Gastronomy
From garden to table, faster than expected.
Our full-board concept is not a grand kitchen show — it is small, seasonal, and shares its table.
08:00–11:00
Garden breakfast
We are not trying to break records with ten kinds of breakfast. Village bread, thyme and coriander from the garden, oil pressed at home; simple but full.
13:00–15:00
Poolside light lunch
Seasonal salads, fresh fruit, small plates. A lunch designed not to weigh you down.
20:00–22:30
Shared evening table
A three-plate menu; one always from the garden, one always from the sea. Candlelight isn't excess here — it is what the evening asks for.
Our note
Vegetarian, vegan and gluten-free menus are ready. A special plate is always made for children — those who wish to join the adult table.