In today’s hurried world, there’s something irresistible about farm-to-table food. It’s slower, fresher, and you can taste the chef’s passion in every bite – what’s not to love? So, we headed down the road of foodie dreams (i.e. Bree Street) in search of a truly heartfelt meal. And we found ourselves at Little Saint.
Recommended by pretty much everyone, we sampled the triple-cooked pork dish with crisply cooked organic veg. It was absolutely drool-worthy, to say the least. Chef Santi Louzan only produces top-quality seasonal dishes, which look as beautiful as they taste. Plus, he sources his fresh, organic produce from a local community farm initiative, and picks his herbs from the wall.
On that note, let’s have a moment for the wall.
Santi has created a 10-metre vertical garden in the restaurant, complete with an irrigation system. It’s a stunning addition to the space – kind of like a giant living artwork. Talk to Santi about this stretch of green goodness and his eyes light up like a kid’s at Christmas.
Just like when he’s talking about all of the ingredients he uses.
“We use the best coconut, butter and olive oil and we don’t believe in processed ingredients. Our concept is driven by the joy and experience of eating food that tastes amazing, that also enhances your lifestyle and is good for you.”