Why our friteshit different.
A potato, oil and salt. Three ingredients leave nowhere to hide, so every step below is done the slow way.
The Potato
One variety, chosen with care. Nothing frozen, nothing pre-cut, nothing anonymous.
The Cut
Thick Dutch cut, made fresh every morning by hand. The shape is part of the taste.
First Fry
Patient and unhurried. No colour yet — this part is all about the soft inside.
The Rest
Time to rest. The pause is the quiet secret behind the crust.
Second Fry
Fried again, only once you order. Loud crust, steam still inside.
Gold Certified
Salted from height, shaken, served right away. If it waits, it doesn't leave the counter.
And thenthe details.
Final Seasoning
Fine sea salt, thrown from height so it lands evenly instead of pooling at the bottom of the cone.
The Sauces
Made in house, cold-folded, thick enough to sit on top instead of sinking through and softening the crust.
Texture
The whole method exists for one contrast: a crust that cracks and an inside that is still steaming and soft.