Our story
A kitchen built around a fire and a long table
Walk A rest began as a pop-up supper club in a friend's garden. People kept asking for more, so we found a room with a big brick oven and opened the doors.
How we started
Family recipes, local ingredients
Our head chef grew up cooking beside her grandmother on the Aegean coast. Her bread, her grilled fish and her rules about salt still shape the menu today.
We moved to Riverton to cook with the food grown here. The dishes are Mediterranean in spirit and local in every way that matters: the lamb, the trout, the beans and the apples all come from nearby.
Our values
What we care about
Good ingredients
We pay growers fairly and buy what is in season. If something is not at its best, it is not on the menu.
A kind team
Everyone here is paid a living wage and shares tips equally, front and back of house. Happy people cook and serve better.
Less waste
Bones become stock, stale bread becomes crumbs and kitchen scraps go to a farm that feeds its pigs. Our bin is small.
Around the restaurant
Moments from the kitchen, the dining room and the market.
Come and meet us
We would love to cook for you. Pull up a chair at the counter and say hello.