Antiguo

A popular appetizer platter featuring 6 to 7 dishes that pair well with alcohol, served in small portions.

A classic French bistro dish, a rustic meat terrine that pairs wonderfully with wine.

A platter of rich-flavored prosciutto and Milan salami. Pairs well with sparkling wine and white wine.

Anchovy-flavored potato fries with skin

Baked with a custard made from local eggs, filled with well-sautéed bacon and sweet onions.

Crispy thin French fries seasoned with truffle salt.

A thin Milanese-style pizza crust topped with plenty of Gorgonzola and cheese, baked at high temperature. Please enjoy it drizzled with honey for a perfect pairing.

Soft-boiled egg with anchovy-flavored mayonnaise

A refreshing type of pickles with several kinds of lightly pickled vegetables.

A potato salad made with fluffy boiled Baron potatoes that pairs perfectly with Gorgonzola, a quick menu item.

Juicy shrimp and several types of mushrooms, topped with a secret ingredient of anchovy, served hot and bubbling on bread for you to enjoy.

Whole Camembert cheese and mentaiko ajillo that becomes gooey when warmed.

A powerful snack made by steaming with escargot butter and white wine.

Five types of cheese that pair well with wine

Baked Camembert cheese drizzled with honey until gooey

A hearty salad for two or more, featuring tuna, olives, boiled eggs, and dressed with sherry vinegar and anchovy mayonnaise.

Grilled thick-cut beef tongue served with crispy salad and Parmigiano cheese

Sautéed bacon from the neck part of Okinawa Agu pork and mushrooms, served on grilled Caesar salad-specific romaine lettuce, topped with a fried egg. Please cut it with a knife and fork and enjoy.

A salad of fruits that pairs well with prosciutto, topped with garlic-flavored Boursin cheese.

Three types of sausages: Salsiccia, Pork Sausage, and Chorizo, perfect for pairing with beer.

Juicy hamburger made with Wakasa beef from Fukui Prefecture

A classic bistro meat dish featuring tender, low-temperature roasted beef steak with Café de Paris butter and garlic sauce.

Crisp skin roasted and slowly cooked at low temperature, resulting in a very tender and satisfying dish.

The contents change with the seasons, please ask the staff.

Rich carbonara with fatty Kunchama bacon and local eggs

This is an exquisite pasta that is popular among repeat customers until the end of December.

A terrine made with French chocolate, featuring a smooth texture served with vanilla ice cream.

A rich cheesecake that needs no introduction.

The most popular dessert recreated from the French film 'Amélie'