A private chef, Paola, for the whole stay. Breakfast is cooked every morning, and lunch and dinner are shaped with you, around the garden and the season.
There is no set menu. Each day Paola asks what you feel like, then cooks to the hour and the season, The Marenda through the late morning, a long lunch, and dinner by candlelight when the evening asks for it.
Attuned to the garden and the season, each day's table is set by what is ready that morning. And a morning at the stove with the chef can be arranged, for grown ups or for small hands.
Village eggs and sourdough baked that morning, local Istrian cured meats and cheese, seasonal cakes and fresh juices, set out on the terrace, ready for you whenever you wake.
Vegetables and herbs picked in the morning and cooked the same day, olive oil pressed close by, honey from the village, and white truffle from the Motovun forest in October and November.
Cooked through the day and plated to order, each dish following what the garden gave that morning.
