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この冷製はムテキング
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最高の生ハムのブルスケッタ
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うにの下には蟹のほぐし身 これは美味いに決まってる
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カチョカバッロチーズのグリル
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タコのフリット
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若鮎
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カラスミパスタ
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ウニパスタ
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能登牛のミートソース
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仔羊グリル
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牛ほほ肉のワイン煮
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仔牛ロースのソテー トリュフソース
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ホタテのムースを詰めた鮮魚と自家製ドライトマト、白しめじのオーブン焼き
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桃のコンポート
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
金沢の旅でイタリアンと言えばここラ·ベットラ·ダ·オチアイさんに行かないわけにはいきません。
丁度お祝いの席でもあったので10000円のコースで予約。
店内は意外にも相当カジュアルな経営者の集まりか何かで賑やかしい。
ま、イタリアンは厳かでない方が良いことが多い。
期待の始まりの一皿は
生ハムのブルスケッタズワイガニのむき身と生うに
トウモロコシの冷製ジュレスープ
本日の温野菜から
能登産タコの柔らかサクサクフリット
吉田牧場カチョカバッロチーズのグリル
庄川産若鮎のフリット
本日のパスタから
新鮮なウニのスパゲティ赤イカとサルデーニャ産カラスミのスパゲティ
イタリア産ブラータチーズのせトマトソースのスパゲティ バジリコ風味
能登牛ミートソースのトンナレッリ（手打ちパスタ）
の4種（キッチンの皆様バラバラでごめんなさい）
メインから
ホタテのムースを詰めた鮮魚と自家製ドライトマト、白しめじのオーブン焼き
骨付き子羊の香草グリル
仔牛ロースのソテー トリュフソース
メニュー外から特別に牛ほほ肉の赤wine煮
当然ながらハズレ無し！
全部が美味しい！
初っ端の生ハムのブルスケッタがまず衝撃的に旨い！
今しがた原木から裂いて来たそうで風味もよく柔らかくブラボー！そして次のトウモロコシの冷製の破壊力もまたすごい！
最後のデザートは季節的に桃のコンポートで〆
今度は名古屋で会いましょう！
ご馳走様でした！