Seasonal Tasting Menu
Seven courses that follow the harvest — paired, plated, and paced to unfold over a long, easy evening.
A small kitchen, a steady crew, and a seasonal menu that changes with what's good this week. Reserve a table and we'll take it from there.
From an unhurried tasting menu to a private room for the people who matter most — every visit is built around how you want to spend the evening.
Seven courses that follow the harvest — paired, plated, and paced to unfold over a long, easy evening.
An intimate room for parties of eight to twenty, with bespoke menus and a sommelier who knows the cellar.
A short, considered list — small producers, natural leanings, and pours chosen to lift each course rather than crowd it.
Six seats at the pass. Watch the line work, talk to the chefs, and taste what's just been pulled from the oven.
A small kitchen, a steady crew, and a shared idea of what dinner should feel like.
Trained in Lyon, grounded in the produce of our valley. Camille writes the menu around what arrives that morning.
Quietly inventive desserts that finish the meal where it should end — light, balanced, and never an afterthought.
Sofia builds the pairings and runs the cellar — biased toward small growers and bottles with something to say.
The first face you see and the last. Tomás knows the room, the regulars, and the right table for the night you're having.
New menus, collaborations, and events from the last few seasons — a closer look at the work behind the dining room.
A seven-course menu built entirely from producers within an hour's drive — launched in March.
A one-night collaboration with two visiting chefs — a sold-out evening of swapped techniques and shared kitchens.
A new wine list built around small natural producers — Sofia spent a year on the road to put it together.
Reserve a table or browse the full tasting menu — we'd love to have you.
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