Terroir

What an experience. Had the tasting menu which I highly recommend. Every dish was perfection. He reccomended two glasses of wine with the course (a chablis and then a local red, both excellent). Additionally, they catered very well for my gluten intolerance, even preparing their own gf bread at the start (which they served with a special butter specificly complementary to the gf bread). Each course was explained well and the service was excellent. Highly recommended going out of the way to visit. Booking is mandatory as they need to prepare in advance particularly if you have the tasting menu.

A truly gorgeous venue with outstanding staff who go above and beyond to make every visit special. The food is exceptional—each dish cooked to absolute perfection. The attention to detail here is unmatched anywhere on the island. This was my third visit, and without a doubt, it won’t be my last.

Opened three years ago, Terroir is a small, two-man operation that exudes warmth and personality. The interior strikes a fine balance between homely and stylish, with a relaxed bar on the ground floor and an intimate dining area upstairs. Upstairs, seven tables fill the cosy space, including one on the balcony overlooking the quiet village streets. Downstairs, four outdoor tables are set around the fountain — an ideal spot for a drink or a light meal in warmer months. We say at the balcony which a truly special spot with views of both the inside and outside. Two options for menu: Ala carte and the carte Blanche which is the 5 course but poor notice is required. Now really regret not getting the carte Blanche. The restaurant gets in touch prior to ask which one would prefer. Cocktails • Whiskey, homemade ginger syrup, Frangelico, apple, lemon • Gin, cherry liqueur, dry vermouth, Angostura orange bitters Both cocktails were excellent — balanced, well-crafted, and full of flavour. The Negroni, however, was somewhat ordinary by comparison. The amouse of bread and butter was excellent. Amazing bread with superb butter. Starters • Amberjack, tomato, crème fraîche – €16 A beautifully presented and delicate dish, the subtle flavour of the fish paired well with the refreshing acidity of a re-skinned, lightly poached tomato. • Local red prawn carpaccio, smoked potato custard, dashi – €18 A standout plate — the prawn carpaccio was exquisite, with layers of flavour that unfolded beautifully alongside the smoky, umami notes of the dashi. Mains • Fish of the day “steamed”, celeriac, citrus beurre blanc – €30 Perfectly cooked fish with a crisp skin and a lovely citrus beurre blanc that complemented the dish’s delicate balance. • Aged duck, teriyaki, red cabbage, duck jus – €32 The duck was beautifully cooked and flavourful, with an elegant sauce. However, the fat was unfortunately a touch too thick to enjoy fully. Dessert • 60% Valrhona chocolate tart, chocolate ice cream – €10 An excellent finish — a small tart showcasing both dark and creamy chocolate notes, indulgent yet well-balanced. Service Service is attentive and personal, with visible care in every detail. The same gentleman who manages the dining room also crafts the cocktails — a testament to the dedication and passion behind this intimate restaurant.