Going Back to the Basics

IT'S NOT JUST THE FOOD, IT'S AN EXPERIENCE. WHILE THE FOOD DOES THE TALKING HERE, THE ENTIRE EXPERIENCE OF DINING AT FARMLORE IS A CLASS APART.

- Namita Gupta

Sometimes it's the simplicity and honesty that strikes a chord and leaves an everlasting impression. That is exactly what Farmlore will do to anyone who knows how to appreciate the good things in life. Celebrate the best of seasonal produce on a 37-acre farm at Bagalur in Bengaluru, where natural farming and sustainable living are at the forefront of a Chef's Table that endorses eclecticism at its core. Farmlore is a fine example of sustainability and discovering "Locavore" traditions, cultures, while connecting with Mother Earth.

What's grown at the farm dictates the menu, and the menu changes every day in accordance to the foraging and the harvest. Combined with the skill of former Noma & Michelin-starred restaurant chefs Johnson Ebenezer, Mythrayie lyer & Avinnash Vishaal, every single dish here is sheer magic. They don't have a set menu and the dishes don't have names. The menu is dictated by the prologue of ingredients. Everytime you're here to dine, you may be surprised with a new dish from that day's farm produce. The restaurant on the outskirts of Bangalore, in the middle of a farm takes only 18 diners at one time and since its inception has been fully booked by food enthusiasts. There are options of a five-course lunch or a tasting menu of 10 courses for dinner.