In 1969, after gaining profuse experience in the best restaurants of Paris, Karl Zyka - a Chef of Swiss nationality - moved to Rome and opened this restaurant which proposes the most classical dishes of French and Swiss cuisine.
Stefano Cerasoni, an affectionate of the French cuisine and wines, joined him in 1973, thus contributing to enrich the cuisine, which utilizes only the finest and best ingredients, with a large wine list offering over 800 interesting choices.

On our menu you will find dishes such as Oysters, pâté, foi gras, onion soup, cheese soufflé, the famous Bourguignonne snails, filet steak, steak tartar which is prepared at your table and the cheese or Bourguignonne fondue as well as exquisite seafood dishes such as Bouillabaisse alla Marsigliese.

From November 15 onwards we celebrate the arrival of the Beaujolais Nouveau.
We serve many of our wines also by the glass and, upon request, we will be open for after-theatre dinners.