Open Fire

Open fire is a return to the origins. Humans have cooked over fire for millennia, and nothing replaces the aroma of live wood.

Modern fire cuisine is a whole philosophy: different woods deliver different flavors (apple is sweet, oak is deep, cherry is fruity). Chefs work with embers rather than flames, controlling temperature through grate height, wind direction, and the amount of fuel.

Fire cooks everything: from large cuts of meat (brisket, shoulder, ribs) to the most delicate products — oysters, sea fish, vegetables, even desserts. Smoke becomes a restaurant's signature.