Penn Sardin stems from the urge to reconnect food with cultural and historical heritage in the most modern manner. The chosen territory is the culinary craft of Brittany, the coastal Celtic region of France. Oregon is the perfect spot for a translation as it is also in a cool coastal climate filled with delicious sea, land, and foraged foods from hardworking and caring providers.
With Brittany as an inspiration our food sets out to showcase the beauty of some staples of Celtic cuisine that can be found in the Pacific Northwest: oysters, fish, heritage pork, and forgotten heirloom vegetables and grains. We make this bounty of land and sea the centerpiece of our craft, working directly with local providers. We aim at connecting people with the dedication and attention to nature required by the work of these men and women. Our carefully curated menus showcase foods in season – no oysters on our Summer menu!
We have assembled a compact list of wines from dedicated handpicked growers, with an emphasis on organic, biodynamic, and natural wines. As with our food, with our wine list we also intend to spark our guests' curiosity for uncharted territories.
Our list has one important focus, on wines from the region around the city of Nantes, in the western Loire valley. This region, with its famous white wine appellation Muscadet, was historically a part of, at the very heart of, Brittany. Many of its inhabitants identify today as Breton even though they live outside the Celtic region’s modern geographic boundaries. What’s more, this wine region is going through a dynamic rebirth; we can’t wait to pour these ‘under the radar’ gems for you!
