A featured dish from our Afternoon Tea-style lunch.
This dish is our take on Pan con Tomate, a classic from Spain’s Catalonia region. Stale baguette is rubbed with firm tomatoes and garlic, generously drizzled with olive oil, and then toasted to perfection.
A glass of tomato water jelly—made by blending tomatoes for an extended time and straining them overnight—topped with crumbled toasted baguette brushed with garlic oil and paprika. Served with a crisp sheet of coca (Spanish pizza) infused with Jamón Serrano.
With the Tokai region entering the rainy season today, it’s the time of year when we begin incorporating refreshing flavors like this into our first plates.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
