The restaurant
The menu
Roast meat over a wood fire, risotto cooked to order, and pizza from the oven. Prices as the menu prints them.
The menu
A kitchen that cooks what the farm gives.
The menu began traditional and stayed that way: meat over the fire, vegetables of the season, cheese and yoghurt from our own dairy. International dishes were added over the years because regulars asked for them.
What follows is transcribed from the menu book. The full menu carries more than this and moves with the season, so treat it as the shape of the kitchen rather than the whole of it.
Course
The specials
The dishes people come back for. The beef is locally selected and goes over the fire before it reaches the table.
Course
From the grill
Off the wood fire. The weights are the meat before cooking, as the menu prints them.
Course
Risotto
Cooked to order, so they take a little time. Some of them change with the season.
Also from the kitchen
The rest of the menu
These are on the menu in the restaurant but not on the pages photographed for this site, so they are named as courses rather than listed dish by dish.
Pizza from the wood oven
The dough is opened by hand. The oven is lit every day before lunch.
Starters and salads
White cheese, yoghurt and curd from our own dairy; vegetables from the garden.
Oven dishes
Meat roasted slowly over the embers, after the pizza.
Desserts
Made in our own kitchen.
House wine and raki
Cabernet and Merlot from our vineyards; Shesh and Muskat raki.
Reservations
Book a table.
Tell us the day and how many of you there are. For groups over twenty, a day of notice helps the kitchen.