Honest plates for long evenings
Seasonal plates, slow-proved dough and a cellar of small-grower wines in the old quarter.
The menu
A short menu that follows the season.
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.
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
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
Questions
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