Bodega Bonay

About

The best quality local produce and a commitment to biodynamic and sustainable methods are the key ingredients in a recipe for happiness at Bodega Bonay. Since opening in 2020 our in house restaurant has proved a hit with visitors and locals alike, garnering a reputation for high quality pan-mediterranean sharing plates, created with passion and imagination. Under the auspices of Head Chef Giacomo Hassan, the kitchen has developed signature dishes such as the sea-urchin royale, glazed eel with coleslaw, braised pork jowl on pan tumaca or the artichoke tatin with a filo pastry based on a recipe by the chefs own Tunisian grandmother. This commitment to quality and authenticity extends to the wine list, with over 250 references and strong focus on varietals, gastronomic compatibility and discovery, highlighting innovative organic practices by lesser known winemakers who are changing the world of wine from the inside out.

At a glance

• Verified listing
• Typical visit: about 1 hour