Over two million years ago - two sticks were rubbed together and this was the birth of fire. Fire that changed how we prepare food forever. It enhances food with its energy, power and passion.
Today we have advanced techniques and technology in our kitchens but using fire puts us in touch with our momentous culinary past and heritage with the dishes we create, savour and enjoy.
Six thousand years ago the clay oven was created, becoming the focal point in a village community. A place to cook, gossip and exchange views on life. We have such an oven in our restaurant built for our delicious Naan-e Barbari bread.
We source the best - the very best - we cook with care and imagination from land, sea and earth. We begin each day with the lighting of the wood and the day ends with the glowing, dying embers.
Small but carefully curated.
Like food, wine tells a story of its origins. Starting with the first vines in the Caucasus Mountains, the Greek and Phoenician civilisations were responsible for planting and spreading vines throughout western Europe. Different varieties, terroirs and winemakers all allow a single type of fruit to express itself in completely unique ways.
Our list may be concise, but we aim to include these wines that tell a story; from across the globe, old world and new, we choose bottles that are sourced from boutique producers who let the vines do the talking, favouring low intervention hands off winemaking rather than the mass produced. By the glass, by the carafe or by the bottle, wines to be shared with friends or savoured alone.