Farmhouse Kitchen Long Table Dinner

A Long Table, A Slow Fire, A Real Kitchen

This is dinner the way it happens in a working farmhouse kitchen: one long table, one seasonal menu, and a host who cooks what the fields gave them that week. You arrive in the late afternoon, meet the other guests over a simple aperitif, and watch the meal come together — bread going into the oven, vegetables charring over the fire, a pot that has been simmering since morning.

There is no performance and no rush. You eat when the food is ready. Courses arrive family-style, passed hand to hand, and conversation tends to drift long past dessert.

• A welcome drink and a walk through the kitchen garden
• Three to four seasonal courses, mostly plant-led, with a main from the farm or a nearby producer
• Local wine, water, and coffee included
• Vegetarian, vegan, and gluten-free versions with advance notice

Expect a relaxed three-hour evening and a table of eight to fourteen guests from all over. Come curious, come hungry, and come ready to talk to strangers who will not feel like strangers by the end. Seats are limited, and the table fills quickly.