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看板（2022.1）
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米、牛肉、パルミジャーノを和えたあんを包んだカプネ（ロールキャベツのような料理）のオーブン焼き 羊のシンタマを加熱燻製後、3ヶ月熟成させた自家製ハム
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クミン風味のパン
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北海道産ブリの3週間熟成 フランボワーズビネガーとアンチョビ風味のペペロナータ 塩ゆでフェンネル
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羊のハツとハラミの白ワイン煮 味付けは塩のみ ペコリーノかけ
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白ワイン
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手打ちラザーニャのオーブン焼き 発酵バターで炒めた蕪を煮溶かして作ったベシャメル 蕪の葉とアンチョビを合わせたサルサ・ヴェルデ 食感のアクセントに生蕪のスライスを挟んで
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チーマディラーパのくたくた煮アンチョビ風味 手打ちオレッキエッテ
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オリーブオイルとカラスミをまぶしたタリオリーニ 塩漬け熟成した鱒を焼いてほぐしたラグー
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北海道天塩産牛すね肉と玉ねぎの赤ワイン煮 白いんげん豆添え
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トルタディチョコラータ キャラメルソースかけ イタリアンプリン マスカルポーネと砂糖を攪拌したシャーベットかけ
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グラッパ
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アブサン
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シャンパン
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パン
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ブラッドオレンジ タロッコ種 塩をして2日間寝かせた鰯 庭獲れのチャービルとディル
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グリルパンで焼いたイタリア産ホワイトアスパラガス 温泉卵 パルミジャーノ
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浜頓別のエゾ鹿 熟成後、解体時に出た端肉をベースにしたテリーヌ 羊のレバー、ピスタチオ入り（赤ワインでマリネ後78度で90分加熱、3週間熟成) わさび菜のサラダ
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赤ワイン
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羊のㇳリッパ 香味野菜と白ワイン煮込み
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リゾット 八郷産ふきのとう パルミジャーノ
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手打ちオレッキエッテ 玉葱とイタリア産グリーンピースを、鞘からとったブロードで煮こんだラグー
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タリアテッレ 茨城産梅山豚を香味野菜とトマトで丸1日煮こんだラグー
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キタッラ フルーツトマトのアーリオオーリオ 羅臼産のうに
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赤ワイン
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北海道 西川牧場のアスパラひつじのグリル 羊を焼いた後のグリルパンで焼いたじゃがいも(インカの目めざめ)、トレヴィス
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赤くないズッパイングレーゼ トルタディチョコラータ 濃厚な苺のババロア
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北海道 羽幌直送の赤海老 えんどう豆新芽のサラダ ブラッドオレンジ
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南イタリア風 青菜の炒め
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常磐ひらめ からし菜のスプラウト
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一週間熟成の常磐ひらめ 皮目炙り
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自家製モッツァレラ 馬肉タルタル 焼き野菜（人参、ビーツ） バーニャカウダソース
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自家製モッツァレラ 馬肉タルタル
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タリオリーニ 熟成しらすソース 乾燥パプリカ
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トロフィエ ペストジェノベーゼ
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羊内臓肉の煮込み 自家製クスクス
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梅山豚ロース 低温ロースト
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カッサータ ティラミス
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食後のジン
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フルーツトマト 自家製リコッタ
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天草の石鯛 スプマンテのジュレ
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自家製ビアンケッティと蓮根
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羽幌の赤えび つくば鶏のブロードで炊いた大麦 自家製からすみ
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エゾ鹿のレバーとチョコレートのペースト スペルト小麦のパンのブルスケッタ
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菊芋のズッパ 熟成の浅いからすみ添え
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手延べ・手切りのタリアテッレ 魚介だしのソース
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手延べウンブリチェッリ 舞茸と平茸を発酵バターで焼いたソース
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馬はらみのステーキ 菊芋グリル チコリ トレヴィス
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馬はらみのステーキ
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マスカルポーネのタルト
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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
（＊ふだん、よく遊びに行く大洗で入った飲食店のレビューで食べログを利用していますが、それとはまったく関係なくオススメのお店を紹介する目的で口コミを書いている際にタイトルに 【おすすめ】 といれています）
つくばにある完全予約制の隠れ家的なイタリアン店。料理はおまかせコースのみで、全席いっせいにコースがスタートするスタイルとなっています。
メニューは日によって変わりますが、全部で８皿ほど。ディナーならたっぷり３時間くらいかかります。カウンター席のみのため調理工程を見ることができるため、次になにが出てくるかワクワクしながら待てるので、飽きるということはありません。
料理はどれも、きらびやかでインスタ映えするおしゃれイタリアン☆ ……ではなく、本当に素朴なイタリア郷土料理。
たとえばクタクタになるまで煮たチーマディラーパ（蕪の葉みたいな味のイタリア野菜）を手打ちのパスタにからめましたとか、そんな感じのもの。見た目は、オレッキエッテに、何か緑色のドロドロしたものがまとわりついている、といった風でインスタ映えには程遠い。しかし野菜の力強さに、絶妙なパスタのもちもち食感に唸らずにはいられない。マニアックなイタリア郷土料理が好きな人ほど、この素朴な一皿に魅了されるでしょう。
必要以上に素材をいじらず、食材のおいしさを引き出す……というイタリア料理の神髄を徹底されている一方で、お肉はお店で解体して熟成、通常なら捨てられているような内臓の部位もしっかり下処理をして煮込み料理として出す……と、必要な手間は惜しむことなくかけていらっしゃいます。その食材に向き合う姿勢は頭が下がるほど。
また、典型的な伝統料理をベースにする一方でシェフご自身のアイデアの引き出しも多く、「こういう調理方もあるのか！」と皿ごとに驚きや感動があり、次なにが出てくるのか、今日はなにが食べさせてもらえるのかまったく予想がつかない楽しさも。コースが終わる事には心地よい満腹感を覚えつつ、早くも「また来ないと！」という思いにさせられてしまいます。