Six courses, a sommelier and the whole service — at your table. You invite the guests, we turn your home into a restaurant for one evening and clean up afterwards.
We compose it by the season and around you. It moves from light to rich and back — every course has its wine. Click a course and take a peek at the plate.
A small first bite that wakes the palate and sets the tone for the evening. It changes with whatever the morning market brought.
Raw fish or a chilled broth — a light, fresh start before the warm courses arrive.
The main fish course. Succulent flesh, a silky sauce and vegetables with a bite.
The richest course. Slow-cooked meat, deep flavour and an honest sauce.
A selection of aged cheeses with house chutney — a calm moment before the sweet.
A return to lightness. Delicate, cool, with a contrast of bitter and sweet.
From the first phone call to the washed-up dishes, we take care of everything. You just pick the date and enjoy your guests.
We agree on the date, the number of guests, allergies and budget. We prepare a menu proposal and fine-tune it until it fits.
In the morning we do the rounds of the market and suppliers — fresh fish, seasonal vegetables, aged cheeses. We choose the quality ourselves.
We arrive with our equipment and a sommelier, cook at your place and serve each course at the right moment, without getting in the way.
After dinner we clean the kitchen and the table down to the last plate. You stay with your guests over a glass of wine.
The best restaurant is the one where you feel at home. So I decided to bring it straight to you.
Behind me are years in Michelin kitchens at home and abroad. Today I cook for just one table an evening — so I can give every plate the full attention it deserves.
founder and head chef of MISEWrite to us when you'd like the dinner, how many of you there will be and whether you have any wishes or restrictions. We'll get back with a menu proposal and a price.