Restaurant Tuesday – Saturday from 11.00-23.00

Kitchen Tuesday – Saturday for lunch from 11.00-15.00 and for dinner from 17.00-21.00

Closed on Sundays, Mondays and Holydays

We accomodate smaller companies up to 28 people

Menu and prices are subjects to changes

MENU

Served from March 3rd 17.00-21.00

LING BALLOTINE

Kale, carrot and mustard seeds

We recommend a glass Sangiovese Bianco, Poggio al Sole, Tuscany per glass 78,-

ROSMARY ROASTED LAMB TENDERLOIN

Celeriac, rosmary, potato, burnt garlic and pak choi

We recommend a glass Saint-Emilion Grand Cru, Vieille Tour La Rose, Bordeaux 78,-

DE-CONSTRUCTED CHEESECAKE

Vanilla, crumble, orange- and lemon zest, bitter chocolate and tarragon

We recommend a glass Grüner Veltliner Eiswein, Weingut Nigl, Austria per glass 88,-

428,-

MENU

Served from April 11th 17.00-21.00

SCALLOP CEVICHE

Cucumber, cos lettuce, dill snow, chili and shiso

RACK OF DUROC

Variation of parsley root, Madeira sauce with Sultana raisins, dried, sour kale and potato croquette

FRENCH TOAST

Rhurbarb- and wild berry compote, vanilla ice cream and hazelnuts

428,-