Slow dough, hot oven, good company
Seasonal plates, slow-proved dough and a cellar of small-grower wines in the old quarter.
Dough fermentation
Local farms and makers
From 2,300 reviews
- Wood-fired
- Farm to table
- Natural wine
- Open kitchen
- Private dining
Our story
One oven, one fire, everything from scratch
Our kitchen is built around a single wood oven. Vegetables come from two farms an hour away, the bread is proved for forty-eight hours, and the menu changes whenever the market does.
Dough fermentation
Local farms and makers
From 2,300 reviews
The menu
A short menu that follows the season.
Burrata & charred peach
Basil oil, toasted sourdough
₹620
Vegan optionEmber-roasted beets
Whipped feta, hazelnut, dill
₹480
House favouriteMargherita DOP
San Marzano, fior di latte, basil
₹690
Hand-cut tagliatelle
Slow tomato, brown butter, parmesan
₹740
Smash burger
Aged cheddar, pickles, brioche
₹780
Buttermilk pancakes
Berries, maple, cultured cream
₹420
NewBurnt honey tart
Sea salt, crème fraîche
₹390
Single-origin pour over
Rotating roaster, ask your server
₹240
How we cook
Fire first
Everything touches the oven, from bread to fruit.
Short supply
Most ingredients travel less than a hundred kilometres.
Nothing wasted
Trimmings become stocks, ferments and staff lunch.
What guests say
“The best margherita in the city, and a room you never want to leave.”
Meera Iyer
Food writer
“We came for an anniversary and have been back every month since.”
Arjun Shah
Regular guest
“Honest cooking, generous plates and staff who remember your name.”
Kavya Pillai
Local guide
- Tuesday – Thursday
- 18:00 – 23:00
- Friday – Saturday
- 12:30 – 00:00
- Sunday
- 12:30 – 22:00
- Monday
- Closed