A new week begins at MyCaffé

Monday mornings have their own rhythm.
A warm coffee in your hands. Soft light on the Belval campus. A gentle return to routine.

At MyCaffé, a new week always starts quietly, with care. This menu continues our way of cooking Italian food: honest, seasonal, rooted in tradition.

Risotto, slow and precise

Our Carnaroli risotto continues its journey.
Cooked slowly, stirred patiently, just as it is done in Northern Italy.

This week it is paired with speck, the lightly smoked ham from South Tyrol, and saffron, a spice deeply linked to Milanese cuisine. The result is rich, comforting, and deeply aromatic.

Ravioli inspired by the Mediterranean

The artichoke-filled ravioli celebrate a vegetable that defines Mediterranean cooking.
They are served with a raisin sauce for gentle sweetness and finished with Primo Sale cheese.

A combination that reflects Southern Italian traditions, where balance matters more than complexity.

Spaghetti chitarra between land and sea

Spaghetti chitarra, shaped using a traditional wire tool, meet cod fillet, asparagus, and cherry tomatoes.

A bright, fresh dish that evokes Italian coastal kitchens and market stalls filled with early produce.

Orecchiette from Puglia

With orecchiette, broccoli, and anchovy cream, we travel to Puglia.
This is simple food, born from necessity, where strong flavours and humble ingredients create something memorable.

More than lunch

MyCaffé is not only about lunch.
It is about espresso in the morning, cappuccino breaks, conversations that last longer than planned.

This week, like every week, we cook for those moments.