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,-
