ASYLUMSix cooks. Different instincts.
One very particular restaurant.
Mara cooks from the sauce outwards. A stockpot on early, something slowly charring and a spoon never far from reach. Her cooking is rooted in classical technique, with a healthy impatience for unnecessary ceremony.
Her current fixation: the point at which a bitter ingredient makes a rich dish taste brighter.
Ivo starts with a texture, then keeps asking questions. Fermentation, open fire and the sharp edge of citrus make regular appearances. He and Mara agree on the ingredients. The rest is a conversation.
His current fixation: getting the crust exactly right without losing what’s underneath.
There is no house style worth protecting if it gets in the way of a better plate.
We begin with what’s good, then work until every ingredient has a reason to be there. Something rich needs something sharp. Something soft usually needs a little resistance. A beautiful plate still has to be a pleasure to eat.
The menu changes through the season. A new dish earns its place at the table through tasting, discussion and a few spirited disagreements.
See what’s cookingThe steady hand in the middle of service. Stocks, sauces and a well-timed second opinion.
Works the heat, knows when to leave something alone, always checks the skin.
A shelf of labelled jars, an eye for the season and a strong case for the vegetable course.
Less sweetness, more interest. Chocolate, fruit, salt and desserts worth leaving room for.