Montreval
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Montreval
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Montreval Sabaia — Desert, fire-led
One dining tent, one fire pit, and bread baked in the sand.
Nour is a single tent with forty seats, open on the escarpment side, and a fire pit that is lit at four in the afternoon and not allowed to go out until the last guest leaves. Almost everything is cooked over it or in it.
Karim Belhadj came to Sabaia from a restaurant with rather more equipment and describes the adjustment as the most useful thing that has happened to his cooking. There is no gas at the camp. There is wood, coals, sand and a mill.
Between October and April, and whenever the wind allows, dinner moves outside to the fire circle. There is no lighting there beyond the fire and lanterns, which means the food arrives in near darkness. Guests are warned. Nobody has yet complained.
Service
In the kitchen
Karim Belhadj
40 seats
The house
A permanent camp beneath the escarpment. Canvas, cedar and wool, built to be taken down without leaving a mark.
Montreval SabaiaOn the menu
Menus change. These do not, or not much, and they are the dishes guests write to us about.
01
Dough buried under coals in the sand and dug up at the table, brushed off, and torn.
02
From the flock at Adeem, cooked in a covered pit from mid-afternoon and served at eight.
03
October dates from the palm gardens below the camp, split, with cream and a great deal of salt.
Elsewhere
Montreval Verane
Forty-four seats, five courses, and a kitchen garden eleven metres from the pass.
Alpine, vegetable-led — 44 seats
Montreval Verane
Lunch on the boathouse deck, decided each morning by the weather board.
Lakeside, simple — 30 seats
Montreval Calanera
Fifty-two seats on the second terrace, ninety metres above the water they are cooking.
Coastal, fish-led — 52 seats
Reservations
Our own team answers, not an agency. Rates fall on the fourth night and again on the seventh, which tells you what we would prefer.