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An old stone building in a village famous for its pink garlic, with timber ceilings, exposed walls, and a cast-iron stove doing real work in the lounge. It's a cosy modern-cuisine restaurant where the cooking moves between local and less obvious ingredients without making a fuss about either. The patio is there when the weather cooperates, and the wood fire is there when it doesn't.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Battered and fried soft-boiled egg
“battered and fried soft-boiled egg, parsnip purée, button mushrooms and meurette sauce”
Michelin Guide -
Seared scallops
“seared scallops, saffron orzo risotto, lobster bisque and bottarga”
Michelin Guide
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