A long table in a private cellar

Sixteen seats. A 2018 Limnio you have probably not had — its maker is sitting opposite you. Four courses, slow, designed to outlast the second bottle.

The cellar is in a building that has been in the same family for ninety years. There is no sign on the door. There has not been a public dinner here in eleven years. The owner is opening it for us on the one night of the year he reliably opens it for anyone.

The kitchen is led by a chef whose restaurant you probably know. He is cooking off-menu, with what is in season and what the cellar can hold.

The host of the evening is the winemaker. He brought four bottles from the property in Limnos. He will introduce two of them; the others appear without explanation, and we encourage you not to ask.

Programme of the evening