LaMaison Kitchen

Breakfast, lunch and dinner are cooked in the house, to the day and to you.

The kitchen is the heart of LaMaison. A private chef prepares all three meals as part of the stay, alongside the concierge and the housekeeping, and each day's table is composed with you as the morning begins, around what the season and the garden send in.

Bread is baked in the house and the pasta rolled by hand. Across a week the table might carry a shrimp and saffron soup, fuži, the twisted Istrian pasta, beneath a long, slow ragù, Krk lamb, the fish of the day, and warm fritule to close.

There is the marenda, too, the Istrian mid morning meal, bread and cheese and cured meats and a glass, taken slowly the way the locals keep it, between breakfast and lunch. The whole week rests on one conversation before you arrive, when we learn what you love and what you would happily leave off the plate, so the first breakfast already reads like your own.

The garden shapes much of it and the new oil from the grove finishes it. For many guests, the food is the reason they return.