Our Story
A fish house with a vineyard's habits.
We opened in a former net loft at the foot of Pier Lane and built the oven from the bricks we pulled out of the floor.
The morning catch comes in through the back door and goes onto the wood fire whole: branzino, swordfish, octopus when the boats have it. The bread, the harissa, and the preserved lemons are made in-house the day before, and the olive oil is pressed for us by a single grove we visit every autumn.
The wine list runs to about eighty bottles, most of them from small growers around the Mediterranean, and forty of those are poured by the glass. We keep the room loud enough to feel like a party and quiet enough to hear the person across from you.
Order the whole branzino for two and let us bone it at the table. Save room for the olive oil cake. It is the first thing I learned to bake and the last thing I would take off the menu.
Teo Marin, chef and co-owner- 1wood oven, built from the floor
- 80wines, forty by the glass
- 6 hrsfor the lamb tagine
- 5 pmdoors, Tuesday to Sunday
