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A farm-to-table bistro where the farm is not a talking point but an actual 10-acre organic operation the chef-owners run themselves. The menu shifts with the seasons, leaning heavily on vegetables, bright salads, and the occasional fried pork cutlet that earns its place on the bill. Red brick walls, easy wine pours, and a genuinely unhurried pace. The Michelin Guide awarded it a Bib Gourmand, which feels right for a place this quietly confident about what it is.
One honor, in evidence:
The record strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
- Fried pork cutlet Michelin Guide
- Smoked duck Michelin Guide
- Ricotta agnolotti Michelin Guide
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