A chef cooks in the house kitchen for your group only. The menu is built after a conversation about what you eat, not from a printed card.
Dinner runs long on purpose. Courses arrive when the table is ready for them rather than on a service clock, which means a meal can stretch across three hours without anyone noticing it has. Wine pairing is available and entirely optional.
Most of what arrives is grown or raised within an hour of the lake. This is not a sourcing claim for its own sake. Food that travelled a short distance simply behaves better on the plate, and the kitchen builds the menu around whatever is actually good that week.
Available now
Seasonal and local. Long breakfasts, or a single unhurried evening table.
The menu is written after a call about what you eat and what you avoid, so dietary needs are designed around rather than substituted for, and the kitchen shops for your table specifically.
One long dinner, three hours or so · The house kitchen and the long table
Pick your nights, choose who guides you, and see the whole retreat on one ticket before anything is charged.
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