[Hotel Granvia Kyoto] We Want You to Feel 'Kyoto' at the Gateway to Kyoto. A Lunch Set Packed with Kyoto Ingredients Debuts! Notice of Sales Launch for the 'Selectable Kyo Lunch Set'

Hotel Granvia Kyoto (Shimogyo-ku, Kyoto City; General Manager: Satoru Miura) will begin selling the 'Selectable Kyo Lunch Set' at the 2nd-floor cafe restaurant Le Temps for the period from Thursday, May 7 to Monday, August 31, 2026.

The 'Selectable Kyo Lunch Set' is a newly devised lunch set by our chef, based on the concept of wanting guests to feel 'Kyoto' precisely because we are a hotel located in Kyoto. It is a lunch set that abundantly incorporates Kyoto ingredients, such as Kyoto-sourced fish, Kameoka beef, Miyama cage-free eggs, Kyoto pearl corn, and local vegetables. You can choose from three types of main dishes: a fish dish, a pasta dish, and a meat dish. It is perfect not only for dining alone but also for sharing the main dishes when visiting with friends or family. For those who also want to enjoy dessert, we have prepared a 'Paris Brest' using matcha from Kyoto's long-established Marukyu Koyamaen as an additional dessert exclusively for customers who order this lunch set. Take this opportunity to enjoy a culinary experience that lets you feel 'Kyoto' at the cafe restaurant Le Temps.

About the Selectable Kyo Lunch Set The set includes 'Kyoto Vegetable Soup', 'Colorful Salad', 'Main Dish', 'Bread or Rice', and 'Coffee or Tea', and you can choose one main dish from three options: <Fish Dish / Pasta / Meat Dish>. The 'Kyoto Vegetable Soup' uses cooked vegetables and milk produced in Kyoto, finishing it into a smooth-textured soup so you can fully taste the umami of the vegetables. The visually vibrant 'Colorful Salad' is served with a yuzu dressing from Mizuo.

About the Selectable Main Dishes [Kyoto Fish] Kyoto Fish and Truffle Risotto, Served with Kyoto Vegetables and Nama-Fu Beignet This is a plate where you can enjoy the recommended Kyoto-sourced fish grilled that day, alongside a truffle risotto made with Koshihikari rice from Tamba, Kyoto. We serve it with a beignet made from Kyoto vegetables and Hanbey-Fu's raw wheat gluten (nama-fu). Additionally, a sauce made from imperfect organic strawberries from Organic Nico (Oharano, Nishikyo-ku, Kyoto) and Gion Hararyokaku's black shichimi (seven-spice blend) serve as accents. By mixing in the sauce, you can also enjoy the change in flavors.

[Kyoto Pasta] Kyoto Carbonara (The text ends abruptly in the original source).