A full week, a beautiful menu at MyCaffé

After a couple of shorter weeks, MyCaffé is back for a full one. Monday to Saturday, doors open, kitchen ready, coffee on. And to mark the return, a menu that deserves the occasion.

The week starts under grey skies, but Tuesday brings the sun and the temperature climbs steadily from there. It is that particular kind of April week that cannot quite decide between winter and spring, and there is something fitting about a menu that meets it halfway. Warm, comforting, grounded in the Italian tradition of cooking with the season and the soul in equal measure.

The Risotto (Carnaroli) opens proceedings with quiet confidence. Carnaroli is not just any rice. Often called il re del riso, the king of rice, it carries a higher starch content and a firmer grain than the more commonly known Arborio, which means it holds its shape through the long, patient stirring that a proper risotto demands. Here it meets red cabbage, sweet and earthy, with peppery rocket and the gentle creaminess of fresh mozzarella. On a cloudy Monday morning, there are worse things to look forward to at lunch.

The Orecchiette follow with all the warmth of Puglia. Those small, ear-shaped pasta from the sun-drenched heel of Italy’s boot have a history as tactile as the dough itself. Tradition holds that Puglian grandmothers shaped them by pressing and dragging each piece of dough with a blunt knife across a wooden board, a gesture so specific to the region that it became part of its cultural identity. Dressed with sausage and a silky broccoli cream, they arrive at MyCaffé exactly as they should: rustic, generous, deeply satisfying.

By midweek, when the sun has properly arrived and the air carries a little more warmth, the Ravioli al Brasato feel perfectly timed. Brasato is braised meat, cooked low and long until it surrenders completely into tenderness. Paired with a spicy Primo sale cream, one of Italy’s youngest and freshest cheeses, and the agreeable bitterness of radicchio, this is a dish of quiet luxury. The kind of thing you order on a Tuesday when the week is finally finding its rhythm.

And then come the Tagliolini, thin delicate strands of egg pasta with aubergine, cherry tomatoes and swordfish. A combination born on the Sicilian coastline, where the same trio has graced trattorias overlooking the Mediterranean for generations. Pesce spada has been fished in Sicilian waters since antiquity, its firm and meaty texture one of the few capable of holding its own alongside a rich pasta sauce without disappearing into it. As the week warms up, this is the dish that brings a little sea breeze to Belval.

Come any morning for a proper Italian cappuccino, dense microfoam and an espresso that means business, with a warm croissant or the MyCaffé breakfast formula. The focaccia, the panzerotto, the puccia: small rituals that turn an ordinary moment into something worth savouring.

A full week. A beautiful menu. The table is ready from Monday to Saturday.