The courtyard
The concrete came up over about a third of the courtyard between October and early November 2025, starting on 12 October at a day-long workshop with Landra, when guests broke open the sealed ground and looked at the exposed soil under a microscope. By September 2026 the opened ground had grown over on its own: apple mint, self-seeded brassicas, and that corner of the yard is noticeably cooler than it was. The rest is still concrete. A glazing project is under way. The intention is for the courtyard to be open to anyone, not just to diners.
At the table
EAT.BITZ. At dinner each guest gets a card for one ingredient on the menu and the farm it came from, and a kaleidoscope viewer at the table shows the species documented across the farms and forager sites that supply the kitchen. Developed with Genomic Gastronomy, Bernat Cuní and Ruben Gres through ST3ER.
In public
Two events so far: Eyes on the Field in May 2025, a field workshop at Formiga Gloriosa and a dinner at VENN a few days later, and Deep into the Landscape, the October workshop in the courtyard itself. More will be announced on the events page.
