Wood-fired cuisine · Est. 2018
Where fire
becomes flavour
Every dish at Ember & Stone is shaped by the same ancient force: open flame. We cook with live fire because it transforms ingredients in ways nothing else can.
Our story
Cooked by fire,
shaped by stone
We opened Ember & Stone with a single conviction: fire is the most honest way to cook. No sous-vide precision, no molecular tricks — just raw heat, good fuel, and timing built over years of practice.
Our kitchen runs on local hardwood and seasonal ingredients. We change the menu when the farms change, not when the trend reports do. Every plate begins the same way: a live fire lit at 10 a.m. and tended until service ends.
Our open kitchen lets you watch every dish come to life over oak, cherry, and applewood
We buy from 12 farms within 200 km, visiting each one every season to pick ingredients ourselves
A 140-bottle cellar built around natural and low-intervention wines from small producers
"The bone marrow alone is worth the trip. Ember & Stone is the kind of restaurant that makes you rethink what a meal is supposed to feel like."
Secure your seat
Reserve your table
We seat 42 guests per service. Reservations are recommended, especially for Friday and Saturday evenings.