The room
Forty seats around one fire.
A single long room, three streets from the water. Lime plaster the colour of the street at dusk, a brass rail down the pass, and just enough candle to read a menu.
The hearth burns campano and guava wood from the moment the doors open. It gets loud early and settles late.
The kitchen
Live fire, and the morning's catch.
Snapper, mojarra, prawns and blue crab, bought at the landing each morning. Most of it crosses the fire before it reaches you.
From the coast
What isn't fresh that day doesn't run.
Over wood
Fire for heat, for smoke, for the edge of a char.
Quiet technique
Familiar flavours, held to a finer line.
The signature
Whole snapper, burnt butter, bijao, green mango.
Cooked whole over the coals, finished with butter taken just past golden and a sharp spoon of green mango. It has been on every menu since the first night.
The table
Dinner as an evening, not a course count.
One seating a night. The table is yours until you leave it — brass, linen, smoked glass, a candle, and time.
Wine is Colombian and coastal where it can be, further afield where it should be. Your host will steer you.
Private dining
A second room, for twelve.
Behind the hearth: one table, one menu built with the kitchen, one host for the night.
Reservation
Book the table.
Dinner Tuesday to Sunday, one seating from 6pm. For six or more, leave a note and we'll call.
Conceptual — no booking is sent or stored.
The table is set.