19:45 · Dining
No menu. Only a conversation.
Our kitchen cooks what came from the farms that morning, and the chef asks what you love before deciding. The table moves to wherever the evening is most beautiful.
i The kitchen
From farm to table in under an hour.
We cook with what the season gives, not with what is shipped from far away. In winter, citrus, wheat and greens; in summer, fresh dates, figs and okra. Lamb comes from herders we know, and bread is baked in the clay oven every morning.
The chef sits with you on the first day, asks what you love and what you do not eat, and then cooks for you for the rest of your stay without you ever choosing from a menu.
ii The three farms
Three families, twenty kilometres.
We agree prices with them before each season, so every family knows its income before it plants. You can visit them every Tuesday and Saturday.
- 8 km
The palm farm
More than a thousand palms of local varieties, and stone irrigation channels generations old. Breakfast dates and the date molasses in our desserts come from here.
- 14 km
The citrus and wheat farm
Oranges, lemons and citron in winter, and the heritage wheat we grind for the clay-oven bread. They also keep a few hives that give us sidr honey.
- 19 km
The herders
A family that grazes sheep and goats in the northern wadis. From them come the lamb, the milk, the labneh, and the ghee that perfumes the rice.
One evening, as an example
What might be cooked for you tonight.
This dinner was served on an evening in November. It will not be repeated exactly, which is the point.
Breakfast
A morning with no alarm.
Breakfast is served whenever you wake, in your villa or on a terrace above the valley: dates, warm bread, labneh, honey, seasonal fruit and farm eggs the way you like them. And if you ask, ma’soub, foul and shakshuka.
“The first cup for the guest, the second for pleasure, the third for the sword.”
An old saying of hospitalityAt the table