Dinner, slowly,
over fire
Whole cuts and vegetables cooked on open flame, served from a kitchen you can watch. Twenty-eight seats in the room, ten more at the pass.
We cook with wood, salt and time. Nothing else does much.
Paulo started as a single grill in a courtyard. The room has grown since, but the method has not: a fire lit at four, embers raked down by six, and everything that reaches your table passing over them first.
The menu shifts with what the farms and the coast send us, so it changes most weeks. What stays is the fire, the bread, and a wine list short enough to read standing up.
A room built around the pass
There is no wall between you and the cooking. The counter runs the length of the room, and the ten seats along it are the best in the house — close enough to hear the fat hit the coals.
Book the pass if you are dining alone or as a pair. Tables suit three and up, and the long banquette takes parties to twelve without breaking the room in half.
This week at the fire
Written each Tuesday. If something runs out, it is gone for the night — we would rather that than hold it back.
To begin
Baked in the coals, torn at the table.
From the coals
Rested twenty minutes, carved in the room.
After
Take the room
For birthdays, company dinners and anything that needs the whole fire to itself. We close the room, set one long table, and cook a menu agreed with you beforehand.
- Long tableUp to 12 guests
- Full room28 seated, 45 standing
- NoticeTwo weeks preferred
Hours
- Tuesday to Thursday5.30 — 10pm
- Friday and Saturday5.30 — 11pm
- Sunday12 — 8pm
- MondayClosed
Getting here
Two minutes from the Old Quarter tram stop. Street parking after 6pm, and a paid garage on Ferry Lane opposite the entrance.