Est. 2011 — Coastal Kitchen
A slow table
for fast lives.
Wood-fire cooking, seasonal produce from three neighboring farms, and a wine list built over a decade of dinners.
From the kitchen
Signature plates
Wood-Fired Branzino
$38Whole seabass, salsa verde, charred lemon.
Truffle Tagliolini
$32Fresh egg pasta, black truffle, parmigiano.
Aged Ribeye 12oz
$54Grass-fed, bone marrow butter, rosemary.
Saffron Risotto
$28Carnaroli, saffron threads, brown butter.
Charred Octopus
$26Smoked paprika, potato confit, olive tapenade.
Burrata & Peach
$19Stone fruit, basil oil, aged balsamic.
Meet the chef
Elena Marchetti
Trained in Modena and Copenhagen, Elena opened Savora with a simple idea: cook one thing exceptionally, and let the season write the rest of the menu.
"A restaurant is a conversation between the land and the table. My job is to interrupt as little as possible."
Reservations
Reserve your table
Two seatings nightly, Tuesday through Sunday. Private dining available for parties of 8 or more.
Inside Savora
The room. The plates. The nights.
"The kind of dinner you replay in your head the next morning."
"Elena's pasta course alone is worth the trip."
"A restaurant that trusts its ingredients and its guests."