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A note on our open-fire kitchen
One long table, one fire, and a menu that changes with what the coast and the nearby farms send us.
By Tomas, head of kitchen
We don't print a menu in advance, and we're often asked why. The short answer: we cook what's good that day, over fire, for whoever is at the table.
How dinner works
There is one seating and one long table. Guests drift in as the fire settles to coals, and we bring out plates as they're ready — vegetables from the farms up the road, fish from the boats along the coast, bread we bake in the morning. It's generous and unhurried, and it tends to run late.
Telling us what you need
Because we cook to the day, we can nearly always work around how you eat — vegetarian, vegan, allergies, children who'd rather have something plain. The one thing we ask is that you tell us when you book, so we can shop for it.
Cooking over fire is mostly patience. You can't rush coals, and it turns out most guests don't want you to.
If you'd like to see how a dinner comes together, come down to the fire an hour early. There's usually a glass of something and a spare stool.