Ibérico ham with grilled garlic baguette

with Bonito del Norte, quail eggs and anchovies

marinated sea bream, shrimp and mussels with lime, coriander and vegetables with chili and red onions

small burrata with tomato tartare, rocket and grilled tapenade baguette

calf’s head terrine with fresh peas, marinated vegetables and sauce gribiche

pan-fried filet with paella maki, calamaretti, green asparagus, fennel and sugar snap peas with mussel emulsion and roasted cherry tomatoes

roasted breast suprême with rainbow vegetables from Wilmars Gærten, chanterelles, homemade gnocchi and jus with preserved lemon

with aioli, pimento mayonnaise and Dijon elderflower vinaigrette

whole lettuce head with radish, garden cress and house dressing

small fish soup with saffron, mussels, game fish and rouille

hand cut beef tartare with capers, egg yolk and croûtons

fresh summer truffles with grilled spring onions, celeriac emulsion, wild herbs and Parmesan cheese

petite   18
grande   26

with rainbow chard and chanterelles, pine nuts and buttery quinoa

with thyme and rosemary, aioli and grilled lemon

mussels à la marinière with white wine and homemade French fries

petite   19
grande   32

with lemon butter

market price

organically raised

220 g     54

rib eye steak, free range heifer

300 g     45

Rump Steak

200 g     28

German Red Pied Cattle

500 g     90

1000 g   180

Kindly note that the preparation time is approximately 45 minutes.

with Comté cheese

with miso and sesame

with marjoram and pumpkin seeds

wth garlic, chili and lemon

with orange and fresh coriander

Bordeaux wine sauce

with green Amazon pepper

bell pepper and pimiento salsa

three cheeses refined by Maître Philippe & Filles with grapes, fig chutney, walnuts and fruit bread

classic caramel flan with Chantilly cream

dark Guanaja chocolate mousse with coffee whisky granita

almond meringue with red fruits, Chantilly cream and strawberry sorbet

daily selection

scoop   3