good people eat.
great people gather bY the fire.
A culinary experience from
our villa to yours.

primitive gastronomy

primitive gastronomy

our services

We offer fire-driven dining experiences that feel elegant, authentic and deeply human. What makes us unique?
A cuisine guided by instinct, crafted over flame, rooted in local products, and designed to gather people. Our catalogs reveal the full universe. The menus we create, the formats we offer, and what makes a Carbōn evening unforgettable.

  • Our signature experience.

    An intimate table at Villa Carbōn where every detail from the first spark to the last glass is curated for 10 to 12 guests.
    Two ways to experience it.
    A Shared Table or Private Table (min. 10 guests).

  • The Chef’s Table brought directly to your villa (min. 15 guests).

    We recreate the full experience in your space.
    The fire, the atmosphere, the tasting menu, the hospitality.

    Fine dining made effortless.

  • A generous, open-fire celebration.

    Live-cooking, slow-roasting, big plates to share.
    A festive, abundant format designed for gatherings.

  • Custom-designed experiences for special occasions.

    From weddings to private celebrations, we craft menus and moments that feel unique, emotional, and unforgettable.

Discover the Catalogs
A black shelf holding wine glasses, stacked plates, and jars of pickled vegetables, with bottles of wine and decorative items on a wooden background.

join the fire

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View fullsize Before the first guest arrives, there is a table. Set with intention. Ready for conversation. Waiting for memories to be made. For @navas_tejeda & Laurent's shared birthday, we had the pleasure of transforming a beautiful home into an intimate
View fullsize Crab, burnt Carbōn guacamole, toasted almonds, crab sabayon Avocado and cherry tomatoes, lightly charred over the flame. Then crushed by hand into a guacamole inspired by both a condiment and a pesto. Something smoky, vegetal, rich in umami. Toast
View fullsize Yellowfin tuna, djon-djon mushroom broth, grilled mushrooms. A dialogue between land and sea. First the yellowfin tuna, locally caught. Seared, cold-smoked, then finished over embers. Cooked through technique, yet left beautifully rare at the core.
View fullsize Aged milk-fed pork, tropical béarnaise, rosemary jus, kale, dauphinoise gratin Between fire and smoke, the aged milk-fed pork is cooked low and slow. To bring depth, tenderness, and that subtle smoky edge. Served slightly pink. Here, it was
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View fullsize Behind the scene. What happens between the plates is just as important as what’s on them. We cook gastronomy but we serve it in a relaxed way. Because our guests are not sitting in a restaurant. They’re sitting at our table. We exchan

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or a special request?

Send us a message and we’ll get back
to you with all the details.

Every Carbōn experience begins
with a conversation.