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book a table 


this is our current evolution. along with the up-cycling of products and the intention and search for zero waste, fermentations have become the axis of our ideas and dishes. we have settled on the idea of focusing our resources on the preservation and reuse of food, its environment, and time.


becoming timeless. working from memory, the memory and the nostalgia of certain elements. placing this idea in a dish is not only the result of the transformation of a product at its peak, but it is also the consequence of preserving an element of another time, a harvest, a land, a season, a temperature, and a concept.

in short, the focus is to harness these elements to result in the ideal dish: product, technique and time.


through pondering the idea of, imagining that you can have the best product throughout the year. and so the idea of becoming timeless is born.

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