Take a gourmet break with Italian flavours in a warm, refined and friendly atmosphere.
In Mara Zaino's kitchen, carefully selected Italian products are sung as they are cooked, one hand is used to talk and the other to stir, traditional know-how is perpetuated with a touch of modernity, and generosity and gourmandise are blended with a single aim in mind: to please you.
Pasta, Pinsa, antipasti, risotti, but also seafood, salads, stews... dishes with the flavors of Italy, generous, tasty, authentic.
Le Zaino's chefs work with top-quality ingredients, often in partnership with small producers with traditional know-how. Our menu evolves with the seasons, according to the products, our desires and your opinions. We're constantly challenging ourselves to improve our service, the atmosphere of our restaurants and our menu, all for the best value for money.
Out with the Pizza, in with the Pinsa!
Discover the Pinsa, one of our signature dishes, born of a recipe from Ancient Rome, the Pinsa is the ancestor of pizza. The original recipe, based on barley, spelt and millet, has been revisited with a skilful blend of ancient wheat, soya and rice flours. A long maturation of the dough, from 24 to 72 hours, and a meticulous method, give Pinsa a particular lightness, subtle aromas, crunchiness and better digestibility. Healthier, lower in calories and gluten-free, we love pinsa!
Pasta, Pinsa, antipasti, risotti, but also seafood, salads, stews... dishes with the flavors of Italy, generous, tasty, authentic.
Le Zaino's chefs work with top-quality ingredients, often in partnership with small producers with traditional know-how. Our menu evolves with the seasons, according to the products, our desires and your opinions. We're constantly challenging ourselves to improve our service, the atmosphere of our restaurants and our menu, all for the best value for money.
Out with the Pizza, in with the Pinsa!
Discover the Pinsa, one of our signature dishes, born of a recipe from Ancient Rome, the Pinsa is the ancestor of pizza. The original recipe, based on barley, spelt and millet, has been revisited with a skilful blend of ancient wheat, soya and rice flours. A long maturation of the dough, from 24 to 72 hours, and a meticulous method, give Pinsa a particular lightness, subtle aromas, crunchiness and better digestibility. Healthier, lower in calories and gluten-free, we love pinsa!
