An a la carte menu is a menu where each dish is listed and priced individually, so you order exactly what you want rather than a pre-set combination. The phrase comes from French and translates literally as "from the card," referring to the card (or menu) itself. At Bottega B Ristorante, the a la carte format sits at the heart of how we serve our guests, because it puts the choice back where it belongs: at the table.
What a la carte actually means
In practical terms, a la carte means every starter, pasta, main course, and dessert carries its own price. You're not paying a fixed amount for a set sequence of dishes. You pick a bruschetta because you want it, add a risotto, and skip the salad if you're not in the mood. The bill reflects exactly what you ate.
This contrasts with a prix fixe or set menu, where the kitchen decides the courses and you pay one price for the sequence. Both formats have their place. A la carte suits a relaxed evening when you want to linger and choose freely. A set menu fits a tasting experience where the chef tells a specific story across several courses.
There's also a middle ground: a menu that offers a set-price deal for two or three courses but still lets you pick which dishes fill each slot. Restaurants call this a "semi a la carte" or "table d'hôte" format. It's worth asking your server which format applies before you order.
How an a la carte menu is structured
A well-designed a la carte menu moves through a logical sequence. Antipasti or starters come first, followed by a pasta or soup course, then the main course (secondi), and finally dessert. Side dishes, or contorni, usually appear as a separate section because they're meant to accompany your main rather than replace it.
At an Italian ristorante, the structure often looks like this:
- Antipasti: cured meats, bruschetta, seafood preparations
- Primi: pasta, risotto, or soup
- Secondi: meat or fish as the main event
- Contorni: vegetables and sides ordered separately
- Dolci: desserts, often including tiramisu or panna cotta
Knowing this sequence helps you pace your meal. Ordering a pasta and a main in the same round is perfectly normal. Skipping a course entirely is equally fine.
Why restaurants choose the a la carte format
The a la carte model gives the kitchen a clear signal about what guests actually want. When every dish is ordered on its own merit, the items that appear most often on tickets tell the chef what's resonating. Dishes that rarely get ordered get rethought. It's honest feedback built into the service.
For the diner, the benefit is control. You're not committed to a starter you don't want just because it's part of a package. You can order light or go all-in. You can share a pasta between two people or keep your plate to yourself.
There's a financial transparency to it as well. You see the price of every dish before you order. There are no surprises when the bill arrives, which is a courtesy that good restaurants take seriously.
Tips for ordering from an a la carte menu
Read the whole menu before you order anything. A la carte menus often include specials written separately from the printed card, so ask your server what's available that isn't listed. Seasonal ingredients show up in specials first.
Consider pacing. If you order a rich pasta followed by a heavy meat course, you'll be full before dessert. A lighter primo, like a seafood linguine, leaves more room for a secondi you've been looking forward to. Your server can advise if you ask.
Sharing is almost always welcome. A plate of antipasti in the centre of the table, shared between the whole party, is a convivial way to start a meal and gives everyone a taste of more dishes. Don't hesitate to ask whether a portion is designed for one or suits sharing.
Finally, don't ignore the contorni. In Italian dining, sides aren't an afterthought. A simple dish of sautéed greens or roasted potatoes can balance a rich main and complete the meal in a way the main course alone can't.
A la carte at Bottega B Ristorante
Bottega B Ristorante builds its menu around the a la carte format because Italian food rewards that kind of attention. Each dish is designed to stand on its own. The tagliatelle with braised rabbit isn't there to set up the next course; it's there because it's worth ordering for itself.
Guests who visit Bottega B Ristorante for the first time often ask whether they need to order multiple courses. The answer is no. Order what you want, eat at a pace that suits you, and let the evening find its own shape. That's what a la carte dining is for.