Our reputation rests on the daily discipline of sourcing, prepping, and cooking with care. From the farmers we call each morning to the way we season a sauce, every step is checked against the same standard we hold for our own table.
The menu is rewritten every week, usually on Wednesday, based on what our producers bring in. We keep the structure short: three starters, three mains, and two desserts. If a supplier arrives with something unexpected, like a batch of wild mushrooms or early asparagus, we adjust the board the same day.
Yes, for most restrictions. Tell us when you book and we will adapt the dishes without turning them into something unrecognizable. We handle gluten-free, vegetarian, and dairy-free requests regularly. For severe allergies, call us a day before so the kitchen can prepare a safe alternative.
Each session starts at the market stall where we pick the vegetables together. Back in the kitchen, we clean, cut, and cook them using the whole ingredient, including stems and peels. You leave with a small jar of stock or a prepared dish, plus a printed sheet with the recipes we used.
Yes, the vaulted room seats up to twelve guests. It works well for business lunches, family celebrations, or quiet dinners. We agree on a fixed menu in advance, usually five courses, and pair it with wines from our small cellar. Book at least one week ahead.
Mostly from farms within a two-hour drive: a vegetable grower in the valley, a poultry farm, and a fishmonger who works with coastal boats. We do not buy from large distributors. This means the menu follows the seasons closely, and some items run out quickly when they are popular.
Use the online booking form on the contact page. For tables, we confirm within a few hours during opening days. For workshops, places are limited to eight people, so we recommend booking at least a week in advance. If you need to cancel, let us know by phone or email.
Still unsure about something? Reach out through the contact page and we will answer within one working day.
We do not collect stars for the sake of it. The notes below come from people who have eaten with us more than once, joined a Saturday workshop, or booked the vaulted room for a quiet business lunch.
I came in on a Tuesday and the card had already changed from the week before. The chef explained where the leeks came from and how the fish was landed. That kind of directness is rare.
Diego Romero Martinez, regular since 2022We trimmed carrots, saved the peels for stock, and made a dressing from the herb stems. I left with a full container and a clearer idea of how to cook at home without throwing things away.
Maria Aguilar Aguilar, workshop participantWe booked the small room for a client lunch. Service was discreet, the menu was short, and nobody had to raise their voice. The bill matched the effort on the plate.
Gabriela Gonzalez Castro, corporate clientNo foam, no unnecessary theatre. Just olive oil, good salt, and vegetables that taste like they were picked this morning. The terracotta dishes are worth the trip alone.
Review from a local food guideI booked online for a dinner for four. The confirmation arrived quickly, and the kitchen asked about allergies in advance. That attention to detail made the evening feel personal.
Anonymous guest, dinner reservation