Diary
The farm diary.
What grows, what is cooking and what the hill looks like this month.
The diary
What the place is doing.
Short entries about the season, the vineyards, the kitchen and the rooms. Written here, not reprinted from anywhere.
2 October 2026
October: the month the land gives most
The olive harvest starts at the end of the month, the last grapes go into raki, and the kitchen turns from salads to slow roasting. What is on the table now.
The season8 September 2026
September, seen from above
A view from the air shows something you cannot see from the ground: how little of this hill is building, and how much is still garden, vineyard and trees.
The place
2 September 2026
Hospitality, as we mean it
Thirty years on, the children who came here on Sundays are coming back, now with their own children. It is the only measure that interests us.
The house
22 August 2026
August on the terrace
In August no table stays indoors past eight. How we use the courtyard when the heat drops and the hill starts to cool.
The season
6 August 2026
From the vines to the glass
Two hundred thousand square metres of vine on the eastern hill. How the house wine is made, and why the native grapes go into raki rather than into a bottle.
The vineyards
4 August 2026
The wood oven, twice a day
Lit before lunch and again before dinner. Out of it come the bread of the day, pizzas with hand-opened dough, and the trays that need two hours over embers.
The kitchen
28 June 2026
Eleven rooms, six types
The guest house opened in January 2020, in the same courtyard as the restaurant. What changes from one room to the next, and what is the same in all of them.
The guest house
13 June 2026
A kilometre and a half from the table
A hundred and forty French alpine goats, a dairy and a poultry yard. The distance between the farm and the plate is measured, not claimed.
The farm
Welcome
Come and see for yourself.
Book a table, ask about a room, or arrange a visit to the farm.