How We Think About Food
Chef Marco Ricci
Our head chef on the suppliers, the seasons, and why simplicity wins every time.
Cooking with the Season
I have been cooking professionally for twenty years and the lesson is always the same: the best ingredient is the one that is perfectly ripe right now. That is the only rule in our kitchen.
The Suppliers
We source vegetables from a family farm forty kilometres from the city. The cheese comes from a small dairy in the hills. The bread is baked in-house from a sourdough starter that is older than the hotel itself.
What is on the Menu Now
This month we are leaning into stone fruits and early autumn herbs. The new tasting menu launches on the first Friday of the month. Book early.
A Note on Simplicity
The best dishes are the ones where you can taste every component. We do not plate for photography. We plate for the person sitting at the table.
