Nomadic feasts in the wild

We set our kitchen and table, honouring the changing seasons and the land, by harvesting our ingredients at the peak of ripeness and flavour. 

In the land we forage the wild green edibles, the herbs, the fungi and the fruit.

We source our fish and game from local fishermen and hunters.

Other products like flour, milk, oil, butter, meat and vegetables are sourced by local producers and farmers. 

Our ingredients are cooked and seasoned in the smoke of the open wood-fire.

The gastronomic aesthetic of our dishes is presented in the preservation of natural flavours, and culinary harmony that rises through the use of ingredients from the same habitat.

In favor of obtaining and preserving the quintessential taste of our raw material, we use a variety of natural processing methods such as: drying, smoking, condensation, extraction and distillation.

Our dishes are accompanied by local distilled spirits and wines.