Poached eggs / scrambled eggs / fried eggs

Poached eggs / scrambled eggs / fried eggs

Poached eggs / scrambled eggs / fried eggs

Poached eggs / scrambled eggs / fried eggs

Poached eggs / scrambled eggs / fried eggs

With mozzarella, cottage cheese, salad, and whole grain bread

Vegetable salad with crisp cucumbers, red onion, juicy tomatoes, two types of peppers—bell peppers and ramiro peppers—with feta cheese and tomato dressing.

A fresh and light salad made with seasonal greens, avocado, pesto, and pine nuts.

A balanced salad with grilled tuna, soft sweet potato, seasonal greens, and lightly smoked egg.

A soft, delicate cheese with a fresh, creamy taste. Olive oil mixed with Kalamata olives is placed at the bottom of the plate, topped with burrata cheese cut in half, accompanied by tomatoes marinated in a kimchi-based marinade. Sprinkle Maldon salt flakes over the tomato and burrata, drizzle with olive oil, and garnish with chives.

That very artichoke! La Biga's signature dish is now available for home delivery. Marinated and fried artichoke hearts with ricotta mousse and Italian Parmesan cheese.

Thinly sliced veal with tuna-based sauce, capers, and arugula

Squid fillet fried in a garlic and olive oil sauce with cherry tomatoes. Served with arugula and crispy breadsticks.

Appetizer plate of traditional Italian products

Crispy, airy flatbread made from Detroit-style pizza dough, served with balsamic and basil vinegars.

Toast the focaccia, top with stracciatella cheese, which gives the bruschetta a delicate flavor. Top the stracciatella with roasted peppers and cannellini beans, which add juiciness and a slight tartness to the dish, creating a vivid flavor contrast. Garnish with microgreens.

Toast the focaccia, top with slices of Parma ham with its characteristic salty taste and pear, which acquires a sweet taste with wine notes thanks to the wine. This dish combines contrasts: crispy focaccia, melting Parma ham, and pear create a unique taste. Chevre cheese completes the picture, emphasizing the gastronomic diversity of the dish.

Two types of Greek olives - giant green and Kalamata.

A delicate Nordic-style duck breast pâté, which we prepare with cognac, cream, and honey, garnished with celery and cranberry compote. Served with tartine.

A cold appetizer from French cuisine. According to the classic recipe, it is prepared from diced beef, raw egg yolk, shallots, capers, and herbs.

Carpaccio is a traditional Italian method of slicing meat into very thin slices.

Tuna sandwich served on crispy focaccia with tonnato sauce, boiled egg, pickled onion, arugula, and Parmesan cheese.

Chicken broth with noodles, smoked egg, and chicken meat

A rich, warming pumpkin soup without cream. Add a little evaporated white wine, noisette. Garnish with feta cream and pumpkin oil.

Rich tomato soup with squid, mussels, and tiger prawns.

The soup is made with chicken broth, a Bolognese filling based on ground beef and vegetables, and classic Italian ingredients. The soup is rich, hearty, and slightly spicy, Italian style.

Wide flat long pasta with shredded beef and spinach

Classic risotto with white mushrooms and oyster mushrooms

Rigatoni pasta with a sauce made from Parmesan, Taleggio, Pecorino Romano, and Gorgonzola cheeses.

Pasta stuffed with braised duck, vermouth sauce, and Parmesan espuma

Handmade pasta with traditional meat sauce and Parmesan cheese

Traditional Neapolitan pasta with a distinctive large tubular shape, served with carbonara sauce and aged pancetta.

Pasta with cream sauce, Parmesan cheese, and marinated Kampot pepper

Elegant pasta in the form of candies filled with shrimp, kimchi sauce, and red caviar

Spaghetti with seafood, vegetables, and herbs in shrimp bisque sauce.

Potato gnocchi served in cacio e pepe sauce with seared beef in truffle dressing. Served with Parmesan cheese and chives.

Spicy pepperoni sausage, tomato sauce, and mozzarella cheese

A classic Italian combination—tomato sauce, mozzarella cheese, and fresh green basil leaves.

Carbonara sauce, mozzarella cheese, and aged pancetta

A combination of aromatic Gorgonzola cheese, pear, honey, and crushed nuts

Classic pizza with tomato sauce, baked eggplant, and ricotta cream

With cream sauce and four types of cheese: Gorgonzola, Parmesan, Mozzarella, and Taleggio.

Marinated artichokes, mozzarella cheese, and black truffle

Italian ham and young stracciatella cheese in cream

Ham, mushrooms, and mozzarella cheese

Olives, artichokes, and oyster mushrooms are placed on the base of the margherita pizza, and after baking, prosciutto cotto, basil, and garlic oil are added.

A classic combination of tomato sauce, cheese, and basil on a fluffy Detroit-style crust with a crispy cheese rim.

Detroit pizza with baked cheddar crust and a filling of tuna, kimchi cabbage, fresh cucumber, and sesame seeds

A new take on classic American-style pizza. Spicy pepperoni sausage, creamy stracciatella cheese, and sherry-based sauce.

Spicy pickled jalapeño peppers and smoked beef brisket

Smoked ham and fresh cheese in cream

Ground beef and cheddar cheese

Detroit pizza with cheddar cheese crust, meatballs, relish sauce, and cherry tomatoes

This is a cheese pizza with three types of cheese (cheddar, pecorino, and gorgonzola), featuring cheese inside the crust and on the outside, creating the signature Detroit-style pizza crown.

Russian-style pizza with a classic combination of white fish, potatoes, and pickled onions, topped with tuna-based sauce (tonata) and parsley.

Coffee-soaked caramelized brioche with tiramisu cream, salted caramel, and cocoa

Cheesecake with Italian gorgonzola cheese and spiced pear chutney

Soft cookies filled with lemon cream

Nuts - almonds and pecans, with honey, in chocolate glaze

Lemon cake served with homemade limoncello sauce, white chocolate cream, crushed pistachios, and lemon zest.

Boneless sea bass fillet cooked over an open flame and two types of roasted peppers—sweet and ramiro—with olive oil and tomato sauce.

Tender breaded chicken breast schnitzel with romaine lettuce in Caesar sauce. Served with caper sauce.

Cod fillet marinated in miso sauce on a bed of white bean and potato purée, with tomato sauce

Medium-rare flank steak with a side of greens and pepper sauce

Trout fillet on the skin, gently pan-fried with a side dish of light pasta with saffron and concassé tomatoes

Roasted duck breast with a crispy crust, served with truffle paste mashed potatoes, sautéed spinach, mushroom sauce, and chips.

Tender chicken with a crispy crust served with mashed potatoes and mushroom sauce

Braised lamb with vegetable ragout

Polpette are homemade Italian meatballs that we fry and simmer in meat sauce, then serve with delicate mashed potatoes, mushrooms, spinach, and Parmesan cheese.

We fry vongole, squid, prawns and scallops in a classic Italian aglio e olio sauce, adding white wine and bisque prawn sauce. We serve it in a cast iron pan with fresh fennel, lemon and crispy piccata.

Place of extraction - South Ossetia, near the village of Edis

Place of extraction - South Ossetia, near the village of Edis

Natural tomato juice with spices - salt, black pepper, and allspice

Franz Josef Rauch apple juice