Flatfish—plaice, turbot, sole—have long shaped the seafood traditions of the North Atlantic. Yet these elegant fish are also barometers of a warming ocean. As water temperatures shift, they migrate, often moving further north or into deeper waters.
Rather than see this as a problem, we see opportunity. Working closely with small-scale fishers, we monitor seasonal patterns and adapt our sourcing to ensure every fillet on your plate is quota-certified and sustainably caught. Our chefs, in turn, develop recipes that match the evolving character of the fish: brighter herb oils in early summer, deeper mushroom broths as autumn cools the seas.
This flexible, ecosystem-based approach means we sometimes pause serving certain species, allowing stocks to regenerate. When they return, their flavor sings all the more.
Every bite of our flatfish dishes carries a simple promise: what you taste tonight leaves the ocean healthier tomorrow.
Book a table to discover how adaptation creates fresher, more delicate flavors.
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