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歴史的建造物である大阪市中央公会堂のすぐ近く
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大阪・北浜の川沿いに佇む隠れ家的イタリアン「Ristorante IL PRINCIPE（リストランテ イル プリンチペ）」
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ビルの階段を降りた先に現れるのは、都会の喧騒を忘れさせてくれる静謐な空間。まるでヨーロッパの邸宅のような、洗練されたインテリアと心地よい照明に包まれて、訪れる人々を優雅なひとときへと誘います。
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今回は、家族の記念日という特別な日にぴったりな場所を探していて、以前から評判を聞いていたお店を一週間前に食べログから予約しました。
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案内されたのは、窓側の４人掛けのテーブル席。自然光がやさしく差し込む店内は、春の訪れを感じさせる穏やかな空気が流れ、家族の会話にも自然と笑みがこぼれます。
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IL PRINCIPE ランチコース ＜4月のメニュー＞（スパークリングワイン付き）
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◆ストゥッツィキーノ（前菜前の小さなお楽しみ）
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・白いんげん豆のパンナコッタは、ほのかに甘くコクのある豆の旨みを感じ、新茶オイルの香りがふわりと広がります。中央にあしらわれたギリシャ産フェタチーズの塩味が絶妙なアクセント。
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・旬魚のクルディテは、和歌山のケンケン釣りで獲れた鮮度抜群のカツオをカルパッチョ仕立てに。セロリとディルの清涼感あるサラダに、ホワイトバルサミコと出汁のジュレが優しく寄り添います。カツオのもっちりとした食感が口の中で心地よくほどけていきます。
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・ポルペッティーネは、スパイス香るミートボールを泉州キャベツのソースでいただく逸品。肉の旨みとキャベツの甘みが調和し、スプーンの器で手軽につまめるのも嬉しいポイントです。
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◆パン ・胡桃とレーズンのパン ・フォカッチャ
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◆国産うなぎのクロストーネ トスカーナパンの上に、真ふぐ白子のペーストと愛知県産うなぎが贅沢に重なり、赤ワインとバルサミコのソースが全体をまとめます。スモーク香を添えるのは、オリーブや桜の木などを使った香りの演出。手に持って食べるスタイルも楽しく、うなぎ好きの私にとっては至福の一品です。
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◆稚鮎と新物浜名湖生海苔のフリットヴェネチアーノ 稚鮎に浜名湖の新物生海苔を纏わせてカラリと揚げた春の味。ふっくらと揚がった鮎のほろ苦さ、生海苔の香りに、添えられたローゼルやさらしクジラ、中玉トマトの甘酸っぱさが絶妙なバランス。パルミジャーノレッジャーノのコクが一層深みを与えてくれます。
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◆4月のコッコリ 駿河湾の生桜海老と蕗の薹の香りがたまらない手食スタイルのパン代わり。中にしのばせたオリーブとケッパーの塩味が桜海老の甘みを引き立て、季節感満点の仕上がりです。
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◆4月のフラン 平貝の殻の上に器をのせた茶碗蒸し風の一品。旬魚の焼き目の香ばしさ、春椎茸と宇陀金春ごぼうの滋味深い風味が溶け合い、マイヤーレモンの酸味が華やかに全体を引き締めてくれます。鯛の皮目のパリッとした焼き加減も素晴らしく、貝柱の甘みとともに、静かな感動が広がります。
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◆季節のインサラティーナミスタ 蔵王極ヨーグルトと自家製発酵ビネガーで仕上げたインサラティーナミスタ。旬の野菜約10種の個性を生かした繊細な味わいで、春の生命力を感じさせてくれます。
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◆国産牛の黒胡椒煮込み しっとりと煮込まれた牛肉は、柔らかくコクがあり、桜葉塩漬けで包まれたアジア―ゴチーズと奈良の古都華いちごが芳醇な風味を添えます。天然クレソンのオイルや、カシューナッツのキャラメリゼが味わいに奥行きを与え、春らしい華やかなひと皿です。
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こちら並盛
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以降は大盛りです
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◆メッツェ リングイネ ポンマローラ（トマトソース）にシチリア産オレガノの香りがふわりと乗り、楕円形のリングイネがソースと絶妙に絡み合います。オレガノが枝からこぼれ落ちる瞬間の香りに心奪われ、まるで地中海を旅しているような気分に。
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◆真のティラミス 濃厚ながらも軽やかで、口の中でふわっと消えていく繊細さが印象的です。
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◆初春のパルフェ 奈良の古都華いちごとバジルジュレの取り合わせが新鮮。グラニータの清涼感、ココナッツミルクの泡、青大豆きな粉のクロッカンテ…それぞれの食感が重なり合い、みかんの皮の香りが最後の一匙を爽やかに演出してくれます。
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◆カフェ 食後のカフェは、オレンジ＆クリーム ルイボス。ノンカフェインの優しさと、ほんのりと甘く香るバニラとオレンジピールの風味に、コースの余韻をそっと包み込まれました。
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◆ピッコロドルチェ 締めのピッコロドルチェは、まさに宝石箱のよう。どれも一口サイズでありながら、深い満足感をもたらします。
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よもぎを練り込んだシュー生地には国産レモンと地元産はちみつのやさしい甘み。
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エチオピアンカルダモンをきかせたメレンゲにピスタチオクリーム
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紀州南高梅の果肉を包んだ4月の琥珀糖
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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
大阪・北浜の川沿いに佇む隠れ家的イタリアン「Ristorante IL PRINCIPE（リストランテ イル プリンチペ）」。大阪市中央区北浜、ビルの地下1階にあるこちらのお店は、歴史的建造物である大阪市中央公会堂のすぐ近く、京阪本線や大阪メトロ御堂筋線の淀屋橋駅、北浜駅からも徒歩4分ほどとアクセスも抜群です。ビルの階段を降りた先に現れるのは、都会の喧騒を忘れさせてくれる静謐な空間。まるでヨーロッパの邸宅のような、洗練されたインテリアと心地よい照明に包まれて、訪れる人々を優雅なひとときへと誘います。
今回は、家族の記念日という特別な日にぴったりな場所を探していて、以前から評判を聞いていたお店を一週間前に食べログから予約しました。案内されたのは、窓側の４人掛けのテーブル席。自然光がやさしく差し込む店内は、春の訪れを感じさせる穏やかな空気が流れ、家族の会話にも自然と笑みがこぼれます。
■いただいたコース
IL PRINCIPE ランチコース ＜4月のメニュー＞（スパークリングワイン付き）
◆ストゥッツィキーノ
・白いんげん豆のパンナコッタ 新茶オイル フェタチーズ
・旬魚のクルディテ セロリとディル ホワイトバルサミコ
・ポルペッティーネ 泉州キャベツ
◆国産うなぎのクロストーネ
真ふぐ白子 奥飛騨山椒
オリーブの木 レモンバーベナの木 ニッキの葉 桜の木
◆パン
・胡桃とレーズンのパン
・フォカッチャ
◆稚鮎と新物浜名湖生海苔のフリットヴェネチアーノ
パルミジャーノレッジャーノ 旬野菜
晒しクジラとローゼル塩漬け 中玉トマト
◆4月のコッコリ
駿河湾生桜海老 蕗の薹とサルサギオッタ
◆4月のフラン
旬魚 平貝 地はまぐり 吉野葛 春椎茸 宇陀金春ごぼう
マイヤーレモン(紀州新家おろし金使用)
◆季節のインサラティーナミスタ
旬野菜約10種 蔵王極ヨーグルトと自家製発酵ビネガー
◆国産牛黒胡椒煮込み
桜葉塩漬けとアジア―ゴと奈良苺 天然クレソンオイル
旬野菜ピューレ カシューナッツカラメリゼ
◆メッツェ リングイネ
ポンマローラ シチリア島オレガノ
◆真のティラミス
◆初春のパルフェ
奈良のグラニータバジルジュレ 旬の果実
青大豆きな粉のクロッカンテ ココナッツミルク
◆ピッコロドルチェ
・エチオピアンカルダモンのメリンゲ ピスタチオクリーム
・旬の果実よもぎのビニエ 国産レモンのカスタード 北摂aoiさんのはちみつ
・4月の琥珀糖
◆カフェ
・オレンジ＆クリーム ルイボス
今回いただいたのは、季節の恵みをふんだんに盛り込んだ「IL PRINCIPE ランチコース ＜4月のメニュー＞（スパークリングワイン付き）」。目にも楽しく、味わいも奥深い、珠玉のコースでした。
◆ストゥッツィキーノ（前菜前の小さなお楽しみ）
・白いんげん豆のパンナコッタは、ほのかに甘くコクのある豆の旨みを感じ、新茶オイルの香りがふわりと広がります。中央にあしらわれたギリシャ産フェタチーズの塩味が絶妙なアクセント。
・旬魚のクルディテは、和歌山のケンケン釣りで獲れた鮮度抜群のカツオをカルパッチョ仕立てに。セロリとディルの清涼感あるサラダに、ホワイトバルサミコと出汁のジュレが優しく寄り添います。カツオのもっちりとした食感が口の中で心地よくほどけていきます。
・ポルペッティーネは、スパイス香るミートボールを泉州キャベツのソースでいただく逸品。肉の旨みとキャベツの甘みが調和し、スプーンの器で手軽につまめるのも嬉しいポイントです。
◆国産うなぎのクロストーネ
トスカーナパンの上に、真ふぐ白子のペーストと愛知県産うなぎが贅沢に重なり、赤ワインとバルサミコのソースが全体をまとめます。スモーク香を添えるのは、オリーブや桜の木などを使った香りの演出。手に持って食べるスタイルも楽しく、うなぎ好きの私にとっては至福の一品です。
◆稚鮎と新物浜名湖生海苔のフリットヴェネチアーノ
稚鮎に浜名湖の新物生海苔を纏わせてカラリと揚げた春の味。ふっくらと揚がった鮎のほろ苦さ、生海苔の香りに、添えられたローゼルやさらしクジラ、中玉トマトの甘酸っぱさが絶妙なバランス。パルミジャーノレッジャーノのコクが一層深みを与えてくれます。
◆4月のコッコリ
駿河湾の生桜海老と蕗の薹の香りがたまらない手食スタイルのパン代わり。中にしのばせたオリーブとケッパーの塩味が桜海老の甘みを引き立て、季節感満点の仕上がりです。
◆4月のフラン
平貝の殻の上に器をのせた茶碗蒸し風の一品。旬魚の焼き目の香ばしさ、春椎茸と宇陀金春ごぼうの滋味深い風味が溶け合い、マイヤーレモンの酸味が華やかに全体を引き締めてくれます。旬魚の皮目のパリッとした焼き加減も素晴らしく、貝柱の甘みとともに、静かな感動が広がります。
◆季節のインサラティーナミスタ
蔵王極ヨーグルトと自家製発酵ビネガーで仕上げたインサラティーナミスタ。旬の野菜約10種の個性を生かした繊細な味わいで、春の生命力を感じさせてくれます。
◆国産牛の黒胡椒煮込み
しっとりと煮込まれた牛肉は、柔らかくコクがあり、桜葉塩漬けで包まれたアジア―ゴチーズと奈良の古都華いちごが芳醇な風味を添えます。天然クレソンのオイルや、カシューナッツのキャラメリゼが味わいに奥行きを与え、春らしい華やかなひと皿です。
◆メッツェ リングイネ
ポンマローラ（トマトソース）にシチリア産オレガノの香りがふわりと乗り、楕円形のリングイネがソースと絶妙に絡み合います。オレガノが枝からこぼれ落ちる瞬間の香りに心奪われ、まるで地中海を旅しているような気分に。
◆真のティラミス
濃厚ながらも軽やかで、口の中でふわっと消えていく繊細さが印象的です。
◆初春のパルフェ
奈良の古都華いちごとバジルジュレの取り合わせが新鮮。グラニータの清涼感、ココナッツミルクの泡、青大豆きな粉のクロッカンテ…それぞれの食感が重なり合い、みかんの皮の香りが最後の一匙を爽やかに演出してくれます。
◆ピッコロドルチェ
締めのピッコロドルチェは、まさに宝石箱のよう。エチオピアンカルダモンをきかせたメレンゲにピスタチオクリーム、よもぎを練り込んだシュー生地には国産レモンと地元産はちみつのやさしい甘み。紀州南高梅の果肉を包んだ4月の琥珀糖…どれも一口サイズでありながら、深い満足感をもたらします。
◆カフェ
食後のカフェは、オレンジ＆クリーム ルイボス。ノンカフェインの優しさと、ほんのりと甘く香るバニラとオレンジピールの風味に、コースの余韻をそっと包み込まれました。
全体を通して感じたのは、料理の一皿一皿に「旬」と「物語」が込められていること。そしてそれを彩る空間とサービスの心地よさ。家族の記念日という特別な時間を、より思い出深く彩ってくれる素晴らしいひとときでした。ぜひまた季節を変えて再訪したい、心からおすすめできる一軒です。