The evening began with the table set on the terrace, looking out over the sea as the light dropped. The menu was shaped around the guests — a mix of market vegetables, seafood and slow-grilled meats, with the chef taking over the fire from the first coals to the final plate.
Nothing was rushed. The courses followed the conversation, the grill was fed through the evening, and the hosts stayed at the table from the first glass to the last plate.
[Add the real story, menu details and photographs of this evening once available.]
