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- Welcome to the Harbour Inn?
Starts in 1 month. The Harbour Tavern. Chef Travis developed a skill for letting available food write his menu, rather than taking the traditional approach of writing a menu, then sourcing food. His confidence with creation grew, and he built a talented team of culinary professionals who share his passion for great food made with real ingredients.
His education continues every day - through relationships with local fisherman, farmers, cheese makers and regional cattle farmers.
Through the ongoing evolution of his culinary career, his commitment remains consistent - to honor real food with real cooking. Ramon Pastry Chef: Elizabeth Newell.
On the north side of Fraglia Vela Malcesine is located the Marina Navene harbour
Interested in holiday happenings, special events and cooking classes? Check here for up-to-date details. Sundays through off season -- Happy Hour 1-C at the bar!
NFL Ticket -- we have your game! Due to our tiny kitchen, sundays of holiday weekends may be excluded.
The Harbour Front Hotel, Talat, Thailand
Give us a call to discuss available reservation times or request a reservation for an upcoming evening here. We believe that great food and healthful ingredients are not mutually exclusive of each other. We buy organic produce from local farmers and seafood from the commercial fishing harbor right outside our restaurant.
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- Restaurant offers.
- The Harbour Bath.
We feature all natural products - steering clear of preservatives and antibiotics. Whole grains and whole foods are used in the preparation of our menu - which our chefs write twice daily, based on what's fresh, available and delicious. Taste the difference. Chef Travis was born and raised in Arlington, VA.
The Harbour: Staff and patient safety fears at Blackpool unit
He earned a degree in economics at the College of Charleston, in Charleston, SC - which has come to be known as the "new food capital of the south. From the start, his passion for southern flavors was evident in his cooking. This location provided Chef Travis with the unique opportunity to meet the local fisherman, and a new culinary path unfolded for him Chef Travis developed a skill for letting available food write his menu, rather than taking the traditional approach of writing a menu, then sourcing food.
His confidence with creation grew, and he built a talented team of culinary professionals who share his passion for great food made with real ingredients.