Temporis means ‘time’ in Latin and there is constant play with past, present and future in the restaurant: bread is baked from a three-year-old starter, fermentation halts time while also transforming ingredients, memories are plundered to create dishes for today, and produce grown on site is explicitly in the moment. Just 20 guests a night are treated to a 10-course tasting menu that features ingredients grown hydroponically in the restaurant. Mizuna, red-veined sorrel, even white strawberries are snipped from the centre of the dining table and added to dishes.