Charcoal cooking, a thousand-year-old tradition, on a closed grill results in the combination of tradition and modernity in contemporary cuisine.

Why is the taste of barbecued cooking so authentic?

Charcoal cooking is unique in that the juice of the food itself permeates the hot coals, turning them into aromatic particles that envelop the food in smoke.

This is what gives that characteristically smoky flavour to meat, fish, seafood, vegetables, rice, pizza, desserts, pastries, etc.