Plateful
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A small room that takes food seriously

Plateful opened with one wood oven, twelve tables and a rule: nothing on the menu we would not order twice. Five years on the oven is the same, the tables are the same, and the rule has never once been broken. The menu changes with the market because the market changes — good cooking is mostly good shopping, finished carefully.

Where the food comes from

Vegetables arrive each morning from two growers we know by name. Fish is landed day-boat and bought at auction; meat comes whole from a single farm and is butchered in-house, which is why the menu sometimes has one cut and sometimes another. The bread is ours, the ice cream is ours, and the amaretti on the affogato are made on Tuesdays by whoever is quickest that week.
“One of the few kitchens where the menu tells the truth.”
Regional food guide, two years running
Come hungry

The story tastes better at the table.

Book a table and let the kitchen do the talking — the menu changes daily, the welcome never does.
Book a tableSee the menu
Walk-ins welcome at the bar · Dogs welcome in the garden