From the fire
Ember flank
Dry-aged 35 days, bone-marrow butter, triple-cooked fries.
€34
Our fire
From the market to the flame.
01
We cook what arrived this morning.
Our chef walks the market at dawn. If the beans aren't perfect, they don't make the menu. That's why it changes every week, and why it's always worth asking what's new.
Oak, embers and twelve hours of patience.
The fire is lit before lunch and never goes out until close. Ribs rest in the ashes, bread bakes at the edges, vegetables blister on the grill.
Plates made to be shared.
Order a few, pass them around, ask for more bread. The best seats are at the counter, facing the flames, where the cooks hand you the plate themselves.
