Welcome Back. May has begun.

After three days away, the door is open again.

The long weekend of Labour Day is behind us, the team is back, the coffee machine is running and the kitchen is ready. Outside, May has arrived with the kind of soft, grey rain that makes a warm room feel like exactly the right place to be. The temperatures have settled into something gentle and the week stretches ahead with the quiet promise of a fresh start.

This is the first week of May at MyCaffé. And the menu feels like it was written for this exact moment.

The menu feels made for this moment.

The Tagliatelle con Pesce Spada open with something that belongs to two seasons at once. Tagliatelle, those long ribboned egg pasta from the Emilia-Romagna tradition, are among Italy’s most elegant everyday shapes: wide enough to carry a sauce generously, delicate enough to let the ingredients speak. Here they meet swordfish, which has been fished in Italian waters for centuries, and a limoncello cream that lifts the whole bowl into something bright and citrus-sharp. Limoncello, that intensely aromatic lemon liqueur originating on the Amalfi Coast and in the Sorrento peninsula, is not often found in savoury cooking, which makes its presence here all the more interesting. Finished with chives, the dish tastes like the coast on a morning before the heat arrives.

Then comes something that stops you: the Risotto ai Frutti di Bosco con Guanciale e Pecorino. Wild berries in a risotto is a combination that sounds like a provocation and delivers like a revelation. The tartness of the berries, the salt and fat of the guanciale, that cured pork cheek that Romans have been eating since antiquity and which is also the essential ingredient in both amatriciana and carbonara, and the sharp, grainy bite of Pecorino create a bowl that is deeply savoury, faintly sweet and entirely its own thing. It is the kind of dish that makes you look up from your plate.

The Ravioli Farciti al Formaggio offer a gentler moment. Stuffed with cheese and resting on a cream of zucchini and pine nuts, these are ravioli in their most comforting form. The zucchini cream is delicate and slightly sweet, the pine nuts add warmth and a little texture, and the cheese filling inside each parcel is the reward waiting at the centre. A dish for a rainy Tuesday, or any day that needs something quiet and good.

And the Paccheri su Crema di Melanzane con Salsiccia e Rucola close the week with southern Italian confidence. Paccheri, those large wide tubular pasta from Campania and Calabria, are built for bold, generous sauces. Their name is thought to derive from the Neapolitan word for a slap, a description of the sound they make when properly cooked and dressed. Here they arrive on an aubergine cream with sausage and rocket, a combination that is earthy, fragrant and deeply satisfying. The aubergine softens and sweetens with cooking, the sausage brings depth, and the rocket adds a bitter green lift that pulls everything into balance.

Come any morning this week for your first coffee of the day. The bar is warm, the pastries are fresh, and after three days away there is something particularly good about the first cappuccino back.

A note for your diary: MyCaffé will be closed on Saturday 9 May for Europe Day, a public holiday in Luxembourg. Monday to Friday is the window this week. Come while you can.

Bentornati. ☕