Three friends, one room, a lot of wine.

What we believe.

Natural wine, for us, isn't a category — it's the default. Grapes grown without industrial chemistry. Fermentation with the yeast that came in on the skins. Bottling with very little — often nothing — added. We don't think this is brave or radical. It's how almost everyone made wine until about 1960.

We don't lecture about it. The wine list is annotated because we want you to find something you'll love — not because we want to teach you the difference between Pinot and Pinot Meunier. We'll happily talk about every bottle. We'll happily not talk about any of them.

How we choose.

We taste together every Monday. The list is built one bottle at a time, mostly through producers we've visited. About sixty percent of the cellar comes from a single importer in Leipzig who drives bottles up from Italy in the back of his Sprinter. The rest is from growers we've found at fairs in Genova, Vienna, Bordeaux, and (twice now) Tbilisi.

We don't carry anything we wouldn't drink at home. If we open a bottle we don't like, we pull it. If we open a bottle we love, we hide a case for our own birthdays.

The food.

Mira runs the kitchen. She trained at St. John in London, then at Coda in Berlin. The menu changes when she gets bored. Right now it's small plates that flatter what's open at the bar. In autumn there'll be more game. In summer, more tomato.

Allergies, vegan, gluten — tell us when you sit down. The kitchen is small and our flexibility is high.

The music.

Vinyl. Mostly jazz before 22:00, mostly funk and disco after. We've taken requests, twice, and lived to tell. We do not play wine bar piano.