Alentours

Alentours doesn’t just cook local—it lives local. Everything served here comes from within 150 kilometres, including what’s poured in your glass. That’s not just a flex; it’s the core of how chef-owner Tim Moroney operates. Working with more than 60 producers vetted for their ethics, the restaurant crafts a five-course tasting menu that shifts every two weeks, balancing quiet precision with deep respect for the region’s land and people. It’s not vegetarian, but plants often lead the conversation, and when meat is used, every bit of the animal has a place. No gas stoves, no waste, no hierarchy—just a small team, hydro-powered tools, and a vision that sustainability should feel luxurious, not limiting. The room matches the food: spare, warm, designed to help you slow down and notice. Advance booking isn’t a suggestion—it’s part of the system. Alentours runs like a closed loop, and you’re invited into it—mindfully.