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"A creative take on the traditional Italian gnocco fritto fried bread, reimagined with conger eel: thick slices of conger eel are dipped into hot oil, searing the surface to lock in flavour, before being draped in paper‑thin slices of dry‑cured ham. The heat of the eel gently melts the fat of the ham, creating a seamless union of textures and flavours—a conversation between bold Shimane ingredients and refined Italian technique." - The MICHELIN Guide