SAVR
DINING HOUSE
DINNER
TUE–SAT
KITCHEN
17:30–23:00
LISBON
NEXT TABLE
19:30
2 GUESTS · AVAILABLE
THE COURSE
Broth, oil, steam
TECHNIQUE
WARM
PAIRING CHAMPAGNE NV
RAW
Scallop, fennel, apple, dill
PAIRING CHABLIS 2022
FIRE
Duck, celeriac, black garlic
Charcoal, Pinot Noir 2021
SEA
Sea bass, fennel, citrus, dill
FIELD
Celeriac, hay, hazelnut
SWEET
Pear, chestnut, smoke
SERVICE COMPLETE
THE PLATE
Fennel, citrus, dill
A round of citrus oil, then the fish. Nothing more on the plate than the evening needs.
AUTUMN
SEPTEMBER — NOVEMBER
CELERIAC
MUSHROOM
PEAR
GAME
CHESTNUT
THE KITCHEN
HEAD CHEF
PHILOSOPHY INGREDIENT FIRST.
“I don’t want guests to remember every ingredient. I want them to remember the evening.”
14 years. Istria, Kyoto, North Sea. Noma, Kadeau, Hisa Franko. Young Chef 2024.
PREP 16:20
SERVICE 18:00
PASS 19:42
LAST TABLE 22:30
Private room
Full buyout
Chefs table
THE JOURNAL
JOURNAL
THE LAST TOMATOES OF SUMMER
We keep the last crates until they split. Then they go into the tasting as a single, late note.
5 MIN READ
JOURNAL
120 KM FROM THE PASS
A greenhouse that smells of wet basil at 06:10. That is the start of dinner.
5 MIN READ
JOURNAL
NOTES FROM THE PASS
19:42 is when the room becomes a kitchen again, even if the guests never see it.
5 MIN READ
FROM THE TABLE
TABLE_014
We came for dinner and stayed until closing.
October 2026
TABLE_007
The last course was quiet. That was the point.
September 2026
TABLE_021
They remembered we don’t drink. The table still felt full.
August 2026
19:30 · 2 GUESTS · AVAILABLE