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La Locanda (Italian Cuisine) / The Ritz-Carlton, Kyoto
ラ・ロカンダ（イタリア料理）/ ザ・リッツ・カールトン京都
¥12,500
¥6,000
義大利料理, 歐洲料理
604-0902 Kamogawa Nijo-Ohashi Hotori, Nakagyo-ku, Kyoto(京都市役所前距離335m)查看地圖
伝統を継承した本格的イタリア料理を和洋折衷の独創的な空間で味わえる場所
Traditional Italian cuisine prepared with locally sourced produce in an enchanting, modern space. Charcuterie, cheeses and handmade desserts complement the experience. Private dining is available.
獨特體驗
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【9月24日晚餐】La Locanda × “Tosca di Angelo”在這個融合京都當季食材與義大利傳統料理的特別套餐中，您將能盡情體驗義大利料理的深邃魅力——從手工製作的義大利麵所帶來的細膩風味，到世代相傳的食譜所蘊含的溫暖情懷。阿里亞諾先生以現代手法詮釋各地的義大利鄉土料理，其作品以食材本身的優美質感、層次豐富的滋味以及精湛的烹飪技藝而著稱。請好好享受這場僅此一天、讓義大利陽光下的純正風味與京都獨有的季節之美交相呼應的珍饈盛宴吧。
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
手工製作的中型麵條配紅蝦與羅勒醬
紅石斑魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
小羊背肉配茄子薩魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡冰沙與巧克力
※每道料理均搭配專屬葡萄酒
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
手工製作的中型麵條配紅蝦與羅勒醬
紅石斑魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
小羊背肉配茄子薩魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡冰沙與巧克力
※每道料理均搭配專屬葡萄酒
18:30 ~ 18:309月 24日 (週四)
¥48,000包含服務費及稅金
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【9月24日晚餐】La Locanda ×「Tosca di Angelo」在這個融合京都時令食材與義大利傳統料理的特別套餐中，從手工製作的義大利麵的細膩風味，到世代相傳的古老食譜所帶來的溫暖感，您將能盡情體驗義大利料理的深邃魅力。阿里亞諾先生以現代手法詮釋各地義大利鄉土料理，其作品的特色在於食材本身的優雅美感、層次豐富的滋味以及精湛的烹飪技藝。請好好享受這場將義大利陽光下的純正風味與京都特有的細膩季節感完美結合的、僅此一天的極致美食體驗吧。
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
手工麥茨帕凱利麵配紅蝦與羅勒醬
紅鰺魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
羊背肉配茄子扎阿魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡格蘭尼塔與巧克力
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
手工麥茨帕凱利麵配紅蝦與羅勒醬
紅鰺魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
羊背肉配茄子扎阿魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡格蘭尼塔與巧克力
18:30 ~ 18:309月 24日 (週四)
¥33,000包含服務費及稅金
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【9月25日午餐】La Locanda ×「Tosca di Angelo」在這個融合京都當季食材與義大利傳統料理的特別套餐中，從手工製作的義大利麵的細膩風味，到代代相傳的經典食譜所帶來的溫暖感受，您將能盡情體驗義大利料理的深邃魅力。阿里亞諾先生以現代手法重新詮釋各地義大利地方料理，其作品的特色在於食材本身的優美質感、層次豐富的滋味以及精湛的烹飪技藝。請好好享受這場唯有當天才能體驗到的美食盛宴——充滿義大利陽光氣息的正宗風味與京都獨有的細膩季節感在此完美交融。
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
梅茲帕凱利麵配紅蝦與羅勒醬
紅石斑魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
羊里脊肉配茄子薩魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡格蘭尼塔與巧克力
【菜單】
龍蝦配綠蘆筍及卡魯加魚子醬
梅茲帕凱利麵配紅蝦與羅勒醬
紅石斑魚馬塔洛塔湯，加入橄欖、番茄與刺山柑
羊里脊肉配茄子薩魯克醬及黑胡椒
傳統提拉米蘇，佐以咖啡格蘭尼塔與巧克力
12:00 ~ 12:009月 25日 (週五)
¥48,000包含服務費及稅金
餐飲方案
平日午餐套裝 Menu Bronzo
菜單自1月16日起
■開胃小菜
■開胃菜
鮮魚韃靼，番茄，黃瓜
（開胃菜可加10克魚子醬，需另加8,000日圓。）
■義面
每日意麵
■肉類菜餚
快樂豬肉變種，夏季蔬菜
或
炭烤十勝香草牛肉，夏季蔬菜
■甜點
來自Pierre Hermé Paris
提拉米蘇
（餅乾，巧克力沙布利，咖啡果凍，馬斯卡彭奶油）
■咖啡或茶和甜點
■開胃小菜
■開胃菜
鮮魚韃靼，番茄，黃瓜
（開胃菜可加10克魚子醬，需另加8,000日圓。）
■義面
每日意麵
■肉類菜餚
快樂豬肉變種，夏季蔬菜
或
炭烤十勝香草牛肉，夏季蔬菜
■甜點
來自Pierre Hermé Paris
提拉米蘇
（餅乾，巧克力沙布利，咖啡果凍，馬斯卡彭奶油）
■咖啡或茶和甜點
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午餐菜單金
Menu starting from July 18th.
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Roasted Kofuku Pork, Summer Vegetables
PIERRE HERMÉ PARIS
■Dessert
Glace au Fromage
(Mango and Toasted Coconut, Passion Fruit Biscuit, Citrus Vanilla Jus)
■Coffee or Tea and Petits Fours
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Roasted Kofuku Pork, Summer Vegetables
PIERRE HERMÉ PARIS
■Dessert
Glace au Fromage
(Mango and Toasted Coconut, Passion Fruit Biscuit, Citrus Vanilla Jus)
■Coffee or Tea and Petits Fours
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白金午餐菜單
Menu starting from July 18th.
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Charcoal Grilled Tokachi Herb Beef, Summer Vegetables
(With an additional charge, the main dish can be upgraded to Wagyu sirloin 4,000yen or Wagyu tenderloin 6,500yen)
PIERRE HERMÉ PARIS
■Dessert
Tiramisu
(Biscuit à la Cuillère, Chocolate Sablé, Coffee Jelly, Mascarpone Cream)
■ Coffee or Tea and Petit Fours
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Charcoal Grilled Tokachi Herb Beef, Summer Vegetables
(With an additional charge, the main dish can be upgraded to Wagyu sirloin 4,000yen or Wagyu tenderloin 6,500yen)
PIERRE HERMÉ PARIS
■Dessert
Tiramisu
(Biscuit à la Cuillère, Chocolate Sablé, Coffee Jelly, Mascarpone Cream)
■ Coffee or Tea and Petit Fours
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白金午餐菜單
Menu starting from July 18th.
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■2nd Pasta
Risotto “Carnaroli”, Caviar, Seaweed Butter
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Charcoal Grilled Tokachi Herb Beef, Summer Vegetables
(With an additional charge, the main dish can be upgraded to Wagyu sirloin 4,000yen or Wagyu tenderloin 6,500yen.)
PIERRE HERMÉ PARIS
■Dessert
Tiramisu
(Biscuit à la Cuillère, Chocolate Sablé, Coffee Jelly, Mascarpone Cream)
■Coffee or Tea and Petit Fours
■Amuse-Bouche
■Appetizer
Fresh Local Fish Tartar, Cucumber, Smoked Vinegar
(With an additional charge of 8,000yen 10g of caviar can be added.)
■Pasta
“Paccheri”, Octopus, Puttanesca
■2nd Pasta
Risotto “Carnaroli”, Caviar, Seaweed Butter
■Fish Main
Sautéed Local Fish, Summer Beans Minestrone
■Main Dish
Charcoal Grilled Tokachi Herb Beef, Summer Vegetables
(With an additional charge, the main dish can be upgraded to Wagyu sirloin 4,000yen or Wagyu tenderloin 6,500yen.)
PIERRE HERMÉ PARIS
■Dessert
Tiramisu
(Biscuit à la Cuillère, Chocolate Sablé, Coffee Jelly, Mascarpone Cream)
■Coffee or Tea and Petit Fours
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路線
住址
604-0902 Kamogawa Nijo-Ohashi Hotori, Nakagyo-ku, Kyoto
最近的車站
京都市役所前 (335m)神宮丸太町 (450m)美食
義大利料理, 歐洲料理