Helm

22/01/2026

Green: Patagonian tooth fish. Romanesco. Chili

21/01/2026

There’s a moment between seatings when quiet settles over the restaurant. A brief pause to breathe, reset, and gather our thoughts before it all begins again.

14/01/2026

Blue: Japanese egg custard. Octopus. Spirulina

13/01/2026

New week starts today.

On the pass: Tuna. Coconut. Radicchio

03/01/2026

Fjord trout. Carrot. Crab fat.

09/12/2025

Japanese egg custard. Shimeji mushroom. Spirulina

01/12/2025

PSA: Every year from December 1-31 we open every Monday.
Reservations are open.

12/11/2025

Bluefin tuna. Coconut. Radicchio

11/11/2025

It’s been a whirlwind these past two weeks. We’re slowly catching up on your emails, messages, and calls. Thank you for your patience and we truly appreciate your understanding and support.

We look forward to hosting you soon.

02/11/2025

02/11/2025

It began as a dream, one built on long days, quiet discipline, and the shared belief that every plate could tell a story. We pushed boundaries, questioned everything, and poured ourselves into every service, night after night.

Then came the news: two Michelin stars.

In that moment, time stood still. The years of effort, the countless sacrifices, the pursuit of something greater than ourselves, it all came rushing back.

But above all, this honor belongs to the team. To the hands that create, the hearts that care, and the minds that never stop striving. We did this together.

We are proud. We are humbled.