The Restaurant
Our farm-to-table restaurant celebrates seasonal ingredients and local sourcing. Crafted by chefs Raúl Correa, René Marichal, and Xavier Pacheco, the menu evolves with the harvest, highlighting what’s fresh and at its peak.
We work closely with nearby farmers and our own grounds, bringing fresh vegetables and herbs to the table—simple, expressive, and rooted in place. Each dish is designed to be shared and enjoyed together.
Open Fridays, Saturdays & Sundays · 12 PM – 6 PM
