tenderness of the shrimp, sprinkled with lemon. It's a fiesta!

Red Sea Bream with zucchini and potato cream.

Sea bass fillet with lime sauce on a bed of risotto primavera

You wished for a sea bass on your plate and now you got one! The fillet rests well on a bed of risotto primavera, boiled in fresh vegetable soup and olive oil. The lime sauce is the final agreement for an exceptional dish!

Asparagus and broccoli cream soup with almond foam

Zuppa di pesce - tuna, salmon, mussels, shrimp

We all know there are dozens of ways to make fish soup, but if you plan on having a ZUPPA, pick a supreme one. It combines, in a fantasy that Italian nobles had long ago, the Mediterranean fish with seafood.

Bio chicken soup with homemade noodles

Tomato cream with basil

Many people consider the creamy tomato soup one of the best. Its success mainly due to the fresh tomatoes, the sour cream, the butter, the salt, the pepper... and the basil, which will have you seriously consider having it again...

Tuna tartare with avocado and peppers

A good tartar is a symphony of small ingredients, carefully assorted so that at the end, applause is due. The avocado and the pepper will highlight, in this case, the subtle note of the opera which lies nobly on your plate.

Tuna carpaccio with Sicilian salad

Carpaccio is a triumph of tuna meat, cruel as in the island of Favignana. Returning to the first culinary skills, the food celebrates the sublime meeting between Mediterranean and Sicily. We are invited to the show!

Bruschetta with tomatoes, garlic and basil

Things are clear here: the very best dough, the very best bread; the respect for tradition is unblemished. The concern for quality of ingredients, which are placed on top: cherry tomatoes, garlic, basil... irresistible.

Bruschetta with porcini, truffles, valerian, parmesan and nuts

The premium version of the Italian bruschetta seems to be a symphony of bread, of the most unexpected aromas which will eventually receive your applause. Alas, truffles! Their combination with the other ingredients is so sublte that only a master could match them!

Eggplant wrap with feta cheese and tomatoes

I'm prepared! Simple and fresh, like the summer day, under the southern skies. Thin, sliced of the eggplant envelops the delicious cheese and cream mix, leaving then embraced by red sauce and scented. Delicious start of the culinary journey!

Tuna roll with avocado

When you first take a slice of this dish, take a moment to admire the perfect association of ingredients. Then... enjoy! Fresh tuna, avocado mousse, olive oil, lemon juice and slightly spicy sprouts! Mmmm!

Octopus salad with carrots and celery

Salmon tartar with avocado mayonnaise and strawberry ragu

Tartar salmon, raised in a cylinder on a bed of avocado - culinary architecture that harmoniously combines taste and color. A guacamole "reinterpreted" in mayonnaise gives balance and refinement to the king-salmon, with a "crown" of aromatic strawberries. Unique!

Burrata, cherry tomatoes, arugula and bruschetta

Cheese platter with grapes, apples and nuts

Samburesti, CHATEAU VALVIS -

(Cabernet sauvignon)

ORNELLAIA, LE VOLTE - Tuscany

(Merlot, Sangiovese, Cabernet sauvignon)

GALICEA MARE, ELEGANCE - The hills of Oltenia

(Feteasca neagra)

Domaine Ceptura Rouge, DAVINO, Dealu Mare

(Cabernet sauvignon, Merlot, Feteasca neagra)

Dom Perignon Vintage-Champagne

Mint lemonade

Krombacher weizen (unfiltered)

Krombacher Pils

Krombacer weizen without alcohol

7up

Lipton

Mirinda

Pepsi

Aqua Carpatica sparkling 750 ml

Aqua Carpatica still 750 ml

Aqua Carpatica sparkling 330 ml

Aqua Carpatica still 330 ml

Seafood risotto

Linguine with seafood

Tuna Paccheri with dried tomatoes and capers

Potato dumplings with four cheese sauce, nuts and spinach

These potato cushions are delicious, wrapped in a cream sauce and four cheeses - as four tasting seasons: gorgonzola (with noble mold), parmesan (long matured), pecorino (from sheep's milk) and Brie (soft, French) !

Risotto Torino-Milano, with parmesan and saffron

In the north of Italy, risotto is the successful food of piedmont restaurants. Ask for a portion of rice that this time we found it to be with butter, greens and parmesan, but especially with the delicious meat sauce. The crude saffron yellow will bring the joy of life!

Tagliolini with parmesan and truffles

Tagliolini with parmesan and truffles is a dish contrived by associating noble earth mushrooms with 24 month old parmesan and, especially, with thin pasta and tender like newly grown grass. An abundance of perfume and flavor.

Traditional lasagna

We make lasagna like the ones that invented it, centuries ago! Green pasta sheets, with spinach, and the hand-minced beef, in a clasic ragu sauce, are overlayed in a overwhelming Babel of undefinible taste. Nourishing and flavorful!

Paccheri alla carbonara with pancetta (guanciale), egg and parmesan

These pasta are such a huge success with italian cuisine amateurs, that, in Europe and beyond it, paccheri alla carbonara are asked for more than in their own country. We cook them after a clasic recipe – with egg yolk and parmesan.

Paccheri amatriciana with pancetta (guanciale), tomato sauce and pecorino

In a time when Prusia forbid importing garlic from Italy, it was trafficked in paccheri, thus being given the name of smuggled garlic. We cook them with Amatriciana sauce, smoked pork jowl, garlic, tomato sauce, spices and pecorino romano.

Tagliatelle with shrimps and zucchini

Combined with shrimp and zucchini slices, full of unsuspected flavors, tagliolini are a small culinary work of art. We’re betting on a surf & turf dish – sea and earth – un light dish, with a discrete basil aroma!

Tagliatelle bolognese

Invented in the north of Italy – where even today kitchen magicians prepare then in a traditional way – it seems they were on the table, in 1487, at the wedding of Lucretia Borgia and the Duke of Ferrara. Ragu sauce is traditionally cooked from baked meat, flavored and hand minced.

Tagliolini with fresh tomatoes and basil

Nothing simpler to prepare, nor to consume! The homemade tagliolini pasta, the well ripened tomatoes, flowing into a generous pasta above, the basil scent, with all the summer field aromas in your dish...

Tagliatelle with porcini and truffles

Invented in Emilia Romagna, the "tagliatelle" are pasta that bring joy to the chef's hand and to the customer's eye. Easy to prepare at home, they lure you into a "dance" of savors, given by the ideal mix of truffles, porcini, parmesan and sour cream.

Oatmeal and chocolate chip cookies

Cheesecake

Tiramisu

Hearty and creamy, sprayed in coffee and powedered with cocoa, it's... sublime! The legends of how it was first prepared are many, in Italy, but get ready to add your own legend to the taste that you'll never forget.

Iles Flottantes (bird milk)

Perhaps when he invented his "Propeller Island", Jules Verne got his inspiration from every Frenchman's childhood desert: "Iles Flottantes"... the islands of whipped egg-whites and sugar, boiled in milk, floating on the refined egg cream and whipped cream.

Moelleux au chocolat

Had it not been a queen of sweets, we would've placed it on the throne of poetry... Moelleux au chocolat is more than a cake. It's a metaphor for man: dresssed in the crust of daily events, but with a warm, passionate heart. Liquid...

Panna Cotta with strawberry sorbet

Fior Di Latte pancakes

Pancakes with Nutella, chocolate, whipped cream

Their success is due to a combination between the dough and the peanut and cocoa cream that has been making a splash since 1964, when it was invented by the Italians, as well as the other ingredients. You have a complex dolce, that you cannot ignore.

Chickpeas, broccoli and avocado salad

This salad combines the rich flavor of chickpeas with the crunchy texture of broccoli and the creaminess of avocado. Arugula adds a slightly spicy and fresh note, while pine nuts contribute with a distinct flavor and a crunchy texture.( 300 g ~ 174.94 kcal / 100g )

Endive salad, Rochefort cheese, walnuts, pears and mustard sauce and croutons

Greek salad

The Greeks call it horiatiki. And only they can make it, in an incomparable manner. What does it actually contain? Simple ingredients: lots of vegetables, feta cheese and kalamata olives, from the southern Peloponnese - it has been a part of history since Homer!

Vegan salad

You face a complex salad, with unexpected ingredients, with an unexpected ending. Enjoy the variety of leaves, feel the sour pomegranate taste and make a wish after you've had this very healthy dish. For example... to live for 100 years!

Turkey salad, valerian, dried tomatoes, raclette, mustard sauce

Inspired by menus in northern Italy, on the Swiss border, this salad has an ingredient that sets the tone. It's the unmistakable raclette cheese, which befits the nearby turkey meat and ties it to the mustard sauce, the dried tomatoes and the valerian.

Shrimp salad, arugula, walnuts, corn, cherry tomatoes and cocktail sauce

An irresistible combination! Brilliant mix between shrimp, nuts and corn! Alchemy gives rare culinary revelations. The unmistakable aroma of cognac in the cocktail sauce brings out a striking crustacean marine scent.

Chickpea, broccoli and avocado salad

This salad combines the rich flavor of chickpeas with the crunchy texture of broccoli and the creaminess of avocado. Arugula adds a slightly spicy and fresh note, while pine nuts contribute with a distinct flavor and a crunchy texture.( 300 g ~ 174.94 kcal / 100g )

Salmon salad

Yes, within this salad the pink, delicate, smoked North Sea fish meets the quail eggs and forest mushrooms. An inspired recipe, that also brings croutons, avocado and the suave sour cream and lemon sauce to the table.

Matcha Latte

Caffeine-free cappuccino

Cappuccino

Caffeine-free espresso

Double espresso

Espresso

Potato chips with cherry tomatoes

Bread basket

Home baked, our bread is the best, regardless of shape, texture and composition. Crunchy, roasted or fluffy, you will find it as you like, in the basket that promises addicting flavors.

Fried spinach with butter and parmesan

Boiled or fried, the spinach is a vegetable that goes with more cheeses than you would've thought. Here it is in this savory association, with butter and parmesan, gaining new, creamy consistencies and the taste of perfection!

Mashed potatoes with truffles

Nothing compares to beef sirloin, along a potato and truffle puree. This recipe is fit for a king. Be a king and ask for absolute refinement... in a contorni to your liking.

Mashed potatoes

Top quality boiled potatoes, drained and mixed with warm milk, salt and nutmeg. This is the basic, popular recipe of the puree. As taste may vary, you may ask for another ingredient to add to the blend, perhaps once that reminds you of childhood.

Fries

With a history disputed by the French and the Belgians, the fries enjoy a formidable success nowadays. In a classy restaurant, their recipe pleasantly surprises you and makes you think about how the time of discovery has not ended.

Potatoes with rosemary

Boiled and blessed with a speck of butter, the potatoes wouldn't look so elegant alongside fish or meat, if the unmistakable rosemary scent wasn't sprayed on top of them, as a branch of the Christmas tree.

Porcini

Their flesh is white and firm, with a slightly nutty taste, a pleasant taste and smooth, creamy texture. They are served fresh, lightly fried in butter, with pasta, risotto, soup and many other dishes. In any combination, it elevates!

Grilled vegetables

The grilled vegetables maintain their basic aroma, wrapped in unexpected, smoky tastes. They are the perfect accompaniment to a meat dish. Or, you could have them on a stake, with butter.

Asparagus

Louis XIV loved asparagus so much that he ordered greenhouses to be made in order for him to enjoy it all year long. In the restaurant, it happily accompanies a dish with meat or fish.

Mixed salad

You can start your meal with a more consistent salad, presented in the "Insalate" section but, if you're facing a main dish, associate it with a light, mixed salad - a true, Italian style "contorni di verdure".

Broccoli

One of the basic vegetables of medieval gastronomy, the broccoli has since become a charismatic ingredient. Alongisde the red shrimp of Sicily, or salmon fillet, their green inflorescence gives you a feeling of perfection.

Rossini beef muscles

The recipe has much in common with the "Tournedos Rossini," attributed to the Italian composer, who is said to have asked the chef to turn his back to the stove (tournez dos!) to see how he cooks.

Beef tenderloin with porcini mushrooms and fresh truffles

More fibrous than veal tenderloin, but more substantial, beef tenderloin has its own fame. At this table, you will also enjoy porcini mushrooms, with their forest-mushroom fragrance, and truffles, whose aroma will enchant you.

Goose liver with caramelized apples and plums

The pairing of creamy goose liver with caramelized apples and prunes is already a classic in a gourmet culture from which we like to claim our refined menu. This dish has seen dozens of variations. But where will you experience the first shiver?

Baked mountain rooster with mixed salad

The black rooster meat is a delicacy when prepared as such. Greased with olive oil, baked for the appropriate time, and moistened with the sauce in which, along with butter, garlic, lemon and honey, there's an intense sense of rosemary.

Duck leg with creamy polenta with truffles and red wine sauce

Beef tagliata with rocket, parmesan and olive salsa

A generous portion of grilled beef, seared to perfection on the outside and juicy on the inside, thinly sliced and served over a bed of fresh, crisp arugula. The beef is crowned with delicate shavings of aromatic Parmesan, which melt gently under the heat of the meat, offering a creamy and salty layer.

Crispy turkey escalope

Chicken meat is quite good, turkey meat however has no match in gastronomy! As such, we have reinterpreted for you a classic recipe of Austrian origin, as to please both your gourmet side, and the one looking for a healthy diet.

Grilled Argentinian ribeye steak

A juicy argentinian steak is, for many, the ultimate indulgence! There's something in the recipe... that stimulates the nerve centers, causing unique gustatory pleasures. You don't need much else. Just a mixed salad and an old friend: the tartar sauce.

Chateaubriand

A simple but famous dish. Its name comes from the French diplomat and writer, Francois de Chateaubriand. His chef used to cut beef fillets, which he cooked and served with a béarnaise sauce. Revel!

Croissant with avocado and poached eggs

Toast with egg scrambled with truffles

Toast with avocado, salmon and scrambled eggs

Scrambled eggs with wild mushrooms and truffles

The queen of omelets dines with you. The crown jewels are the wild mushrooms and the truffles. It is one of the most mysterious combinations in gastronomy.

Croissant with vanilla cream and fresh raspberry

Porridge with fresh fruits and honey

Shakshuka

Omelet with vegetables

The vegetables aquire, in the fluffy composition of the omelete, an exquisite taste; for this, 145.000 eggs aren't required (like in the Guiness Book), just the classic, dogmatic pairing of eggs and... the long handle frying pan of our master chef.

Eggs Benedict with pancetta

From the trivial slice of toast bread with eggs to a double menu, in a generous layer of pancetta and Dutch sauce, specific to the workers of the Eastern coast, the road of culinary inventions doesn't seem too long. Savor the perfect combination of bread-meat-eggs!

Scrambled eggs with pancetta and fontina cheese

If the thin slice of pork breast cut with "the scalpel" was passed through fire to earn its place in the composition, the fontina sits naturally on the fluffy carpet. It's as if the music came down from the Alps!

Eggs benedict with salmon

The English, great sandwich lovers, and the French, great egg consumers will be both ecstatic in ordering this "all in one" that pleasantly lengthens the wait, until the proximal main meal of the day.

Toast with avocado and scrambled eggs

Galicea Mare Martha Bouquet

Galicea Mare Martha Bouquet

Pinot Grigio - San Angelo

(Pinot Grigio)

Domaine Ceptura Blanc, DAVINO, Dealu Mare

(Sauvignon blanc, Feteasc alba, Riesling)

JERMANN, Pinot Grigio Friuli

(Pinot grigio)

Recas Wineries, SOLO QUINTA Timis Hills

(Chardonnay, Sauvignon blanc, Feteasca regala)

Mastroberardino, GRECO DI TUFO - Countryside

(Greco di tufo)

Samburesti, CHATEAU VALVIS

(Sauvignon Blanc)

Domaine Ceptura Blanc, DAVINO, Dealu Mare

(Sauvignon Blanc, Feteasca Alba, Riesling Italico