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Simple dishes, honest ingredients
Vegan, vegetarian and gluten-free dishes are marked clearly on every menu. Clear prices, honest advice and no surprises along the way.
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Looking back at a busy season
Our terrace is open from spring to autumn, with heaters for cooler evenings.
Three pasta shapes to make at home
Book a table online in seconds, or call us for groups of eight or more.
Meet the farmers behind our menu
We have been feeding this neighbourhood for over a decade, and we still love it.
Five things we learned this year
Our menu changes with the seasons and the best produce from nearby farms.
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Vegan dishes worth crossing town for
Thousands of guests already trust us, and we work hard to keep it that way.
How to choose the right dish
Our sommelier has paired each dish with wines from small family vineyards.
How we make our sourdough every morning
Order for pickup or delivery and enjoy the same dishes at home.
What is new on our winter menu
Every dish is cooked to order, so tell us if you would like anything changed.
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The small habits that make a big difference
We keep things simple, so you can focus on what matters to you.
Planning the perfect birthday dinner
Start in minutes and get help from a real person whenever you need it.
The story of our wood-fired oven
Our team has done this many times, so you never have to guess.
Five wines to pair with a summer dinner
Friendly people answer your questions quickly, by phone, chat or email.
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Our chocolate tart, step by step
Children are always welcome, with a menu made just for them.
Starters
What our guests asked us most
Cooking classes on Saturday mornings teach you our favourite recipes.
Specials
How we make our sourdough every morning
Every detail is handled by people who care about getting it right.
Starters
Our chef's guide to seasonal autumn produce
Bread is baked every morning and pasta is rolled by hand in our kitchen.
Mains
A beginner's guide to getting started
We listen first, then build a plan around what you actually need.
Specials
What is new on our winter menu
We measure success by how many guests come back and tell their friends.