Fine dining after dark
Nocturne
An eleven-course tasting menu devoted to fire, shadow, and the season. One seating. Twenty-two chairs.
No. 01 — Philosophy
We cook with fire, serve by candlelight, and let the season decide.
Every evening begins the same way: a single flame, struck at dusk. From it, the hearth, the candles, the menu. Nothing at Nocturne is cooked with electricity — only oak, birch, and patience. What arrives at your table depends on the tide, the forager, and the hour.
We ask for one thing in return: your whole evening. Dinner here is not a meal. It is a performance in eleven acts.
No. 02 — The Menu
Eleven acts. One flame.
The menu changes with the moon. Three acts, revealed. The rest remain in shadow until you sit.
Act III
Scallop, Saffron, Smoke
Hand-dived scallop kissed by the hearth, saffron beurre blanc, sea herbs gathered at dawn.
Act VII
Wagyu, Charred Leek, Ember Jus
A5 wagyu rested over dying coals, leek burnt to sweetness, a jus of red wine and rendered marrow.
Act XI
Dark Chocolate, Burnt Honey, Gold
The final act. Single-origin chocolate, honey caramelised past caution, a whisper of gold leaf.
No. 03 — The Chef
Elias Marchetti cooks in the dark.
Two Michelin stars. Fifteen years at the world's great hearths — Copenhagen, San Sebastián, Kyoto — before returning home to build a kitchen with no lights, no clocks, and no menu printed before dusk.
“Fire is the oldest cuisine. Everything else is decoration.”
No. 04 — The Room
Twenty-two chairs. A thousand candles.
The Bar — aperitifs from 6pm
Table No. 9 — the chef's counter
No. 05 — Reserve
The flame is lit at seven.
One seating each evening, Wednesday through Sunday. Reservations open on the first of the month, and are gone by the second.