A candle-lit room, an open flame, and a seasonal menu composed like music. Dinner at NÉRA is an evening, not a meal.
Smoked crème fraîche, rye crisp, dill oil.
Aged balsamic, basil, toasted pistachio.
Fennel, brown butter, preserved lemon.
Bone marrow jus, confit shallot, watercress.
Aged parmesan, truffle, thyme oil.
Salted caramel core, crème anglaise.
Tahitian vanilla, burnt-sugar glass.
Glass · Piedmont, Italy. Rose, tar, cherry.
Since 1998, NÉRA has cooked over live fire in the heart of the old town. One room, thirty seats, a menu that follows the market. Our kitchen keeps things simple and exacting: the best of the season, handled with respect.
“The finest evening we've had all year — every course a small surprise.”
Thirty seats fill quickly. Reserve online in seconds — we'll hold your table and remember how you like it.
Choose a date and party size — it takes under a minute.
See you Saturday at 20:00.
We craft premium, self-contained websites like this one — fast, framework-free, and made to convert. This whole demo is a single HTML file.