Seasonal plates, slow-proved dough and a cellar of small-grower wines in the old quarter.
A short menu that follows the season.
Basil oil, toasted sourdough
Vegan optionWhipped feta, hazelnut, dill
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
Everything touches the oven, from bread to fruit.
Most ingredients travel less than a hundred kilometres.
Trimmings become stocks, ferments and staff lunch.
“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