CAPIÈS FOOD

At Capiès, our cooking is inspired by the incredible produce from the farms that surround us. In the summer months, we serve wood-fired pizzas on Sunday evenings. On Friday evenings, we offer a set menu in the Barn, and on winter Sundays we serve a roast, delicious salads, and homemade bakes.

I’m Tilly, host and cook at Domaine de Capiès, where I’ve been preparing simple, seasonal meals for guests for over 20 years. (And Will, also host, is very much in charge of the fire!)

FRIDAY BARN DINER
19H - 21H

Profitez d'une ambiance chaleureuse et accueillante. Chaque vendredi, nous servons un menu composé d'ingrédients locaux provenant des fermes qui nous entourent. Tilly prépare du levain. Notre bar est approvisionné en bières et vins locaux. Octobre - Juin. Réservation uniquement. Nombre limité.

30 euros

SAMPLE MENU

Réserver VENDREDI

Come and enjoy delicious pizza, cooked in our outdoor wood-oven.
The perfect way to enjoy the weekend.

RÉSERVER DIMANCHE

ARRIVAL SIMPLE SUPPER

Cette option est disponible pour nos clients séjournant dans les gîtes. Après une longue journée de voyage, il peut être fatigant de penser à préparer un repas le soir. Réservez un dîner d'arrivée avec Tilly.

PASTA + GARDEN SALAD + ICE CREAM/ DESSERT
18 € (10 € -12 ans. )

Pensez à réserver.

THE MAKING OF OUR WOOD OVEN…

A few years ago I tore out a brilliant and inspiring feature in @deliciousmag on how to make your own pizza oven and gave it (with hope in my eyes) to Will. He then went about creating it with one of our sons and our friend @studioranj. It has been a triumph and now the focal point of our summer menu. In 2019 one of our first guests of the season happened to be the journalist, Andrew Webb, who wrote the article! Here’s our picture story. So happy!