The restaurant

Dining.

One restaurant. One tasting menu. Five or seven courses, written that morning from the market.

The dining room

Evening menu

The dining room

Twenty-six covers, two sittings, a single tasting menu changing daily. Chef Lior Almeida and a small kitchen team of four. Open Wednesday through Sunday.

Tasting menu · five courses
Today's market, today's intent. Wine pairing additional.
€145
Tasting menu · seven courses
Two additional plates, dessert flight, petit fours.
€185
Wine pairing · five
Selected by sommelier Anna Bellini.
€75
Wine pairing · seven
Three Mediterranean wines, four further afield.
€110
The terrace bar

All day

The terrace bar

Open from noon to midnight. Light plates from the kitchen, cocktails by head bartender Ricard Vidal, and a list of forty wines by the glass. Walk-ins welcome.

Cured anchovies, olive oil, sourdough
Cured in-house, served on warm bread.
€14
Burrata, sea peach, basil
Local burrata, sea peach from the bay.
€18
Aurelia gin tonic
House gin, juniper, lemon thyme.
€14
Wine by the glass
Forty selections, changing weekly.
€9-22
Reservations

Two sittings, every evening.

Seven and nine, Wednesday through Sunday. Open to non-residents by reservation only. Confirm your table at least a week ahead in high season.

Reserve a table