Thank you for always using Arcoba.
Starting September 1st, our lunch menu and lunch desserts will be updated.
We present a lineup that allows you to enjoy the aromas of the season and the delicious flavors of wood-fired cooking.
Homemade oil sardine and fried eggplant puree oil pasta ~ with lime ~
Sardines, slow-cooked at a low temperature with olive oil, become so tender that even the bones are soft, and the aroma of citrus and herbs gently fills the air.
The fragrant fried eggplant puree pairs perfectly with the olives, capers, and semi-dried tomatoes, which bring the whole dish together in a refreshing way.
This dish is finished with a shave of lime for a refreshing accent.
Cold avocado cream pasta with wood-fired salmon ~with dill~
A cold cream pasta dish featuring homemade avocado sauce made with plenty of avocado, paired with wood-fired grilled salmon.
The sauce is made in the style of avocado pesto by adding perilla leaves and nuts.
Garnished with red onion and dill, it has a light and refreshing flavor.
Wood-fired domestic beef mince and pumpkin cheese risotto ~with black pepper~
A cheese risotto combining the sweetness of pumpkin with the savory flavor of wood-fired ground beef.
The aroma of wood-fired cooking permeates the dish, and the cheese is torched over the top just before serving, creating a "baked cheese risotto."
This dish, topped with pastry pieces, offers a satisfying crunch and delightful texture.
The lunch dessert will also be updated.
The new dolce is Fig mousse with red wine jelly.
This seasonal dessert features a mousse made with domestically grown figs containing real fruit pieces, paired with a jelly that highlights the richness of red wine, offering a refreshing taste.

Please enjoy our new lunch menu and desserts that reflect the changing seasons.
We look forward to your visit.