Our chef on cooking with one tree, one season and a lot of patience.
We have one lemon grove, and it decides our menu more than any chef ever could. When the fruit is heavy, everything tastes a little brighter.
Our kitchen cooks with what the garden and the morning boats bring in, and very little else.
Less, but better
A plate of tomatoes, oil and salt can be the best thing you eat all year, if the tomatoes were picked an hour ago.
Slow is not a speed. It is a way of paying attention.
