
能登イタリアンと発酵食の宿 ふらっと
いしりを使った生パスタなど独創的なイタリアンが楽しめる。能登の里山や海からの恵みを活かし、新鮮な魚介類や特色ある郷土食などの手作り、オリジナルのイタリアンが自慢。いろりや古民具のある和ダイニングでは1日4組様限定でゆったりと能登イタリアンを堪能できる。オーストラリア人シェフが毎日手打ちパスタや材料、いしりなども手作りしている。オーストラリアワインも充実。館内ではFreespotが使える。ディナー7700円~。
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いしりを使った生パスタなど独創的なイタリアンが楽しめる。能登の里山や海からの恵みを活かし、新鮮な魚介類や特色ある郷土食などの手作り、オリジナルのイタリアンが自慢。いろりや古民具のある和ダイニングでは1日4組様限定でゆったりと能登イタリアンを堪能できる。オーストラリア人シェフが毎日手打ちパスタや材料、いしりなども手作りしている。オーストラリアワインも充実。館内ではFreespotが使える。ディナー7700円~。
そば専門店だが、能登の「能登丼プロジェクト」に賛同し、作り上げたのが一人鍋で煮て食べる「まるごと能登牛丼」2700円。そば屋ならではのアゴダシを使った割り下も味わい深い。
A fireside-yaki and kōcha shop where you can enjoy the old-fashioned flavors of the Nakamiya district. Most of the ingredients for fireside ware are taken by the master in the mountains, such as 1500 yen for bear stabbing, 800 yen for bear skewers, 560 yen for Inokushiyaki, 650 yen for natural rock fish salt grilled (reserved by 3-4 days in advance), and so on. Coffee for 400 yen and snacks at the tea.
You can enjoy 1000 yen of riot soba noodles with tempura of wormwood rice cake on top of the soba. The wormwood rice cake is a local specialty, with the earthy taste of a mountain village made from kagura rice cakes from local Tōetsu and mugwort picked in the surrounding mountains. When you eat a bite, the scent of mugwort spreads in your mouth. Only wormwood rice cakes can be taken home, but sometimes they sell out in the morning to make only what they sell every morning.
In a restaurant with an atmosphere such as a single zelkova table, you can enjoy dishes that use plenty of mountain food such as rock fish, ayu, and wild plants. The recommended bear bowl uses bear meat with fat before hibernation, so it has a lot of umami and is delicious. There are plenty of Gozen-style menus, and Hakusan Hyakuzen is from 1600 yen.
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