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About us
Carbō cooks on a single open fire. Coal, wood and time, and as little else as possible: fish, shellfish, vegetables and bread get exactly the heat they deserve and nothing on top of it.
The menu follows the season and that morning's catch. The kitchen works classically and precisely, the cellar is built around small growers around the Mediterranean, and the floor staff know every dish and every bottle they pour.
- Mediterranean kitchen
- Everything over open fire
- A cellar of small growers
- Service that knows the table
- Chef's table for twenty
Menu
Fire & season
To share, from the firePrivate dining
The back room holds one table: solid walnut, twenty covers, a clear view of the grill. The room, the kitchen and the service are yours for the evening.
We put the menu together on the day itself, around what the market and the catch bring in. Tell us what you like to drink and we will build the wine pairing around it.
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