The people behind the plate
Made by hand.
Shared with heart.
Aurelia began with a simple belief: that a restaurant should leave you with more than a full table.
Our story
Place is
everything.
We opened Aurelia in 2013 with four tables, one wood-fired oven and a list of farmers we could call by name. Today, the room is a little bigger, but the idea is exactly the same.
Our menu follows the seasons rather than a calendar. Our team cooks with curiosity, listens closely and believes hospitality is an act of generosity.
Come for the food. Stay for the feeling of being somewhere that could only exist here.
The kitchen
A small team with
big curiosity.
Executive chef & founder
Elian Voss
“The best ingredient is attention.” Elian leads a close-knit kitchen where every plate is tested, tasted and sent with intention.
See the menu ↗The next chapter is yours
Pull up a chair.
Stay awhile.
Let us make an evening of it, from the first pour to the last light.
Reserve your table ↗