Sumac grows along the riverbank just outside our doors.

It’s been here longer than we have — wild, resilient, and rooted in this place.
We harvest it ourselves, seasonally and carefully, the way people here have always gathered what the land offers. Before it was the name of our restaurant, sumac was something we noticed.

In kitchens around the world, sumac is prized for its bright, tart flavour — citrusy but softer than lemon. It lifts food rather than overpowering it. It’s often added at the end, not to show off, but to bring balance.
That matters to us.