Nanga

We have received many meetings so far, and the response has been quite good. Please contact the store for inquiries^^ (Venue available)

A sofrito sauce made by simmering six types of vegetables on top of gently grilled webfoot octopus over high heat.

A refreshing and cool dressing made by combining various vinegars, served with butterhead lettuce and nuts.

Using the most delicious seasonal Daejeo tomatoes, we baked them together with Camembert cheese and pesto.

The dough is made with a culture that has been cultivated for 4 years and is baked after a 48-hour fermentation process.

Pasta made with spinach noodles that perfectly capture the flavor using Gorgonzola cheese.

A tomato pasta that truly brings out the flavor of tomatoes!

This is a pasta made with thin capellini noodles, bacon, and a broth of mussels and chicken.

A pasta made deliciously rich and smooth with plenty of porcini mushrooms and shiitake mushrooms.

Namhae rock octopus, olives, almonds, garlic, spicy aioli, lemon, Albequina olive oil.

Pork belly fed with Boseong green tea, aged for a week, served with new potatoes, homemade ketchup, and shallots

The beef ribs are aged and then grilled over charcoal with shiitake mushrooms. The sauce is made using cherry tomatoes.

Biscotti baked twice using almonds, pistachios, and Belgian dark chocolate

Various homemade ice creams made with seasonal ingredients. We always prepare about three different kinds.

This highball is made using Gamucci 43 produced by Danong Bio in Chungju, Chungbuk. It is refreshing.