The menu is one page, written that morning, and it does not explain itself much. That is on purpose, but it leaves people wondering how much to order. Here is how most tables do it.
Three or four plates each, in the middle
The plates run from small to large as you read down the page. Order three or four per person and put them in the middle of the table.
- Start at the top. Take the bread and one or two small things while you decide the rest.
- Go wide in the middle. The vegetable plates are where the fire shows off. Order more of them than you think you need.
- Share one large thing. The bigger cuts and whole fish at the bottom of the page are meant for two or more.
You do not have to order everything at once. Order a few plates, see how you feel, then order more. The kitchen sends food as it is ready, not in a fixed sequence.
Or let the kitchen choose
If choosing sounds like work, there are two ways out.
The first is the tasting menu. It is seven courses, it changes with the dinner menu, and the whole table takes it together. You pick the wine, or let us, and that is the last decision of the night.
The second is less formal. Tell your server how hungry you are and what you do not eat, and ask the kitchen to send dinner. You will get the plates the cooks are happiest with that night, at the prices on the menu.
Either way, tell us about allergies and dietary needs before anything is ordered.
What the counter is for
The counter is eight stools facing the hearth. It cannot be booked, and it has its own short menu.
It is for the nights you did not plan. Come alone or with one other person, order two plates and a glass of wine, and watch the fire work. You can be out in under an hour or stay until we close. Nobody will mind either way.
If the stools are full, give us your name at the door. They turn over faster than tables do.