Built into the hillside beneath the original dining room, The Cellar once stored wine, smoked fish, preserves and winter provisions for the restaurant and estate.
Today, the Cellar's original stone walls and timber ceiling surround an intimate bar serving old-world wines, Scandinavian spirits, seasonal cocktails and shared plates. It's slower down here — candlelight, low conversation, a good reason to stay after the entrée plates are cleared.
Estate guests come down for a nightcap. Locals come straight for the bar. Walk in, or reserve ahead for a table of your own.
A cellar list built around what pairs with fire-cooked food — European reds and whites alongside aquavit, Scandinavian gin, and bitters.
A rotating list of old-world reds and whites, chosen to pair with the fire.
Scandinavian aquavit, gin, and bitters — neat, or in a Cellar cocktail.
Seasonal, built around what's coming out of the kitchen that week.
Cured meats, cheese, smoked salmon, pickles and crispbread — the same provisions this cellar has kept since it stored the winter table.
A rotating selection with crispbread, preserves, and pickles.
Rosemary, sea salt, brown butter.
From the same cellar tradition that once kept the winter table fed.
