We light the hearth at noon and let it burn down to embers by service. Vegetables go straight into the coals, fish is cooked on the grate, and bread is baked in the dying heat after the last seating.
Our produce comes from growers within a two-hour drive, so the menu changes with what they bring us each week.
Our kitchen has no gas line. Chef Marco Reyes built the menu around a single wood-fired hearth after ten years cooking in grill houses across Spain and Argentina.
Every dish depends on reading the fire — when the flame is high, when the coals are ready, and when to let the heat rest.
Eight seats facing the hearth, with a seven-course tasting menu cooked in front of you.
A private room for birthdays, rehearsal dinners and team nights, with a set sharing menu.
Take over the whole restaurant for weddings, launches and company celebrations.
The best steak I have had outside of Buenos Aires.
Order the hearth bread. Then order it again.
A room full of fire, noise and people having a great night.