Restaurant Tapas de Cuisine Campagnarde du Sud de l'Europe

Fresh vegetables, topped with sunny lettuce and romaine lettuce, garnished with spring-like toppings, edible flowers, and prosciutto. Half size is 500 yen.

We have fresh firefly squid from Teradomari Port in Niigata. It comes with a baguette.

A classic country-style pâté that pairs well with wine. Not only is it delicious, but it is also crafted with attention to its beauty when cut. The moderate saltiness and texture seem to pair well not only with wine but also with craft beer.

A gratin made with fresh potatoes and four types of cheese. Pairs well with both beer and wine.

A selection of 3 types of seasonal fresh fish such as tuna, salmon, yellowtail, and sea bream. The light Mediterranean-style dressing enhances the deliciousness of the fish.

Every day, we select recommended cuts of chicken, pork, and beef. Roasted to perfection with a delicate balance of juiciness and aroma, allowing you to fully enjoy the flavors. Simple seasoning with salt and pepper enhances the taste.

This is a daily special pizza. Capricciosa means whimsical.

Nice-style salad, tapas-style. A generous salad for three people with sunny lettuce, lettuce, arugula, tomatoes, anchovies, prosciutto, and more.

You can choose 3 out of 5 types of desserts. (Today's 2 cakes, mousse, brulee, gelato)

Finished with plenty of eggplant in a slowly simmered tomato sauce.

The meat sauce simmered for three days is exquisite.

A familiar seafood abundant pescatore. The tomato sauce with garlic is delicious.

Simply pasta with garlic, olive oil, and chili pepper. The noodles are 1.5 times thicker. Simple is the best. Chunky garlic is popular.

This is what is known as Vongole Bianco. The aroma of garlic stimulates the appetite.

The base is garlic olive oil. This is a very healthy pasta with small shrimp, two colors of bell peppers, and herbs like dill and Italian parsley.

This is a Japanese-style spaghetti. The light soy sauce-based spaghetti is accented by the spiciness of momiji oroshi.

Famous mentaiko spaghetti. Generously topped with seaweed.

Marinated mackerel? Wasabi soy sauce? Surprisingly goes well with pasta. Give it a try.

The simple umami of chicken tender combined with the rich umami of cream, accented with yuzu pepper, makes it surprisingly light.

This is a carbonara made with organic eggs that are so rich you can scoop the yolk.