Nine courses drawn from a single hearth, cooked over vine cuttings and oak, unhurried by design.
Reserve a tableNo gas. No electric.
Just fire, and time.
Chef Elena Marchetti cooks everything over a four metre hearth of oak, birch and vine cuttings. Vegetables rest in the ash, ducks age above the chimney, and only forty guests dine each evening.
Elena Marchetti
Evenings only, Tuesday through Sunday. Parties of one to eight.
We will call within a few hours to confirm. This page is a design concept, no reservation was made.
A cellar room of twelve seats beside the wine wall, with its own hearth and its own sommelier. Anniversaries, quiet celebrations, long dinners that end after midnight.
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