YALMAR
The Yalmar cooked the way they sailed: following the wind and their instinct. Their cooking turns on fresh seafood, light cooking methods and a subtle interplay of acidity and smoke. They like to grill, cure and marinate, drawing out the essence of each ingredient with citrus and green notes. A cuisine that is alive, bright and full of celebration.
OUZALIM
A cuisine that speaks of earth, fire and community. The Ouzalim cook slowly and in layers: roasts, spices, dried herbs, natural sweetness and smoke, where Mediterranean tradition winds together with echoes of the East. Spiced, intense, warm.
VALMYRA
The Valmyra cooked as though tending a secret garden. They balance herbs, fine meats and quiet flavours, respect what their fertile valleys give them, and look above all for harmony between ingredients — through light ferments, bright sauces and herbal touches.
