Rincon Catalogne

Instead of rice, short pieces of pasta are used and cooked in broth, a dish known as "Fideuà," which is a traditional Spanish dish commonly eaten in homes in the Catalonia region. The ingredients are very simple, consisting only of lobster broth and squid. The aioli sauce (garlic mayonnaise) is aromatic when baked, with a crispy surface and moist inside. S size (serves 1-2) ¥2200 / M size (serves 3-4) ¥4400. Please note that it takes 20-30 minutes to prepare after ordering, so please order with some time to spare.

In Japan, it is like the A set meal, B set meal, or C set meal, and it is a menu item that is usually listed fourth in any Spanish diner. It is called 'Numero Cuatro' in Spanish. By mixing the creamy soft-boiled egg, raw ham, and potatoes, it creates a mild harmony that both adults and children love. If you order 'Numero Cuatro!', you will also be a connoisseur of Rincon Catalonia!

Marinated in a secret sauce called 'Adobo', the tender and flavorful bone-in chicken thigh is roasted in the oven to a fragrant finish. You can change the flavor with a refreshing, slightly sour oriental-style sauce called Mojo Verde (a sauce from the Canary Islands, Spain), which pairs well with food and drinks. A hidden gem with many fans!

Originally a traditional celebratory dish from the Catalonia region, eaten the day after Christmas. A stew similar to pot-au-feu is eaten on Christmas, and the next day, all the leftover ingredients are minced together, wrapped in flat pasta, and covered with white sauce. The cylindrical shape is modeled after high-quality beef bone marrow. With white sauce and cheese, it's loved by children and actually pairs perfectly with wine!

On weekends, there may be a whimsical appearance of Jumbo Paella on Friday and Saturday. When cooked in a large pot, the abundance of ingredients brings out a rich flavor, offering a different taste compared to smaller servings. For more details, please contact us.

Small shrimp / Mushroom / Clams