Petit Tomato

Part of the pleasure of lunch is choosing not only the pasta ingredients but also the sauce and what goes on the baguette. One diner ordered the daily pasta with squid, mushrooms and mizuna in a butter-soy sauce, alongside a baguette topped with spicy cod roe. On another day, a diner chose mentaiko cream sauce or peperoncino with the set ingredients. The combination of salad, baguette and pasta brings variety to the meal and lets you tailor lunch to your taste.

Opinions on the pasta’s texture vary. Some diners found it pleasantly chewy, while others felt that, although the portion was generous, the noodles were softer than they would prefer if they like their pasta al dente. With a choice of sauces, it may be worth focusing on what goes best with the ingredients rather than expecting a particular texture.

Some diners describe the pizza as thin, crisp and easy to eat. Options include simple cheese and Margherita, as well as combinations such as anchovy and mushroom or spear squid and spicy cod roe. In the evening, starters, ajillo and pizza can be enjoyed with draft beer or wine. Dishes such as oyster and bacon ajillo and seafood gratin offer choices for a full meal or a more casual spread to share.