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戎ビールで乾杯！
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スターター、カリフラワーのスープ
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Antipasto freddo 冷菜、ボタン海老、佐島のタコ、アオリイカ、コロダイのサラダ仕立て
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Antipasto Cardo 温菜、和歌山県産鮎のコンフィと生ハムメロン キュウリとサンブーカのソース
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Pizza アル フィレット
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辛味オイルの代わりに一味唐辛子が出てきました
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Primo Piatto パスタ、タヤリン イタリア産サマーポルチーニのソース
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Secondo Piatto 熊本県産「あか牛」のビステッカ 季節野菜のグリル添え
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カルヴァドス
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Dolce カンブーザ風ティラ・ミ・ス
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ゴルゴンゾーラ、ウヲッシュチーズ等
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小菓子
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５月のランチ
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サルシッチャ
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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
2016.7.8
位置付けの難しいイタリア料理店だが、ジャケットを羽織って、な、リストランテではないかな・・・
ランチでの満足度が高かったせいか、カミサンに「バースディのディナーどうする？」の答えがこの店の名前だった・・・・週末のディナーの予約は困難と聞いていたが、口コミが落ち着いてきたせいもあってか、意外とすんなりwebで席を確保できた。
しばらくすると店側から予約の確認電話が掛かってきたので、シェフのお任せコース（8,000円）をお願いした。
普段から、どんな店へ行っても可能な限り「お任せ」をしない我々だが、マシケラ時代、ここのシェフのメニューはほぼ制覇していたので、何をいただいても美味いと言う記憶がそうさせたのだ・・・
戎ビイルで乾杯し、ディナーが始まる。
ワインはグラスで、都度皿に合わせて欲しいとカメリエーレ（・・・と呼ぶには少々くだけた感じか・・・この辺りがリストランテとは言い難いのかも知れないな・・・）にお願いした。
出てきた皿はどれも出色の出来栄えだったが、中でも白眉だったのは鮎のコンフィ・・・ため息の出る味わいだった・・・合わせた白も相互の癖を打ち消し合うかのようなベストなマッチングだった・・・
ピッツァもマシケラ当時と変わらぬ出来栄え。
少々驚いたのは、どんな店にでも置いてあるであろう「辛味オイル」だが、この店には無い。
代わりに「一味唐辛子」が出てきた・・・・風味が飛ぶ、と言うのが理由らしいが、試すとモッツァレッラチーズがより甘く感じる・・・ちょっとした発見、と言うか、不思議な味わいを教えて頂きました。
カミサンはドルチェ、私は癖のあるチーズの盛り合わせに替えて頂き、カルヴァドスを。
・・・チーズの保存状態は完璧と言っていいと思います。
最後のカフェには絵も描いて頂き、大満足のディナーとなりました。
帰り際にはお土産まで頂いて、ありがとうございました。
機会を作り、また伺わせて頂きます。
2016.5.4
ランチにて利用。