Our menu

Campanelle with chanterelle mushrooms and vegetables (new)

Chanterelle mushrooms and vegetables are sautéed with bacon, then simmer in little white wine and broth.

The campanelle are fresh pasta shaped like corolla.

Oven-grilled rigatoni with goat’s cheese

Flavoured with wild marjoram and olive oil.

Rigatoni with figatelli and with “brousse” (fresh cheese)

"Al forno" lasagna

With Bolognese sauce or with aubergines/eggplants, according to season.

Gnocchi with speck and gorgonzola cheese

Speck is a smocked ham from Tyrol of which the strong flavour matched well with gorgonzola cheese.

Tagliatelle alla contadina (new)

White sauce slightly spiced, poultry breasts, speck (type of cured ham).

Gnocchi al pesto, like in Genova

Olive oil, basil, pine nuts, garlic and parmesan cheese.

Penne rigate with small squids, Provence-style

Pan-sautéed with small squids with onions, deglazed with white wine then simmered in a tomato sauce slightly spicy.

Tagliatelle with Parma ham, parmesan cream and arugula

Rigatoni with braised lamb, with preserved tomatoes

Braised diced lamb, deglazed with white wine, simmered in a tomato sauce with vegetables and spiced with gremolata (minced parsley, lemon zests and garlic).

Tagliatelle with preserved rabbit and basil

Pieces of rabbit and lardoons browned with olive oil, with garlic, Provence herbs and pesto.

Beef tagliata Florentine-style (new)

Slices of rare beef slices, pan-sautéed with balsamic vinegar, served on a bed of arugula and parmesan cheese shavings.

Veal osso buco

A tender piece of veal shank simmered in a tomato sauce with Provence herbs; served with home-made gnocchi.

Tagliatelle with foie gras (fattened liver) and smoked duck breast

A delicious creamy sauce with foie gras, deglazed with Marsala.

Black tagliatelle with scallops, saffron-flavoured cream

Home-made Piedmontese ravioli and sage butter

Braised veal and chicken stuffing, celery, spinach, onions, round rice, garlic, white wine, basil and parmesan.

Home-made green ravioli with three cheeses

Stuffing with parmesan, ricotta and emmental cheeses, pesto sauce.

Spaghetti with gambas and lemon (new)

Lemon-flavoured sliced courgettes/zucchinis, gambas (peeled), cherry tomatoes, finely chopped basil

Country spaghetti, with courgette/zucchini, red onion and gorgonzola (new)

After having been stewed with sundried tomatoes, olives, garlic and basil, and then simmered in a little white wine, these vegetables are pan-sautéed with the spaghetti and little gorgonzola dices.

Spaghetti with botargo (new)

Botargo is a compression of fish eggs, the mullet,
that are dried and canned in a wax coating.
It is served grated on the pan-sautéed pasta with olive oil.

Courgettes/zucchinis flan with fine herbs

Served on a tomato coulis.

Crostini with poultry livers (new)

Grilled country bread, coated with a dressing with a poultry livers’ base, tomatoes, anchovies, capers, white wine, parmesan cheese; served with green salad.

Crostini with speck and mozzarella cheese

A nice country toasted slice of bread, coated with melted mozzarella cheese, smoked ham, basil and tomato coulis; served with green salad.

Salad and burrata (new)

The burrata, very creamy cow cheese of great delicacy, looks like a mozzarella ball.

It is served with a touch of olive oil, with salad and marinated vegetables.

The "Al Dente" salad

Mesclun salad, speck, grilled peppers, pine nuts, mozzarella and shredded poultry.

Fresh salad with smoked salmon

Mesclun salad, smoked salmon, avocado, salmon eggs, cucumber, cherry tomatoes, dill, lemon vinaigrette.

Goat’s cheese in a crispy brick leaf with “tapenade” (olive paste, capers, anchovies)

Slices with goat’s cheeses spread with olive paste and roasted in a brick leaf; served on a bed of salad.

Beef carpaccio with balsamic vinegar

Thinly-sliced raw beef, parmesan cheese shavings, arugula, olive oil.

The antipasti plate

A generous starter that can be shared or chosen for a main course

Vegetables cooked and marinated with olive oil, Parma ham, bresaola, speck, mozzarella di buffala, gorgonzola and parmesan cheese.

Panettone perdu (new)

This is the classic pain perdu, a creamy french toast that cooks into a custardy, with panettone instead of bread

Caramelized apples

Caramelized apples, vanilla ice cream, cinnamon ice cream.

Pear flan, chocolate sauce

The pannacotta with raspberry coulis (new)

Italian cousin of our “crème brûlée » (custard cream with caramelized topping), the pannacotta is a cooked cream with sugar.

Tiramisu with coffee

Venetian specialty: coffee flavoured biscuit topped with a whipped mascarpone cream.

Chocolate cake

Sorrentine

Rum-raisin and vanilla ice cream, small rum babas (spongy cakes) specialty from Sorrente (Naples gulf).

Profiteroles (chou puffs) with hot chocolate

Affogato al caffé

Vanilla ice cream, hot coffee and Chantilly whipped cream.

Limoncello cup

Lemon sorbet and limoncello.

Ice cream and sorbet cup

Ice creams: strawberry, vanilla, coffee, chocolate, rum-raisin, iced nougat. Sorbets: melon, passion fruit, pear, peach, lemon.

The hearty coffee

Coffee with a small chocolate cake slice

Plate of Italian cheeses

LUNCH & EVENING MENU for 19,60 Euros

Choice of starter
For the antipasti and bresaola carpaccio: extra charge of 3,80

Choice of a pasta dish
(in the “Nos Classiques" section)

Choice of dessert or Nespresso coffee
For the cheese, the “fragolino" and “limoncello” cups: extra charge of 2,00

Your birthday?

Our chocolate cake is served with candles; you are just left with blowing them out, with music of course!

The cake can be included in the menu, without an extra charge on the price.

You can choose to eat this cake or you may prefer another dessert always for the menu’s price.

Happy birthday!

LUNCH EXPRESS MENU for 11,80 Euros

(Every lunch time except Saturday and holidays)

Gnocchi al pesto
Penne rigate with small squids
Tagliatelle alla contadina
Campanelle pasta with roasted vegetables
Salad of penne rigato panzanella
"Al Dente" salad

Fruit salad
Light fresh cream cheese
Two balls sorbet 
Pear flan with chocolate
Nespresso coffee

Don’t feel like going out tonight?

You can order and pick it up...

You choose on the Al Dente website (Marseille or Toulon) and you order by phone

(20% discount)

....but you can also stay comfortably seated: you order online with Resto In, they will deliver your order.

Orvieto, white

Dry and fruity, from the Terni's area, DOC

Pino Griggio, white

Dry, from the Venice's area

Chianti, red

From Tuscany area, DOC.

Valpolicella, red.

From the Verona's area, DOC

Lambrusco, red.

Lightly sparkling wine, from the Modena's area, DOC

Bardolino, rosé.

Fruity, from lake Garde, DOC.

Côtes de Provence, red and rosé

Domaine de la Lauzade, AOC

Côteaux de Pierrevert, red and rosé

Domaine de la Blaque, AOC

Bandol, red and rosé

Domaine de Val d'Arenc, AOC

Côtes du Rhône, red

Haut Colombier, Réserve, AOC

Wine in carafe, white, red and rosé

Marion des Garrigues, vin de table de Provence