Every dish begins with morning deliveries from small biodynamic farms and coastal day boats. We work without fixed long-term menus, adapting our offerings weekly as micro-climates shift and seasonal produce peaks.
By collaborating directly with multi-generational growers, our kitchen respects the natural tempo of each season. Fermentation, open embers, and cold-pressing preserve the pure character of each harvest.
Two dining rhythms
Evening Tasting Service
Midday Market Plate
A progressive six-course menu composed daily from the morning deliveries, paired optionally with low-intervention European cellar selections.
A concise two or three-course lunch designed for hotel guests and neighborhood diners seeking a calm, seasonal midday pause.
Resting beneath the dining room in vaulted seventeenth-century limestone, our cellar holds over four hundred low-intervention cuvées from independent European vignerons.
We accept dining reservations thirty days in advance for lunch and dinner services. Hotel residents receive priority table allocations upon booking their stay.