Nat Nat is an intimate natural wine bar and kitchen in Central Naples, working from a menu that changes weekly with the season and the catch. Chef Ming sources directly from local producers — mushrooms from Care2Grow, arugula from Inyoni Organic Farm, smoked mullet spread from The Fisherman's Daughter, and fish from Dilly's Fish Co., often caught just a day before it's served.
Diego pairs each dish with wine from the natural list, and dessert comes from Chef Bryan's "primal" ice cream alongside weekly baked goods from Anna. The room stays small and the format consistent even as the plates shift from week to week.
Diego pairs each dish with wine from the natural list, and dessert comes from Chef Bryan's "primal" ice cream alongside weekly baked goods from Anna. The room stays small and the format consistent even as the plates shift from week to week.