Tentempie
TENTEMPIÉ
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28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
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Évaluation
Avis
Menu
Special lemonade made with homemade lemon syrup using Setoda lemons.
Special ginger ale made by simmering ginger and spices from Kochi Prefecture.
A special drink with Amareno cherries, homemade pineapple syrup, and mango juice that evokes the scent of the tropics.
A Spanish cocktail made with homemade lemon syrup, fino sherry, and soda, infused with the aroma of sherry.
Rich flavor of French 'Luc' olives, the fruitiness of Southern Italy's Cerignola, and the depth of Greek black olives. This is an assortment of 3 carefully selected olives.
Recommended as the first dish.
The 'Jamon Serrano Gran Reserva' produced by NICO Jamones is a high-quality bone-in dry-cured ham (whole leg) that is made after a long aging process of 15 to 24 months or more.
Aged salami made from Iberico Bellota pork. Rich aroma and concentrated flavor.
Manchego cheese (a traditional sheep's milk cheese made in the La Mancha region of Spain) and San Simón cheese (a smoked cheese made from cow's milk produced in Terra Chá, Lugo province, Galicia, Spain) served together.
The saltiness of the fried capers stimulates the appetite.
A dish featuring seasonal fish with delicious skin that has been grilled. The image shows Hachibiki. Other options include Isaki and Kamasu.
The miso is incredibly delicious!!
Using Kita Akari. A classic spicy potato dish from Spain.
Fried fresh cheese made from raw milk from Asagiri Highlands, born in Shizuoka. Enjoy it with Spanish honey.
A dish made with squid from Iwate Prefecture, fried in TENTEMPIÉ's special batter.
Fresh clams steamed with fino sherry.
Fresh cheese made from raw milk from Asagiri Highlands, born in Shizuoka. Served with a sauce made from Spanish red peppers.
You can enjoy the leftover oil.
200g sauce made with blood orange.
200g with red wine sauce.
A special paella made with 4 angel shrimp and seasonal fresh fish.
This is a paella made from domestically sourced cuttlefish and flying squid. It pairs perfectly with refreshing perilla leaves and myoga.
A summer limited paella that spreads the umami of octopus and the sweetness of corn.
