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The Table
Rosa Iriarte has run it since 2013. She writes the day's four courses on the board by the kitchen door some time around ten, and that is the first anyone knows.
07:00 – 10:30 · East arcade
Bread from the wood oven, whatever the terraces gave up that morning, yoghurt, honey from the north beds. Eggs and jamón if you ask. No buffet and no menu card.
13:00, one sitting · The courtyard
Four courses, one menu, everyone at once. Rosa decides it on the morning of and writes it on the board by the kitchen door. Vegetables lead; fish arrives when the cove boats come in.
20:30 until it is finished · Courtyard or the table
Small plates outside if the evening is good, the full menu inside if it is not. The kitchen closes when the last table is done, not at a time printed somewhere.
The garden
The kitchen garden runs up the north slope behind Huerta. It is worked by two people and it supplies most of what is on the table between April and November.
What we do not grow, we buy within about forty kilometres — fish landed in the cove or at the port, lamb from the valley, cheese from a family who have been making it longer than we have been here. The wine list is almost entirely from the region and the few exceptions are marked as such, with a reason.
Eating with us
None of this is precious. It is just how a kitchen this size has to work if it is going to cook properly.
Allergies, anything you will not eat, anyone who needs feeding early. Say it when you book and Rosa builds around it. Told on the day, she will manage, but it will be the less interesting plate.
Lunch is one long table and everyone sits at it. If you would rather not, we will lay a small table under the arcade and nobody will think anything of it.
There is no separate menu. Portions are adjusted and the kitchen will always make plain rice and grilled fish for anyone who wants it, of any age.
We keep four places at lunch and two tables at dinner for people not staying. Call the kitchen directly, ideally a week out.