트라토리아 솔 레반테

A selection of 6 to 7 items including prosciutto, marinated dishes, and fritters for those who want to try a variety of flavors.

An egg dish made with plenty of vegetables such as potatoes, bell peppers, and zucchini, along with cheese.

Saor is a dish that originated as a preservation method for sailors, featuring a Venetian-style marinated dish. It has now become a staple menu item in bacari, representing traditional Venetian cuisine.

We offer authentic Italian and Spanish prosciutto at the most reasonable prices possible, depending on our sourcing.

A perfect appetizer for white wine, made by slowly simmering oysters in oil and marinating them.

A salad made with couscous that has absorbed the essence of clams, mixed with olive oil and lemon. Couscous is a well-known granular pasta used in North African cuisine, but it has also been eaten for a long time in Mediterranean coastal regions of Italy, such as Sicily.

A perfect appetizer to accompany wine, made with fresh liver and heart slow-cooked in oil with rosemary and other herbs.

A classic dish at seaside restaurants in the Liguria region

Grilled vegetables marinated in olive oil, anchovies, and vinegar.

Fried dough made with shirasu, cheese, eggs, Italian parsley, and more. Frittura is a type of fried food from the Liguria region, but variations can include seasonal vegetables and bean flour in addition to shirasu.

A traditional street food from Naples, made by sandwiching mozzarella cheese between bread and frying it. The name means 'mozzarella in a carriage.'

Rice croquettes made with risotto and filled with mozzarella cheese.

A cracker-like street food from Naples, traditionally made with almonds, but we offer two varieties with shrimp and cheese.

A classic of Italian Mediterranean cuisine. Served with delicious olive oil and lemon.

A dish rich in the flavors of seafood such as shrimp, mussels, clams, and squid, with the types of fish and seafood varying based on the ingredients available.

A classic fish dish from the Liguria region. Traditionally, whole fish is lightly simmered with tomatoes, pine nuts, olives, and potatoes in wine. The base is similar to the well-known Italian dish, Acqua Pazza, which is also familiar in Japan.

A cutlet made from thinly pounded chicken breast. It is quite substantial. While it is generally made with veal in the local cuisine, it is not easily available in Japan, so chicken breast with a similar light texture is used instead.

Spaghetti made with plenty of seafood

A popular summer dish made only when fennel, sardines, raisins, anchovies, and pine nuts are available, simmered together with tomatoes. This is a famous specialty pasta from Sicily.

A classic popular dish made with tomato sauce, mozzarella cheese, and basil.

A slightly spicy sauce made by simmering minced octopus with anchovies, surprisingly light in flavor.

Spaghetti with clams. We use plenty of clams, so it is basically unseasoned. Enjoy the umami of the clams and the flavor of olive oil. Tomato sauce is also available as an option.

Spaghetti with fried eggplant in a slightly spicy tomato sauce, topped with salty ricotta cheese, is called 'Norma style' in Sicily.

We make the sauce with a rosemary flavor typical of Italy, starting from ground meat. It is based on the duck ragu sauce from the dish 'Bigoli' in Bassano del Grappa, Northern Italy.

A popular dish made with a sauce using several types of mushrooms, mixed with cream and Parmigiano cheese.

Homemade gnocchi tossed in a sauce made with blue cheese. It is a rich sauce with a distinctive saltiness.

Topped with basil and Parmigiano cheese on a simple tomato sauce

A traditional pasta from the Apulia region in southern Italy, named after its ear-like shape. The spicy sauce made with a type of prosciutto called Coppa and vegetables is paired with a chewy pasta dough that does not use eggs.

An Italian ice made by adding seasonal fruits and other ingredients. While gelato is famous in Italy, this is a frozen dessert made from whipped cream, typically prepared in restaurants or at home. The name means 'half cold' and it is a creamy ice.

Bacon quiche with side dishes (salad, marinated vegetables, fritters, prosciutto, etc. may vary by day) and dessert included.

Serves 4 people