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Taste

Food story

Where each plate comes from, and who put it there.

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nothing here is extractive

From the land, and from neighbours

The forest was restored, not exploited. The knowledge woven into the food came from communities who are credited and compensated — named on the menu, not just mentioned in the story.

That is the rule we hold the kitchen to: what does this give back?

Gathered, not collected

Mushrooms, leaves, flowers and roots are gathered by people who know the forest by season. The kitchen takes what is offered and leaves the rest alone.

Some of what ends up on the table cannot be bought anywhere else — a seed variety, a fermented paste, a leaf that is only edible for a fortnight.

  • Foraged with local guides
  • Ceramic plates from local makers
  • Seasonal, and so unrepeatable
there is no check-in

Come for a night. Stay for the light.

The next 24 hours belong to you and this place.

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