Our story
Why we cook
the way we do
Ostravi began as a small fire and a short list of ingredients we believed in. It is still the same idea.
How it began
It started with a fire,
and a promise to keep it simple
Ostravi opened as a twelve-seat room with a single hearth and a menu written on one page. We wanted a place where the food tasted like the place it came from.
We still choose our produce by how it tastes, not by how it looks. We cook it as little as it needs and serve it with the kind of care we would want ourselves. That is all there is to it.
Our principles
A few things
we never compromise on
Season first
If it is not at its best this week, it is not on the menu. Guests taste the difference in every plate.
Fire, not tricks
Our cooking is direct. Wood, heat and patience do most of the work, and we try not to get in the way.
Small details
Warm plates, a handwritten note, water refilled before you ask. Small things add up to a feeling of being looked after.
The people
Meet the people
in the kitchen and on the floor
Elin Marsh
Head chef
Leads the kitchen and writes every menu. Trained in small restaurants and loves a patient fire.
Tomas Reyes
Sous chef
Runs the hearth and the pastry section. Famous for the roasted pear and an obsession with timing.
Noor Halvard
Sommelier and host
Looks after the floor and the wine list, with a talent for finding a bottle you did not know you wanted.
Our journey
The moments that
shaped the restaurant
We opened with twelve seats, one hearth and a menu that fit on a single page.
We moved to Harrow Quay, added a counter and began a proper wine list.
Our upstairs room opened for celebrations, small events and long tasting evenings.
We launched a four-course tasting menu that changes with the seasons.
Your table is waiting
Come hungry,
leave with a story to tell
Tables are released thirty days ahead. Book early for weekends, or write to us about a private evening.