CUCINA KIONA

A plate featuring a selection of six different appetizers made with seasonal ingredients. Recommended for those who want to enjoy various flavors little by little. Perfect with wine.

A salad where the sweetness of seasonal pears and the saltiness of Gorgonzola cheese are exquisitely matched. Enjoy a fruity and rich flavor. Please enjoy as an appetizer.

A dish of carefully prepared beef tripe (trippa) and colorful summer vegetables, gently steamed. It has a mild flavor with the umami of the ingredients melted in.

Young smelt (wakayu) are slowly simmered in low-temperature oil to make a confit, then coated with herb breadcrumbs and baked until fragrant. They can be eaten whole, from head to tail, with a slightly bitter accent.

A tomato sauce-based pasta (spaghettini) combining fried eggplant and melting mozzarella cheese. It's a classic deliciousness where the acidity of the tomato and the richness of the cheese intertwine.

A rich meat sauce made by slowly simmering minced beef shank with aromatic vegetables. It uses wide, flat tagliatelle pasta, which allows the sauce to cling well.

A cold pasta with a tomato flavor, luxuriously made with sweet scallops and red shrimp. It uses very thin capellini pasta, allowing you to enjoy a refreshing and cool mouthfeel.

A main dish of Australian lamb shoulder loin, roasted with herbs such as rosemary. It is a juicy, tender, and aromatic dish.