WE ONLY USE LOCAL PRODUCE, AND MAKE ALL OF OUR PASTA BY HAND.
Serving guests since 2001, Executive Chef and co-owner David Medure personally oversees the restaurant’s menus, which feature global cuisine with a local influence. Guests can expect anything from Duck Ham Prosciutto cured and made in-house to old French-style Foie Gras Torchon to specialty hand-cut and handmade pastas.
VIEW MENU
press & accolades
RESTAURANT MEDURE IN THE PRESS
WINE SPECTATOR
AWARD OF EXCELLENCE
TRIP ADVISOR
BEST RESTAURANT IN PONTE VEDRA