Elegance on
every plate.
A quietly luxurious dining room kept in the same city, the same room, for twenty‑five years — refined cooking, a short opinionated wine list, and a service that steps out of the way of the conversation.
A room kept the same way
for twenty‑five years.
Larana opened in 1998 with a short menu, a long room, and a list of producers we knew by hand. We have changed the menu with the seasons and never with the trend cycle. The intent has not moved. Neither has the address.
We are not interested in the next thing. We are interested in this evening — in the table, in the conversation, in pouring the second glass before you have to ask. Twenty‑five years of doing one thing, kept quiet on purpose.
The list changes with
the seasons. 23
The à la carte stays short on purpose — six beginnings, six mains, four sweets. The chef's six‑course tasting runs alongside it from Tuesday through Saturday. Neither is the more serious of the two; we kept both because guests asked for both.
Sourcing is local where it is honest, imported where it is not. Allergens and dietary work is taken seriously and made invisible — ask once at booking, not at the table.
A few minutes inside.
Photographs, not props. Click any image to view at full size.
Short. Opinionated.
Quietly serious.
Forty‑eight bins, not four hundred. Strength in classical European producers — Burgundy, the Northern Rhone, Piedmont, Mosel — with a ten‑year domestic section that has earned its place. Pairings offered with the tasting; corkage by arrangement on a quiet night.
We pour what we drink. We can read the table and the bottle in one glance, and we will not push you towards the more expensive of the two if the less expensive is the right answer. what to write?
Said better than we'd
say it ourselves.
Twenty‑seven years of evenings.
Your table is ready
when you are.
Dinner Tuesday through Sunday from 7 pm. The chef's tasting Tuesday through Saturday by separate booking. Private dining and the chef's table by enquiry.