The kitchen
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.
4 August 2026
The wood oven is the oldest part of the kitchen and the only part that has never been replaced. It is lit before lunch, the wood is left to burn down to embers, and then it works without a break until closing.
Bread first
As soon as the oven comes up to temperature the bread goes in. Then the pizza, the dough opened by hand, not by machine, and left inside only long enough for the edges to blister without drying the middle.
And the trays, last
When the fire dies down and only the hot walls are left, the trays go in: meat that roasts slowly, root vegetables, everything that needs time rather than flame. It is why the baked meat here tastes the way it does and an electric oven cannot copy it.
The full list of dishes is on the Restaurant page.
Welcome
Come on a Sunday.
Book a table or ask about a room. We answer the same day.