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モッツァレラブッフィラ フルーツトマト カプレーゼ
ゆば豆腐 キャビアとワサビオイル
バターナッツカボチャのヒィナンシェ
赤エビのカルパッチョ 赤玉ねぎのソース
後藤列島の平スズキのあぶり
他
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赤エビの頭を炭火で炙ってもらいました
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後藤列島の平スズキの炭焼き
備長炭で
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後藤列島の平スズキ炭焼き
長野県のワサビとスモーク醤油で
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後藤列島の平スズキの炭焼き
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あさりのボンゴレビアンコ カラスミがけ
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ブラックペッパーのチーズケーキ
ポルボローネ
セルフィーユのムース
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農口尚彦研究所の日本酒
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吹き抜け
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2階の半個室
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ワインセラー
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一枚板のカウンター
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エスプレッソ
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シェフと奥様
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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
大阪メトロ谷町線千林大宮から徒歩4分、京阪電車千林駅から徒歩9分の炭火焼イタリアンです。
2,500円のお昼のコースをシェフお勧めの野口尚彦研究所の日本酒と共にいただきました。
シェフは、五つ星ホテルのレストランなどで修行されて10月にここにオープンされました。
がもよんにぎわいプロジェクト（蒲生四丁目界隈で古民家をオシャレにリノベーションするプロジェクト）旭区第1号のお店なんです。とパティシエの奥様。
美味しかったです。また必ず伺います。
ちそうさまでした。