Rupture Contrat - Capocaccia - Morning

Rupture Contrat - Capocaccia - Morning

Viennoiserie: place your order until the night before

Pain au chocolat
CHF 2.90
Mini pain au chocolat
CHF 1.20

CHF 1.90
Croissant
CHF 1.90
Mini croissant
CHF 1.20
Strawberry croissant
CHF 2.50
Nutella croissant
CHF 2.90
Raisin bread
CHF 2.50
Vanilla cross
CHF 3.75
Chocolate brioche
CHF 2.50

CHF 2.50
Brioche
CHF 2.50

Breakfast menu

Vins Blancs

Juices

Orange juice
CHF 4.50
Orange - Banana juice
CHF 4.50
Orange - strawberry juice
CHF 4.50
Orange - Grapefruit - Raspberry juice
CHF 4.50

20cl

CHF 4.00
Pineapple nectar
20cl
CHF 4.00

20cl

CHF 4.00
Orange juice
20cl
CHF 4.00

20cl

CHF 4.00
Peach nectar
20cl
CHF 4.00

20cl

CHF 4.00
Apricot nectar
20cl
CHF 4.00

20cl

CHF 4.00
Tomato juice
20cl
CHF 4.00

Rupture Contrat - Capocaccia - Morning

Recipes that nourished Luigi Guarnaccia's childhood are at the origin of Capocaccia. In fact, the name "Capocaccia" was borrowed from his grandmother in grateful recognition of her influence. Thanks to the long gastronomical tradition he inherited and his love for the region and its products that shaped his palate, Luigi conceived Capocaccia as a place of "maximum enjoyment" and "maximum quality". A place that emphasizes simplicity above all by going to the essence of what the finest ingredients assembled without fuss can offer. Every dish, on top of being authentic and homemade, has been painstakingly prepared so as to give back its true flavours in your mouth. It will give you the magical sensation of being in another country for a moment. The Capocaccia team's frequent trips to Italy to keep up ties with small producers, as well as the close monitoring of the transportation of those products, illustrate the kind of personal attention you will receive in the establishment. The objective, thanks to our culinary expertise, creative spirit and attentive staff, is to serve you with the Capocaccia brand and style! Historical background: The first Capocaccia restaurant opened in Monaco in 1995 followed by its sister establishments in Florence (1996) and Geneva (2001). December 2003 saw the launch of a Capocaccia gourmet store in Geneva, subsequently transformed into a bakery in 2007 with its own baker/confectioner, a seasoned professional with more than thirty years of experience. In 2008 the Florence chapter came to a close while a new Capocaccia restaurant was opened in Jakarta.

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