From fire to table

One oven. First a loaf, then a whole meal.

Bread, Napoli pizza and wood-fired cuisine begin with the same fire. Different temperatures and cooking times bring different flavours. At the table, they come together as a complete meal.

Wood-fired bread

After fermentation, the dough is handed over to the fire. It comes out full and well risen, with natural splits and a substantial crust. Some take it home; others stay at the table and share it, slice by slice.

Its role on the menu: Everyday purchases and a reason to return
At the table: Take it home, or begin a meal with it

Round loaves cooling on a rack, with open scores and golden-brown crusts — Round loaves, fresh from the oven

Long loaves arranged on a cooling rack, their crusts naturally split — The crust and open scores of long loaves

Dark and light-coloured long loaves, with their baked crusts seen close up — Different loaves on the same cooling rack

Square tin loaves cooling on a rack, with evenly browned tops — Tin loaves after baking

Napoli pizza

The dough puffs up quickly in the oven, where an open flame leaves irregular char marks and aroma. Still piping hot as it leaves the oven, the pizza gives everyone a reason to gather and share.

Its role on the menu: Made in view, shared at the table
At the table: Gather around and share it while it is hot

A pizza on a round board in front of the wood-fired oven, with flames behind it — A pizza ready at the oven

A pizza topped with green leaves and thin slices, its raised rim marked by the fire — A different topping, the same fire

Wood-fired cuisine

Meat, seafood and seasonal vegetables colour quickly in the oven while staying juicy inside. Here, fire does more than cook the food: it brings out its aroma and character.

Its role on the menu: Main dishes for a complete meal
At the table: From afternoon into dinner, the fire serves the whole table

Five red lidded pots inside a brick oven, with an open flame to the left — Cooking inside the wood-fired oven

Red cookware and shallow pans inside the brick oven — Pots and pans share the oven

By the fire

A little closer to the fire.

Two short films from the oven. Press play to watch; both are shown without sound.

A moment by the fire

17 sec · Silent

Wood, flame and brick: a close look inside the oven.

Cooking beside the flame

15 sec · Silent

A small pan in the oven, with flames rising behind it.

From today's kitchen

This page introduces the food we make regularly. What reaches your table may vary a little with the day's baking, ingredients and preparation.

Come and visit Read our notes on the menu