The kitchen
“We cook the week, not the year. If the beans are not right, they are not on the menu.”
Elena Marsh, head chef
Elena trained in Lyon and San Sebastián before opening Luxe Dine. Every course on the tasting menu starts with a call to one of eleven farms.
Our house
Forty seats, one kitchen, no hurry
We opened in a former printworks with a simple idea: cook what is at its best this week, and give every table the whole evening.
The menu changes with the season. The wine list leans on small growers. Service is unhurried, and the kitchen is open to the room.
7
Courses on the tasting menu
40
Seats, including the chef’s counter
120
Wines from small growers
Inside
The room and the plates
