Since 2016
About Us
A small room, a long fire, and a kitchen that refuses shortcuts.
Philosophy
Transmutation, plate by plate
Alchemy was never really about gold. It was about attention — the belief that ordinary matter, given enough care, becomes something else entirely. That's the whole idea behind this restaurant.
We cook for eighteen tables a night. No more. It keeps the pace human, the plates precise, and lets us finish nearly every dish in front of the guest who ordered it.
Cooked with fire
Wood, charcoal and cast iron. Almost nothing on the menu escapes the flame.
Sourced close
Growers within a day's drive, delivered each morning, cooked the same night.
Served slowly
One seating per table per evening. The room is yours for as long as you like.
The kitchen
Led by a quiet obsessive
Our head chef trained across three countries and came home with one rule: taste everything, twice. The menu changes when the market changes, not when the calendar does.