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Prenota un tavolo
Natural Park in the Sierra Mariola Bocairent, Valencian Community, Spain.
Natural Park in the Sierra Mariola Bocairent, Valencian Community, Spain.

Ristorante panoramico

È all’interno del TOO Restaurant, in uno scenario spettacolare, che lo Chef Benjamin Six, propone una cucina d’ispirazione internazionale, contemporanea e cosmopolita, che mescola sapientemente sapori, influenze e desideri. Dal ristorante panoramico di alta classe, racchiuso in un cubo di vetro a 100 metri di altezza, è possibile vedere la Tour Eiffel, Notre-Dame, la Senna e la Basilica del Sacro Cuore animarsi al ritmo della luce del sole. Dall’alba al tramonto, tutto l’anno, il TOO Restaurant offre un momento di pausa celestiale.

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TOO Hotel vue Paris 13
TOO Restaurant Panoramique vue Eiffel
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Giusto il tempo di una colazione tra le nuvole, un pranzo sospeso nel blu o una raffinata cena sotto le stelle, lasciati conquistare dalla sensazione di stare così in alto che sembra che Parigi ti appartenga.

È richiesto un abigliamento chic ed elegante (evitare pantaloncini bermuda o tenute sportive), ci riserviamo di attuare una selezione all’ingresso nel caso contrario.

Non sono accettati: Animali da compagnia, monopattini e bagagli voluminosi

 

 

 

 

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Lunch service starts at 12:15pm, dinner at 7pm

SNACKS

Steamed edamame, sea salt

7

Gua bao, crispy soft shell crab, jalapenos

18

Spicy tuna crispy rice, Red tuna, chili mayo, chilies, kumquat

19

Starters

Chicken popcorn, lemon mayonnaise

19

Sea bream, tuna and salmon chirashi maki

19

Grilled artichokes, green apple miso*

22

*with 3g summer truffle

28

Gabi chakchouka, organic egg and feta cheese

20

octopus carpaccio, shiso & citrus – yuzu jalapenos dressing

20

*with 3gr caviar

29

Salmon tataki, sweet lime sauce

19

Crab Tacos, guacamole with yuzu kosho, chilies and lime

22

*with caviar (3g)

31

Avocado salad & grilled lettuce, sesame sauce, cucumber and crispy seaweed

18

Black cod & prawn miso korokke, shiso mayo

18

Fishes

Roasted teriyaki salmon, pickled cucumber

32

Jumbo shrimp tempura, soy marinated ginger, tentsuyu sauce

39

Kalamansi tuna, guacamole and kumquat

35

Jumbo tiger prawns Jakarta style, sauteed with tamarin and spring onions

39

Hot pot

Vegan and gluten free mushrooms hot pot – shiitake bisque, truffled vegetable butter*

34

*with 3g summer truffle

40

MEATS

Baby chicken tandoori, korean style, raita yuzu

30

Beef filet, grilled spring onion, spicy soy juice

42

Braised pork belly, honey & sake glaze, miso mustard

32

Angus beef short ribs, 24h shio koji aged, yakiniku black pepper sauce*

42

*with 3g summer truffle

48

Sides

White rice with furikake

7

Mesclun salad, miso dressing

7

Miso eggplant

9

Grilled corn wedges, parmesan & chilies, chili mayo

12

Roasted potato, shiso butter

11

"Pierre Hermé" desserts collection

Cheesecake Suzette,
crispy crumble, caramel cheesecake, orange marmalade

17

2000 feuilles,
caramelized puff pastry, mousseline hazelnut cream

17

Carrément chocolat,
Tender chocolate cake, rich chocolate cream, mousse and crisp, thin wafers of crisp chocolate

17

Tarte Duo Framboise & Yuzu,
Shortcrust pastry, raspberries, almond yuzu cream, Kôchi yuzu confit

17

Desserts

Benoît Castel Chocolate cream puff, whipped cream

14

Ice-cream or sorbet (3pcs)
ice-cream: vanilla, chocolate, matcha green tea
sorbet: coco, mango

14

Home made fruit salad

16
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Breakfast is open to external guests from 7am to 9:30am on weekdays by reservation only.

For hotel guests, breakfast is served everyday from 7am to 10:30am.

Continental - 14€

Plain butter croissant or pain au chocolat

Freshly squeezed orange or grapefruit juice

Choice of tea or coffee

Buffet - 29€

All you can eat buffet

Unlimited choice of tea or coffee

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Monday to sunday starting at 12:15pm

Starter + Main course or Main course + Dessert

45

Starter + Main course + Dessert

55

Starters to choose

Shrimps & corn chawan mushi – shiitake mushroom & spring onions

Butternut karaage – lemon tofu & avocado (v)

Homemade angus beef & chard gyozas – soy and vinegar dip

Main courses to choose

Steamed cod – ginger & watercress dashi

Pork short ribs – japanese barbecue style, cashew nuts and spring onions

Gabi chakchouka, organic egg and feta cheese (v)

SIDES

White rice with furikake

Mesclun salad, miso dressing

DESSERTS

Benoît Castel seasonal cheesecake

Pierre Hermé macaroons assortment
vanilla, chocolate, Ispahan

Benoît Castel raspberry & mango clafoutis

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Contatti & accesso

Tel.: +33 1 78 90 79 90
E-mail: restaurant@toohotel.com

Situato al 25esimo piano dell’hotel.
Servizio auto disponibile a pranzo e cena a pagamento

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