Wood-fired kitchen · Est. 2019
Everything on our menu passes over the wood grill or through the stone oven. We buy from four farms within sixty kilometres, write the menu the morning it is cooked, and keep the wine list short and personal.
One grill, one oven, no induction. Oak and olive wood, lit at six every morning.
Vegetables picked the day before service. If it is not in season, it is not on the menu.
Twenty-two bottles, every one poured by the glass, every one chosen by the people serving it.
Our story
Saffron & Stone opened in a converted grain store with a second-hand oven and a menu of six dishes. We still have eighteen chairs. The menu is still short. What changed is the number of growers we know by name, and how far we will drive for a crate of something worth cooking.
"A short menu is not a limitation. It means every plate leaving this kitchen is something we actually wanted to cook that day." — Head chef, Saffron & Stone
Visit us
The old grain store, 14 Mill Lane. Street parking after 18:00. Step-free entrance at the side door.