One table, one menu, one sitting.

How the evening runs

At half past seven the courtyard opens and Renaud pours a glass of unfiltered Assyrtiko. At half past eight everyone sits — guests of the house, outside diners, the chef in residence when the pass allows it. There is one menu. We do not flex the kitchen for individual orders, though we have never once failed to feed someone who told us in advance what they cannot eat.

Places are limited to thirty. Guests staying in the house have first call on a seat; the remaining places are released at noon each day.