The Dining Room
32 covers. Open Tue–Sun for dinner; Sat + Sun for long lunches. Reservations essential. Smart casual.
Reserve→
Dining
A small kitchen, considered.
Six starters, six mains, three desserts; the menu changes nightly. Built around what arrived from the local farms that morning. Open to non-guests by reservation.
Three rooms to eat in
Where the food comes from
01Wheat
Within fifteen minutes
Bread, cheese, lamb, eggs, vegetables — over 80% of what we serve sources within a 15-minute drive. We name every supplier on the back of the menu.
02Leaf
From the walled garden
Salad leaves, herbs, edible flowers, soft fruit, and the apples on the cheese course are picked from our walled garden each morning.
03Wine
Regional wines + smaller imports
A focused list of 80 wines: 60% from within 100km, 40% imports from Italy, France, and Spain. House pours from $9; the most expensive bottle is $240.
04Fish
Day-boat fish
Fish arrives every morning from a day-boat fisherman 22 minutes’ drive away. We serve what came in; if there’s no day-boat catch we don’t put fish on.
05Award
No starred chefs
Our head chef Reza spent eight years cooking under a Michelin-starred chef in Lisbon. We have no stars; we have an opinion. Most guests prefer it.
06Heart
Allergens + dietary needs
Vegan, vegetarian, gluten-free, and most allergen-controlled menus available with 24 hours’ notice. We’ll happily improvise on the night within the kitchen’s capabilities.
Recent plates
Reserve a table.
Open to non-guests by reservation. Tue–Sun for dinner, weekend lunches, the Bar daily. Garden seating Apr–Oct.