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お店
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お店
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外メニュー
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猪
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メニュー
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深山ぶどうリキュール
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IPA
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スターター
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スターター
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寒サバのマリネ
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寒サバのマリネ
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寒サバのマリネ
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菊芋のローストの仔猪の煮込みソース
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菊芋のローストの仔猪の煮込みソース
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菊芋のローストの仔猪の煮込みソース
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Emilia Bianco Ageno 2015
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Emilia Bianco Ageno 2015
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京都中勢以熟成但馬牛、丹波鹿、七谷鴨のロースト
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京都中勢以熟成但馬牛
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丹波鹿、
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七谷鴨
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ソース
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京都中勢以熟成但馬牛、丹波鹿、七谷鴨のロースト
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Calabretta Nerello Mascalese 2008
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ツキノワグマの煮込みソース
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ツキノワグマの煮込みソース
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丹羽猪のパンチェッタのカルボナーラ
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丹羽猪のパンチェッタのカルボナーラ
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丹羽猪のパンチェッタのカルボナーラ
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猪
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中津のタベルナ ラ キアーヴェへ。
最初に連れは京都のIPA、私は深山のぶどうリキュールを。
スターターは、野菜をソースにディップして。オレンジワインを出しもらって、Emilia Bianco Ageno 2015。すごくおいしいワインで感動。
70分以上かかるというメインの肉料理を最初にお願いする。3種の盛り合わせを二人前に。
そこまでの料理をお願いする。寒サバのマリネと、菊芋のローストの仔猪の煮込みソース。
サバは大きくてよく締まってとても美味。
菊芋はごりっとした感じでいっしょに煮込まれた仔猪がまたおいしい。
もう1品、七谷鴨とフォアグラクレープを。こちらは鴨とフォアグラをくるんでクレープにしたもの。
さて、ここでメイン登場。京都中勢以熟成但馬牛、丹波鹿、七谷鴨のロースト。但馬牛は赤身で、歯ごたえしっかりで、かみしめるとぎゅーっと味が滲み出る。鹿はとても食べやすい。七谷鴨は、味がよくてびっくり。
合わせるのは、イタリアの赤。Calabretta Nerello Mascalese 2008。こちらは、シチリア島のエトナ火山周辺で栽培されている葡萄のワイン。独特の香りがある。
最後に、丹羽猪のパンチェッタのカルボナーラと、ツキノワグマの煮込みソース。20時閉店で時間がなく、2品にしたのがちょっと残念。
カルボナーラは超美味。これだけもう一度食べたいくらい。ツキノワグマの煮込みソースは、熊を感じない、とても食べよいおいしいソースで、あっという間に完食。
こちらはワインも料理も最高で、もう少しゆっくり食べたいところだったが、ワンオペの中ぎりぎりまでサーブしてくれたシェフに感謝。