Camionette - by night

At Camionette, the plant-based ethos is elevated through a rigorous commitment to circular fine dining and seasonal precision. The tasting journey often commences with tempura-battered salsifis, where the earthy root is sharpened by pickled mustard seeds. A standout ajo blanco replaces traditional almonds with tiger nuts, creating a creamy base for monk’s beard and sea lavender. Texture is paramount in the beluga lentils, paired with fermented carrot ribbons and the herbal punch of huacatay. The aroma of wood-fired broccolini drifts from the open kitchen, while a daikon-based dashi broth offers a clean, umami-rich finish to this sophisticated exploration.