Wood-fired,
since 2009.

Charcoal, olive oil and patience — the only three ingredients we never change. Everything else follows the seasons.

Open fire · No freezer · 38 coversEst. 2009

02 — The story

One oven. Fifteen years. Zero shortcuts.

We opened with a single wood oven and a market stall's worth of vegetables. The oven stayed; the menu never sat still. Every plate is cooked over the same fire we lit in 2009 — figuratively, and on slow nights, literally.

Years at the fire

Covers a night

Wood oven, original

Wood-fired,
since 2009.

Short, seasonal, charred at the edges.

From the grill

From the garden

One oven. Fifteen years. Zero shortcuts.

Wood-fired,since 2009.

Short, seasonal, charred at the edges.

From the grill

From the garden

One oven. Fifteen years. Zero shortcuts.

Wood-fired,
since 2009.