Frommer's Review
Despite its pretentious see-and-be-seen attitude, a traipse out to this hip restaurant in a reconverted hothouse on the edge of town is well merited. The 1926 edifice with a brick smokestack stands on open green ground; it's light and spacious beneath a tented glass ceiling. You get just a couple of variations on a 3-course fixed menu that changes daily (it costs extra with cheeseboard). Organic, Mediterranean-style greens and herbs come fresh from an adjacent working hothouse and garden and from the restaurant's own farm. Meat is sourced daily from nearby animal-friendly eco-producers; seafood comes from the sea, I guess. In the kitchen, persnickety attention to detail is the norm, and service is attentive enough that the waitstaff seem to be personally acquainted with every item on your plate -- those who dine in glass houses shouldn't throw stones, but you might want to bring along a few rocks to chase waiters away.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
