Summary: Innovative seafood cuisine in a striking architect-designed building.
A culinary hotspot set in a striking architectural building nestled amongst idyllic countryside. The kitchen innovatively uses fresh, local produce to create a daily menu that's always evolving and surprising. A highlight is the kitchen interlude where house-smoked mackerel is expertly prepared before guests. Other standout dishes include razor clams with grilled girolles and peas in a sublime jus, and hay-aged duck served smoked with an onion and fig compote. The chef has earned three cooking hats and is the Highest Newcomer of the Year 2023 for the region. Seven guestrooms provide an opportunity for an overnight stay to fully savour this gastronomic experience.