Drink and Dine
Laying the table.
A Michelin Green Star, over live fire, 15 minutes inland
JAMPA
Restaurant · Thursday to Monday
JAMPA began as a wish for real food and something better to put in front of the children.
It grew into a restaurant. The farm came first and the kitchen was built around it. That is still the order things happen in: what the beds give up in the morning decides what is cooked that day, and the day's catch decides the rest.
Live fire is the other half of it. Almost everything goes over flame or coals, which is a hard way to cook a menu nobody cooked yesterday. You eat looking at the lake.
The farm came first and the kitchen was built around it.
