Seasonal plates from one oven
Seasonal plates, slow-proved dough and a cellar of small-grower wines in the old quarter.
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.
48 hr
Dough fermentation
14
Local farms and makers
4.8
From 2,300 reviews
- Wood-fired
- Farm to table
- Natural wine
- Open kitchen
- Private dining
How we cook
1
Fire first
Everything touches the oven, from bread to fruit.
2
Short supply
Most ingredients travel less than a hundred kilometres.
3
Nothing wasted
Trimmings become stocks, ferments and staff lunch.
The menu
A short menu that follows the season.
Vegan option
House favourite
“The best margherita in the city, and a room you never want to leave.”
Meera Iyer · Food writerQuestions
Yes, the bar and terrace are kept for walk-ins every evening.
- Tuesday – Thursday
- 18:00 – 23:00
- Friday – Saturday
- 12:30 – 00:00
- Sunday
- 12:30 – 22:00
- Monday
- Closed