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Hotel Restaurant
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Hotel Restaurant

Nolinski Il Caffè

Il Caffè Palais Royal Restaurant

With its decor inspired by androne, as well as the art of the Gondola, Il Caffè invites you to enjoy the calm of its plant-filled courtyard. Philip Chronopoulos’s menu offers fresh, well executed, Mediterranean-inspired cuisine, with local Italian products given pride of place.

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Informations & contact

 

Open every day
from 12:00pm to 11:00pm
Tel: +39 041 4062459

Menu

Cicchetti

Antipasti

Primi

Secondi

Dolci

Crostini with smoked eggplant and mozzarella 16 €

Batter Fish 32 €

Pizzetta with tomato, burrata and basil 14 €

Seafood plate (to share) 58 €

Yellowtail carpaccio with olive oil and lemon 29 €

Beef carpaccio, salsa verde and parmesan 29 €

Artichoke salad with parmesan 24 €

Panzanella salad with burrata 26 €

Vitello tonnato 28 €

Gnocchi cacio e pepe 32 €

Spaghetti with clams 38 €

Bigoli with anchovy sauce 30 €

Linguine with lobster (to share) 114 €

Salt crusted sea bass, “sauce vierge” and fennel purée (to share) 120 €

John Dory with potatoes, garlic and lemon 42 €

Red tuna with tomato, taggiasche olives, capers and rocket salad 40 €

Polpettes in tomato sauce, ricotta salata and french fries 34 €

Milanese veal chop with caponata (to share) 82 €

Beef filet scallops with garlic and Marsala 48€

Home-made Tiramisu 16 €

Profiterole with vanilla ice cream and chocolate sauce 18 €

Sgroppino 18 €

Homemade ice creams & sorbets : 8 €*

Pistachio, hazelnut, “fior di latte”, lemon-mascarpone, chocolate, vanilla, strawberry

*per unity

Vanilla pannacotta and red fruits 18 €

Pineapple carpaccio, lime sorbet 18 €

Philip Chronopoulos

Born in Athens, Philip Chronopoulos came to France at the age of 18, where he enrolled in the Paul Bocuse cookery school in Lyon. A series of internships led him to discover the styles of great chefs like Alain Passard and Joël Robuchon. He became a member of Robuchon’s inner circle, where he rose to become Chef of the Atelier Étoile. In 2015, at the age of 29, Chronopoulos found himself in the limelight as the head chef the new Palais Royal Restaurant in Paris. Though it was a steep learning curve and a path paved with doubt, he won his first Michelin star barely two years after the restaurant opened. The second, awarded in 2022, confirmed his instinct that his authentic, personal style of cooking drawing on his culinary roots cannot fail to touch a chord. His signature: a relentless mastery of the best French culinary techniques that allows him to opt for simplicity, while playing brilliantly with all the riches Mediterranean cuisine has to offer.