Straight answers about how the weekly menu works, what to expect in a workshop, and how to book a table for a business lunch or a private dinner.
The menu is rewritten every Tuesday after we see what the local producers bring. It stays for the rest of the week, so the dishes you see on Wednesday are the same until Sunday. If a specific vegetable runs out, we replace it with something similar from the same farm.
Yes, but we need to know before you arrive. Most dishes are built around vegetables and can be adjusted for gluten-free, dairy-free, or vegetarian diets. For severe allergies, call us at +60 19 097 8447 at least a day ahead so the kitchen can prepare a safe version.
We start at 9:30 with a short walk through the market stalls to pick the vegetables for the session. Back in the kitchen, you learn how to clean, cut, and season them without waste. You leave with a full meal you cooked yourself and a list of what to buy next week.
Yes, the vaulted room seats up to twelve people. It works well for a small birthday, a family gathering, or a quiet business dinner. We agree on a fixed menu in advance, and you get the room to yourselves for the whole evening.
No strict dress code. Most guests wear smart casual, but you will not feel out of place in a simple shirt or a light sweater. The room is warm and relaxed, so comfort matters more than formality.
Use the online booking form on this site, or send an email to info@ungraindesel.com. For same-day reservations, it is faster to call the restaurant directly. Workshops are limited to eight people, so booking a week ahead is recommended.
The short carte changes every Tuesday based on what local growers bring in. You get dishes built around produce at its peak, not a static list repeated all season.
Learn to pick, prep, and season vegetables without throwing half of them away. Each session ends with a full dish you cooked yourself, plus notes on using every stem and peel at home.
The vaulted dining room seats small groups without the noise of a busy service. Book a discreet midday meeting or a private dinner for up to twelve guests.
We braise, roast, and ferment with the same care as a traditional kitchen, but the plates stay light and seasonal. No gimmicks, no over-sauced plates, just clear flavors.