First
Ember Risotto
Aged carnaroli, wild mushroom, smoked butter
fire & season
Ember & Oak
A contemporary tasting experience built around open fire, rare produce, and quiet theatre.
Reserve a Table
A contemporary tasting experience built around open fire, rare produce, and quiet theatre.
Reserve a Table"We cook with fire because it cannot be rushed.
Every plate is a season, caught for one evening."
Three courses our guests return for, season after season.
Aged carnaroli, wild mushroom, smoked butter
Oak ember glaze, charred heirloom tomato
Burnt cream, raspberry, oak-smoked honey
Chef-patron Elias Romer spent fifteen years in kitchens from Lyon to Copenhagen before returning home to build a restaurant around a single hearth.
His menus follow the market and the fire — never the other way around. What arrives in the morning decides what you taste at night.
Thirty-two seats, two sittings each evening. We release tables eight weeks ahead.