The menu
Italian hands, a Mexican market, one unhurried table.
We rewrite the menu as the rooftop and the market change, so think of what follows as a letter from this week rather than a fixed list.
All prices are in Mexican pesos.
From the garden
Small plates that begin with whatever the rooftop and the morning market gave us. They change often, sometimes between one evening and the next.
Grilled courgette, lemon verbena, almond
260Courgette charred over wood, cooled, and laid over a cream of toasted almond and verbena from the roof.
Squash blossom, fresh cheese, wild oregano
280Blossoms filled with a soft cheese we make in the house, warmed gently and scattered with oregano gathered on the hillside.
Beetroot, walnut, rose vinegar
250Beetroots roasted slowly in their skins, dressed with a vinegar we steep with rose petals from the courtyard.
Sweetcorn, epazote, brown butter
245Late summer corn folded through butter cooked dark, with epazote for that green and unmistakable note of home.
Pasta and the oven
Our heart of the menu, where Italian hands meet a Mexican market. Pasta is rolled each afternoon and the oven runs all night.
Ricotta tortelli, sage, brown butter
340Soft parcels of house ricotta and nutmeg, finished simply with butter, sage, and a little aged cheese.
Tagliatelle, rabbit, white wine, rosemary
380Ribbons cut by hand, dressed with a slow braise of rabbit, herbs, and the last of the open white.
Black tagliolini, clams, chilli, lime
390Squid ink pasta with clams from the coast, a whisper of dried chilli, and lime to wake it all up.
Wood oven flatbread, fior di latte, herbs
300Our morning dough stretched thin and blistered in the oven, with fresh cheese and a handful of garden herbs.
Aubergine, tomato, smoked cheese, basil
330Layers of aubergine and tomato baked until they collapse together, finished with a cheese smoked in the house.
Sweet things and the cellar
Desserts from the pastry corner and a short list of natural wines, many from small growers we visit when we can.
Ricotta cake, candied citrus, honey
190A low, tender cake we have baked since the first week, with citrus we candy ourselves and rooftop honey.
Fig leaf custard, blackberry
200A soft custard scented with fig leaves from the back garden, with blackberries cooked just until they give.
Chocolate, olive oil, sea salt
210Dark chocolate folded with green olive oil and finished with salt, the way we like it at the end of a long night.
Natural white, by the glass
180A bright, unhurried pour from a small family vineyard, changing with whatever has just arrived at the door.
Skin contact orange, by the glass
210Cloudy, gently wild, and made for the herbs and the oven. Our most asked for glass by far.
The house flight
520Three glasses chosen for your table from the growers we love most, poured slowly across the meal.
Tell us how hungry you are, and let us cook the week for you.