질베르토

This is a specialty dish from Gilberto made using all of the Aipork, sourced on the day of pig slaughter and prepared over four days.

Grilled porcini-infused caciocavallo from Santoruccio, a cheese shop in Nishio, served with 4 pieces of baguette.

Mussels steamed in vermouth and lightly cooked with cream.

Sangen pork raised freely in the rich nature of Handa City, Chita Peninsula. Rich in oleic acid, the flavor of the fat is irresistible.

This is a simple yet authentic dish that uses homemade pizza dough made with flour from Aichi, homemade tomato sauce made with Obu Hanai tomatoes, and mozzarella from Santoruccio, a cheese shop in Nishio.

Please inquire on the day.

The menu is an example from a certain day.