Crusty loaves of freshly baked bread dusted with flour on a wooden board

Stone-milled kitchen

Milled at dawn, served by candlelight.

Bread from the morning mill, grain bowls at midday and slow suppers built around whatever came off the stone.

Reserve a table See the menu

This season's board

The menu

Three services a day. Every dish starts with grain we mill ourselves, so the menu shifts a little as the harvest does.

Morning

Breakfast · until 11:00

Warm miller's loaf7

Cultured butter, flaky salt, a spoon of seasonal jam.
Oat & spelt porridge11

Slow-cooked overnight, brown butter, poached orchard fruit.
Rye toast, soft eggs14

Herb crème fraîche, pickled shallot, cress.
Cardamom knot5

Laminated dough, raw sugar, baked twice a morning.

Midday

Lunch · 12:00 – 15:00

Golden grain bowl17

Toasted farro, roast squash, tahini, soft herbs, seeds.
Barley & mushroom broth15

Deep stock, pearl barley, a wedge of the house loaf.
Flatbread of the day16

Fired to order; ask what the market brought in.
Buckwheat greens13

Bitter leaves, toasted kasha, lemon, aged cheese.

Evening

Supper · 18:00 – 22:00

Hand-rolled pici24

Durum from our stone, brown butter, sage, walnut.
Emmer risotto23

Roasted roots, aged cheese, crisp shallot.
Hearth-baked fish31

Cooked in a crust of rye and herbs, opened at the table.
Burnt honey rice pudding10

Toasted rice, bay, a thin shard of brittle.

From grain to plate

How the kitchen works

We don't buy flour. The day's grain is weighed out the night before and turned into everything on the menu by the time you sit down.

Soak

Whole grains rest overnight in cool water so they cook evenly and taste sweeter.
Mill

At first light the stone turns wheat, rye and spelt into flour for the whole day.
Proof

Doughs rise slowly through the morning while pasta is rolled by hand for supper.
Fire

The hearth oven bakes loaves, flatbreads and whole fish from open to close.

At the table

The room & the plates

Bright and busy at lunch, quiet and low-lit after dark. Seats at the long counter watch the oven.

Warmly lit restaurant dining room with wooden tables and hanging lights — **Dining room**Tables for two to eight.

Colourful bowl of grains, greens and vegetables seen from above — **Midday bowls**Grain, greens, something roasted.

Plated main course with roasted meat and vegetables on a dark table — **Shared plates**Carved and passed at supper.

Carefully plated evening course on a white plate with sauce — **Evening courses**Small, seasonal, unhurried.

Visit

Hours & good to know

Walk-ins are welcome at the counter. For tables, especially at supper, book ahead.

Tue – Fri: 08:00 – 22:00
Saturday: 09:00 – 22:30
Sunday: Bread table at 12:00
Monday: Closed — the mill rests

Dietary needs

Gluten-free and dairy-free versions of most dishes are prepared separately. Please mention allergies in your request.

Groups

Parties of nine or more share a set menu at the long table. Send a request and we'll reply with options.

Bread to take home

Whole loaves go on the counter from 10:00 each day until they're gone.

Reservations

Request a table

Send your preferred time and we'll confirm by email, usually within the day.

Name

Date

Time

Party size

Notes (allergies, occasion, seating)

This is a request, not a confirmation. We'll reply to confirm your table.