On this experience, guests join a guided walk through the surrounding fields and hillsides to discover wild herbs and edible plants — dandelion, wild lettuce, pimpinella, mallow, and much more. The host brings years of botanical study to the walk, pointing out the subtle differences between plants, explaining their traditional uses, and sharing the knowledge that once shaped everyday rural cooking in this region. After the foraging walk, guests sit down to a vegetarian dinner prepared with the estate's own seasonal produce. The menu changes constantly — always guided by what the land and the kitchen garden are offering. Dishes might include fritters made with borage, pasta seasoned with fig-leaf oil, soft gnocchi with wild fennel, or handmade focaccia baked in the old way over a gentle flame. Everything at the table carries the flavour of place.