From the market
Bought that morning in the village, cooked that day. No standing stock.
The Mediterranean table
Food is not an afterthought here
Everything is cooked in the house by Leïla and her team, from produce bought that morning at the village market.
Food philosophy
Cooked here, from here
Everything is cooked in the house by Leïla and her team, from produce bought that morning at the village market. Olive oil from the grove below the property. Bread from the bakery two streets away.
Meals are long and communal, served at one table in the courtyard. Most dishes are vegetable-forward; fish appears twice a week. Nothing is precious and nobody rushes.
Seasonal by default
October means figs, pomegranate, late tomatoes and new olive oil.
Vegetable-forward
Most meals are plant-based; fish twice a week, meat rarely.
Eaten together
One table, everything in the middle, no service timings.
Sample menu
A week at the table
Placeholder dishes — the real menu is written each morning.
Slata mechouia
Charred peppers, tomato, olive oil, capers
Chickpea and cumin soup
Lablabi, with poached egg and harissa
Grilled sea bream
Fennel, preserved lemon, market herbs
Fresh figs and labneh
Thyme honey and toasted almonds
Couscous of the day
Seven vegetables, saffron broth
Orange blossom pastries
With mint tea at four o'clock
Dietary needs
Tell us and we'll cook around you
Vegetarian and vegan by default on request; gluten-free, dairy-free and allergy needs are handled individually. Tell us in the questionnaire and Leïla will plan around you — not a separate sad plate, the same meal made differently.
Start the questionnaire