Here, chef Antonia Zarpa celebrates the island’s exceptional larder, transforming the day’s catch, local produce and traditional Tinian ingredients into refined dishes that capture the character of the island.
—
Monica Mendal,
Vogue,
10 Aug. 2026
Championing Scotland’s bountiful seasonal larder, the restaurant serves both tasting and à la carte menus built around hyper-local ingredients and foraged produce.
Place them behind the refrigerator and stove, under kitchen and bathroom sinks near pipe entry holes, and in the back corners of pantry shelves.
—
Rae Ford,
Martha Stewart,
16 Aug. 2026
The kitchen is nearby and is unusually well-served with storage for a tiny house, featuring a ton of cabinetry and shelving, including a pull-out pantry.
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