Vegan à la carte
Rooted in the story of Our Farm, a new chapter unfolds under the guidance of vegan chef Andrea Cattaneo. Drawing on the richness of Okinawa’s soil and the vitality of seasonal vegetables and herbs, each dish expresses a quiet harmony between island and world—an elegant evolution of plant-based cuisine.
Falafel Lunch Plate
Chickpea falafel comes together with seasonal vegetables from our garden, while hummus is reimagined with the gentle aroma of red shiso in place of traditional za’atar. A vivid harmony of color and flavor, grounded in the rhythm of the season.
| Location | Library Lounge & Bar |
|---|---|
| Hours | Lunch 12:00 noon - 3:00 p.m. (L.O. 3:00 p.m.) |
| Price | JPY 2,500 (Inc. tax and exc. service charge) |
Today’s “Our Farm” Pasta
Savor the season with pasta abundant in fresh herbs and vegetables from Our Farm, a dish that reflects the garden’s fleeting beauty and the essence of Atta’s seasonal rhythms.
| Location | Library Lounge & Bar |
|---|---|
| Hours | Lunch 12:00 noon - 3:00 p.m. (L.O. 3:00 p.m.) |
| Price | JPY 3,000 (Inc. tax and exc. service charge) |
Roman-Style Durum Wheat Gnocchi
– Vegetarian –
Traditional Roman-style gnocchi, crafted from semolina and soy milk, dressed in a silky cashew cream and fragrant basil oil. Finished with seasonal vegetables from Our Farm, each bite evokes gentle, harmonious flavors of the garden.
| Location | Fine Dining |
|---|---|
| Hours | Dinner 5:30 - 10:00 p.m. (L.O. 9:00 p.m.) |
| Price | JPY 3,200 (Inc. tax and exc. service charge) |
Vegan Chef
Andrea Michelangelo Cattaneo
Born in Italy, he discovered his passion for vegan cuisine in childhood under his father’s influence and has embraced a vegan lifestyle ever since. After honing his craft in acclaimed kitchens around the world, he arrived in Japan in 2014. Following nine years in Tokyo, he brought his vision of plant-based cuisine to Okinawa, where he now creates refined vegan dishes for The Terrace Hotels.
◆Contact for Reservations & Inquiries
The Atta Terrace Club Towers
098-983-3333
