Sea air, slow food, a table by the water.

We started with one rule: cook what the coast gives us, and don't get in its way. The boats land at dawn a few hundred yards from the kitchen; the markets follow; by service we're plating whatever was freshest.

It means no two weeks are quite the same — and that's the point. Warm wood and candlelight inside, a terrace that catches the last of the sun outside.