Lunch at RIVET was so good that we went back again for dinner.

Beer

Lemon soda

One of us had to drive, so we couldn’t all raise a glass together.

Apple soda

The kitchen

The real deal.

One-plate antipasto

This alone would be enough to drink to.

Fried shiba shrimp

As crisp as a snack. Perfect with beer.

Bread

It looks like they bake their own bread too.

Mehikari fritto

Deep-fried, and yet it goes down light. I suppose this is what Italian cooking is about..

Chilled basil-sauce pasta with vegetables and squid

Cool and refreshing, a great pasta for summer.

Marinated octopus with mozzarella and tomato

Light and easy to eat. This place really knows how to use ingredients that taste of the season.

Pizza

The dough is crisp, almost hard, and it comes piled with cheese. There can’t be a wood-fired oven in that kitchen, yet out came a pizza this good, which surprised me.

Mikkabi wagyu hamburg steak

It was so good the last time I had it, and this day too the meat tasted rich, so everyone was happy.

I hadn’t realised it when we came at lunchtime, but this is an Italian place that uses its ingredients beautifully. Now I want to come back in another season.

한국어로 읽기日本語で読む