Midsummer Forage
Friday 18 July 2026
Wild herbs and fjord crab
2 seats left
Kyiv · A single table · Fridays at seven
One table, twelve strangers, seven courses
A supper club inside a converted Dnipro boathouse. Twelve seats around a salvaged oak table, a seven-course menu built from what the chef foraged that week.
The next dinner
Midsummer Forage
Friday 18 July 2026 · Seven courses
2 of 12 seats remaining
Seven courses built around hand-picked sea lettuce, stone crab from the estuary, and mountain sorrel gathered above the treeline. Dessert is a frozen cloudberry skyr with birch syrup.
₴1,950 per seat · optional wine pairing ₴750
How a seat works
Twelve seats. Fourteen days' notice. First come.
Sign up for the drop alert
Leave your email and we text and email you the moment a dinner's window opens.
Reserve when the window opens
Reservations open exactly 14 days ahead at noon. Twelve seats, and they go quickly.
Arrive at the boathouse
Find the timber frame with the single lit window. Take your seat. Stay for seven courses.
The chef and the forage
The menu is decided by the week, not the year
Every Thursday the chef walks the riverbank and the slopes above the city with a basket and no plan. Sea lettuce, sorrel, birch sap, whatever the water gives up. What comes back sets the seven courses.
There is no fixed menu and no menu card. Each course is told to the table as it is set down — the way the first dinner was served in 2019, and every one since.
Read the story of the table → From the pantry
Browse the shop The same jars and stoneware we set on the table
From the table
What guests carry home
“The cod broth course made the whole table go silent for ten seconds. That has never happened to me at a dinner.”
“I flew in for one night. Sat next to a fisherman and a software engineer. Left with a jar of fermented cabbage and two new friends.”
“No menu card, no announcements. She told each course as she set it down, and the room leaned in every time.”
Upcoming dinners
See every dinner → The next four Fridays
Private dining
Take the whole table
Twelve seats, one evening, a menu built with you and the chef. Tell us the date and the size of your group and we will write back.