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Reserved Table
Demonstration menu: replace dishes, allergens, hours, events, and terms.
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Reserved Table

Seasonal cooking, a short menu, and service at your pace.

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Reserved Table
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Chef preparing fresh ingredients on a wooden board.
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Waiter setting down a plate of pasta on a laid table.
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Selected sequenceThree moments / one story

This week’s board

Three courses, two choices each, depending on deliveries.

To start

  • Beetroot carpaccio

    Radish, fresh cheese, young shoots.

    • Vegetarian
    • Gluten-free

  • Soup of the moment

    Seasonal vegetables, herb oil, bread of the day.

    • Vegan
    • Homemade

To follow

  • Market fish

    Saffron broth, squid, crunchy vegetables.

    • Gluten-free

  • Mushroom risotto

    Aged parmesan, fresh herbs.

    • Vegetarian

To finish

  • Red berry entremet

    Almond sponge, vanilla ice cream.

    • Homemade

  • Tart of the day

    Seasonal fruit, homemade shortcrust.

    • Homemade

Today’s prices are written on the restaurant’s board. The full menu is on the Menu page.

Chef preparing fresh ingredients on a wooden board.

The season sets the tempo

The kitchen starts from what arrives in the morning: few dishes, produce cooked the same day, and a menu that changes every week. Vegetarians, allergies, children: tell us when you book and the kitchen adapts.

See the menu

Service hours

Weekday lunch, dinner Tuesday to Saturday, brunch on Sunday.

  • Mon: Closed
  • Tue – Thu: 12:00 pm – 2:30 pm, 7:00 pm – 10:30 pm
  • Fri: 12:00 pm – 2:30 pm, 7:00 pm – 11:00 pm
  • Sat: 7:00 pm – 11:00 pm
  • Sun: 11:30 am – 3:30 pm

Last kitchen orders thirty minutes before closing. Closed on Mondays.

The dining room and the kitchen

Craft in the kitchen, the plate at the pass, service in the dining room.

Service

Plates go out as soon as they are ready.

The craft

Herbs chopped to order.

The plate

Beetroot, radish, and fresh cheese.

The table

Dishes to share in the middle.

Upcoming evenings

A few evenings each season, in a small group. Dates are announced here as soon as they are set.

  1. Food and wine pairing evening

    • Date to be announced
    • At the restaurant

    Five plates, each served with the wine chosen for it.

    Book my seat

  2. Four-hands dinner

    • Date to be announced
    • At the restaurant

    The chef invites another cook for a one-off menu.

    Book my seat

  3. Brunch with live music

    • Date to be announced
    • At the restaurant

    Sunday brunch, with an acoustic concert.

    Book my seat

Good to know

The questions we are asked before booking.

  • Vegetarian every day

    At least one starter and one main without meat or fish.

  • Allergens listed

    Ask for the list at the table; tell us when you book.

  • Groups welcome

    Beyond eight guests, a shared menu is offered.

  • Children welcome

    Half portions and a high chair on request.

Before you book

Bookings, late arrivals, and private hire.

Can we come without booking?

Yes, depending on free tables; at weekends, booking is advised.

How long is the table held?

Let us know if you are running late: the table waits for you as long as service allows.

Can we hire the dining room?

Yes, for a birthday or a company meal: see the Catering page.

Do you offer gift vouchers?

Ask at the restaurant or in your booking message.

When are you coming?

Date, service, number of guests: booking takes a minute and you receive the confirmation by message.

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Restaurant table set with glasses and plates in warm light.