Lumaire Woods, Sphere 14, Chelidon, Ancoria

With branches in every isledom of Ancoria — and even in major cities of neighboring countries, Qranth and Rossien — Inna Sara’s is known for its home-style ambience, family portions, and warm, bread-scented interiors.

Its signature dish, Storm Stew, blends sea and land: crab broth, root vegetables, and fire-roasted beef. Other staples include:

• Hearth Loaves – crusty, tear-apart bread served with garlic butter and herb oil
• Sara’s Seafood Marinara – The restaurant’s most iconic pasta: slow-simmered tomato sauce tossed with handmade tagliatelle and a generous helping of mussels, squid, shrimp, and clams, served steaming hot with a side of hearth loaf.
• Inna’s Catch – grilled river trout with spiced citrus glaze
• Garden of the Valley Salad – a tangy-sweet fruit and greens medley inspired by Lumaire orchards
• Psalm 23 Pie – a dense, savory pastry filled with lamb, potatoes, and cinnamon

Though it’s now a household name, Inna Sara’s remains committed to the founding principle of cooking with memory — each meal crafted to feel like it was made by someone who loves you.

Original Restaurant still standing at the border of Lumaire Woods

Inna Sara’s began not as a restaurant, but as a family-run guesthouse and kitchen in the foot of the misty, vineyard-laced hills of Lumaire Valley, a quiet region in the isledom of Chelidon known for its pastoral beauty, humble hospitality, and tradition of slow, soulful cooking.

Founded in 1962 by Sara Miran, a widowed mother of six, the original Inna Sara’s Kitchen & Hearth served simple, nourishing meals to travelers, vineyard workers, and locals alike. Sara’s gift was her instinct for warmth — every meal felt like a homecoming. Dishes were steeped in local comfort cuisine: root vegetables in spiced cream broth, sea-salted flatbreads, fire-grilled lamb and cod, and sweet orchard preserves.

As her children grew up and moved away, Sara’s recipes went with them. One son, Sandro Miran, settled in Luxersom, where he shared his mother’s food with friends and colleagues. Word spread. In 1981, a Luxersom-based hospitality group, Marcanox Collective, offered to buy the family’s name and recipes to turn the beloved countryside kitchen into a nationwide brand.

Sara was hesitant. But her grandchildren — dreamers like her — saw a way to honor her legacy. With their blessing, Inna Sara’s was reborn as a restaurant franchise, maintaining its rustic identity while embracing modern scale.