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A husband-and-wife farm-to-table restaurant where the chef cooks nearly everything himself from local ingredients, then skews the results somewhere unexpected, goat's yoghurt ice cream next to a seabass tartare being a fairly typical move. The room stays deliberately small and unhurried, the kind of place that feels borrowed from someone's house. Travel-inspired flavors wander in and out of a menu that changes with whatever's close at hand.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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