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北寄貝、蓮根、スペイン産チーズと青のりのソース
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小肌のボカディージョ
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明石産さわら、炭薪焼き、金時草
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京都産鮎のフリット、ガチャミーガス包み
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京都産鮎のフリット、ガチャミーガス包み
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秋刀魚のパエリア
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トマトのガスパチョ、噴火湾毛蟹、洋梨、キャビア
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白子と車海老のアヒージョ
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松茸とハモンセラーノのスープ
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ヒレとサーロインのチョイス!
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神戸牛勢戸牧場サーロイン薪焼き
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のどぐろパエリア
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舞鶴産甘海老のカルドッソ
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シャインマスカット
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山羊のミルクアイスとイチジク
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生チョコレート
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京都でも超人気店だったスペイン料理店が、日本橋に移転したのが2020年8月、なかなかタイミング合わず、やっとお邪魔出来ました!
定番の前菜やパエリヤの美味しさはそのまま、単価が上がった分素材や料理、サービス、雰囲気はさらに進化し、素晴らしいお店になられていました。
圧巻は以前から焼きに定評のあるメインのお肉、今回はサーロインが勢戸牧場の神戸牛ということで、普段はほぼヒレセレクトなのですがサーロインをオーダー、薪の香りが調味料にもなり、脂がとにかく美味しい、過去最高のサーロインステーキを味わうことができました!
なかなか予約ができませんが、是非訪れるべき至高のお店の一つだと思います!