Est. 2014 · Koregaon Park
Seasonal plates from small farms, finished on a 400° oak-wood hearth. Natural wines, long tables, no rush.
Our story
We started with one idea: build the restaurant around the fire. Everything on the menu touches the flame, from the morning sourdough to the charred stone-fruit dessert. Our produce comes from eleven farms within 80 km.
An evening at the hearth
Keep scrolling to walk through a typical night with us, from the first loaf to the last ember.
The kitchen
“Fire is honest. It tells you right away when you've rushed something.”
— Chef Meera Kulkarni, Head of Hearth
Kind words
Walk-ins welcome at the bar. For groups over 8, call us.
Hours