Cucina italiana Santo
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
Auténtica cocina italiana con ingredientes de Hokkaido e Italia
Puntos destacados
Valoraciones
Reseñas
Carta
The chef will prepare a course that incorporates the seasonal ingredients of the season. Please let us know in advance if you have any allergies or dislikes. ◆About time The chef will purchase seasonal ingredients at the last minute and use them to make up the menu. Please look forward to the menu on the day of your visit. We aim to create a restaurant where you can relax and enjoy your meal over a period of two to three hours. Please refrain from rushing.
The chef will prepare a course that incorporates the seasonal ingredients of the season. Please let us know in advance if you have any allergies or dislikes. ◆About time The chef will purchase seasonal ingredients at the last minute and use them to make up the menu. Please look forward to the menu on the day of your visit. We aim to create a restaurant where you can relax and enjoy your meal over a period of two to three hours. Please refrain from rushing.
From 1000 yen - for details, please ask the staff
Salad of tomato and mozzarella cheese
A traditional dish from Tuscany, Italy, featuring chicken liver pâté served on toasted bread.
An assortment of various types of prosciutto and salami
Seasonal vegetable salad
Carpaccio made with horse meat from Kumamoto Prefecture
A variety of cheese platter
Hokkaido-produced Provolone cheese and seasonal grilled vegetables
Tomato stew with beef's second stomach trippa (honeycomb tripe) and fourth stomach giara (red omasum)
From 1800 yen
From 4000 yen - For details, please ask the staff
From 900 yen - For more details, please ask the staff
From 900 yen
From 900 yen
800 yen and up
800 yen and up
From 1000 yen - For details, please ask the staff
From 1000 yen - For more details, please ask the staff
800 yen and up
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