The atmosphere is intimate and very welcoming, with a fabulous menu and impressive bar list. The chef is a master who pairs seasonal organic fruits and vegetables in soup stocks, with sauces, in pastas and in yummy desserts. Every dish is bursting with fresh flavor and with just the right amount of crunch in the vegetables. They source their food carefully and with a great social conscience from local producers following sustainability practices.
The hazelnut dukka appetizer is a great starter. The menu changes often but always has scrumptious options and staff are wonderful at describing it all. For dessert we shared a plate of chocolate bliss and the Maple Parfait with apples and walnuts. Weekend brunches offer gluten free waffles, oatmeal with poached tree fruit and other temptations. I highly recommend that you check the menus on their website and then book a table.