“We pick on the morning of the dinner. By evening, it's on a plate.”Green Acres
From the Field, to Your Fork.
Sourced within 50 km
Pumpkins, hill pears and wild mushrooms gathered after the rains. Cooked over fire and shared at long tables, never more than a morning away from the farm that grew it.
p. 04Our philosophyEditor's letter
Our philosophy
We cook what the hills give us, when they give it. Every plate begins with a farmer we know by name, travels a road we can drive before breakfast, and ends at a long table where strangers pass the bread. Nothing flown in. Nothing forced. Just the season, served with care.
p. 06Farm to plateSix farms · one kitchen
The 32-kilometreplate.
Scroll to follow each road from field to kitchen. Tap a pin to meet the farm.
- 01Green Acres
Selvi & Arun Raj · Greens, peas, corn, pumpkins18 km - 02Mist Valley Orchard
Joseph Mathew · Pears, plums, strawberries24 km - 03Sunhill Gardens
Lakshmi Bellie · Tomatoes, roots, herbs31 km - 04Kurinji Woods
Mani Kumar · Wild mushrooms, wild garlic, honey36 km - 05Red Soil Collective
Women's millet co-op · Millets, pulses, ginger41 km - 06Hill Dairy
Nanjan Gowder · Milk, butter, cultured cheese42 km
Average distance from farm to table32 km
p. 10Meet the growersDrag or scroll →
Six growers,one table.
“My grandfather planted these pears. The kitchen treats them like family.”Mist Valley Orchard
“Seven kinds of tomato, because one was never enough.”Sunhill Gardens
“The forest decides what we gather. I just know where to look.”Kurinji Woods
“Thirty women, one stone mill, and the best ragi in the hills.”Red Soil Collective
“Happy cows, slow butter. There is no shortcut for either.”Hill Dairy
On the passautumn
Hover a dish to see it plated, with the farm it came from.
Picked today
- 01Pumpkin Bread & Ghee
- 02Mushroom Toast
- 03Roasted Beets, Curd
- 04Pear & Walnut Salad
- 05Whole Roasted Pumpkin
- 06Slow Lamb Shoulder
p. 22The kitchenChef Anika Rao
“Cook the farm,not the recipe.”
Anika grew up between her grandmother's kitchen garden in Coonoor and restaurant kitchens in Chennai and Lyon. She came home in 2019 with one rule: the menu is written after the farmers call, not before. Most mornings start with a crate, a phone call and a pencil.
Anika Rao, chef & co-founder
Film · A day in the kitchen
p. 26The year in four harvestsKeep scrolling to turn the wheel
Now picking
Autumn
What the hillsgive, and when.
Mar – May
Spring
Wild Garlic, Hill Strawberries, Young Peas, Radish Pods, Elderflower.
Jun – Aug
Summer
Heirloom Tomatoes, Sweet Corn, Stone Fruit, Basil, Courgette Flowers.
Sep – Nov
Autumn
Pumpkin, Wild Mushrooms, Hill Pears, Fresh Figs, Beetroot.
Dec – Feb
Winter
Carrots, Leeks, Mandarins, Cauliflower, Turnips.
Pull up a chair atthe long table.
-
07Nov
Long Table · 6 courses
Harvest Moon Feast
A full-moon long table of pumpkins, millets and slow fires.
6 of 32 seats left₹4,200 -
21Nov
Chef's Table · 7 courses
Wild Mushroom Night
Seven courses built from what the forest offered that week.
3 of 12 seats left₹5,200 -
29Nov
Farm Dinner · 5 courses
Farm Dinner at Green Acres
Walk the fields at sunset, then dine between the rows.
14 of 40 seats left₹4,800
Harvest & Hearth in numbers
6
Partner farms
32 km
Average farm-to-table
24
Dishes per season
86
Supper clubs hosted
p. 30Guest notesPinned by the door
Notes from our guests
“The beetroot tasted like it remembered the soil. I've never said that about a vegetable.”— Ananya, Bengaluru
“We sat next to the farmer who grew our dinner. My kids still talk about Selvi's pumpkins.”— The Varghese family
“Slow, generous, honest food. The harvest moon table was the best night of our year.”— Rohan & Kiran
“They remembered my nut allergy from the last visit and adapted three courses without a fuss.”— Meera, member since 2025
Your dining journal
Next table: Sat, 7 Nov · 7 pm
Seasonal tasting · 2 guests
No nuts for Meera ✓
Next table: Sat, 7 Nov · 7 pm
Seasonal tasting · 2 guests
No nuts for Meera ✓
The Guest Portal
A journal thatremembers you.
Book tasting menus, save seats at the supper club and keep your dietary needs on file, so every course arrives right the first time.
Come Hungry.Leave Happy.
Tables for two to twelve, Wednesday to Sunday. The garden room fills first.
Reserve a Tablep. 34Questions & answersFrom our mailbag
Asked atthe door.
Q.Do you take walk-ins?
Yes, at the garden counter on weekdays. For the main room and the tasting menu, we recommend booking a few days ahead.
Q.Can you cater to allergies and dietary needs?
Always. Add your needs in the Guest Portal and tell our team on arrival. Severe allergies are flagged to every cook on the line.
Q.How far do your ingredients travel?
On average 32 km. Everything fresh comes from within 50 km; salt, spices and coffee come from named growers further afield.
Q.What is the supper club?
A monthly long-table dinner, sometimes at the restaurant and sometimes on a partner farm, where the farmers eat with you.
Q.Is there parking?
There is a small gravel lot behind the herb garden, and we're a five-minute walk from Coonoor bus stand.