Ristorante Bal Porteno
リストランテ バル ポルテーニョ / Restaurante Bar Porteno
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A hidden gem in Kinshicho
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We prepare local cuisine with seasonal ingredients as only a restaurant specializing in Spanish cuisine can. Please enjoy the full course menu.
3 glasses total
Strawberry Salad
Grilled Baby Squid
Tortilla of white fish and bamboo shoots
Duck with calçots
Iberian pork rib grilled with green sauce
An expert certified by the Japanese Iberian Ham Association will cut the ham from the whole leg on the spot. The flavor of the ham can greatly change depending on the technique and knowledge used in the slicing. Please enjoy this delicious ham that you have never tasted before.
Pan con tomate is a famous toast from the Catalonia region, widely eaten for breakfast in Spain, made by spreading tomatoes, garlic, and other ingredients on bread. We prepare it right in front of our customers. It is a popular dish among repeat visitors. Be sure to enjoy it with some prosciutto on top.
Pickles and olives
Escabeche
Empanadas are Argentinian soul food. Homemade pastry baked slowly in the oven with three flavors: ground meat, ham and cheese, chicken & mushroom cream stew.
Please break the yolk and enjoy.
Mushrooms in Segovia Style
Piquillo
Tortilla
Spanish specialty baked snow crab shell
Gambas al Ajillo, juicy large shrimp cooked in garlic oil
Bread
Catalan salad with dried cod, paprika, and olives
Ceviche is a seafood marinade originating from Peru. It is very popular in South America.
Spring rolls with Iberian pork and green onion with romesco sauce
Galician octopus dish. Boiled octopus and potatoes with spicy paprika powder.
Mussel and Clams Steamed with Wine
Fried squid fritters coated with beer and basil
Basque Style Fish
Spanish version of bouillabaisse
Very popular! Spicy chicken tomato stew from the Aragon region of Spain
Argentinian chicken cutlet with tomato sauce
Entrecote de beef (Madrid specialty. An assortment of beef, shishito peppers, and French fries)
Beef Cheek Braised in Red Wine
We will cut from 100g. Please specify the weight.
Roast duck with PX sauce
Plancha de Cordero
Iberian Pork Asado
We carefully simmered broth made from chicken and shrimp heads, vegetables, and the fat of prosciutto for two days, then cooked it with raw rice. Thanks to this, we have received delightful comments like, 'I couldn't forget the taste I had before, so I came back!' At the bottom of the pot, there is a crispy layer called socarrat. Please scrape it off and mix it with the softer parts before enjoying. You will be able to enjoy the aroma and texture of the crispy part. By the way, in the Catalonia region, it is said that 'paella without socarrat is not paella.' Enjoy the essence of Catalonia to the fullest. Please note that it will take a little time to cook.
Pasta paella
Squid Ink Paella
Iberian Sausage Paella
Paella of lobster and crab
Same method as the original shop 'La Viña'
Pedro Ximenez with Ice Cream
Carajillo (a typical Spanish after-dinner drink made with coffee and brandy. Definitely enjoy it with dessert!)
