À la carte menu
At our restaurant, we are driven by a deep love for the culinary arts. For this season’s menu our passion has led us to create something that draws inspiration from the iconic dishes of world-renowned chefs. While every dish is uniquely ours, we proudly acknowledge the artistry that has inspired them. Enjoy a gastronomic experience filled with creativity, flavors, and homage to the culinary masters.
Starters
Chef Ana Roš (Hiša Franko, Slovenia)
Fermented lentils pancake
220 gr
10.00 EUR
salted yogurt | curry leaves | purslane | amazake
Chef Greg Baxtrom (Olmsted, USA)
Pumpkin rings
220 gr
9.00 EUR
furikake | green tomato ketchup
Daniel Boulud (Daniel, USA)
280 gr
12.00 EUR
Frog Leg Fricassée
spinach purée | shallot | кamut
Chef Björn Frantzén (Zén, Singapore)
180 gr
12.00 EUR
Langooustine tails
crispy “Koshihikari” rice | ginger emulsion
Chef Daniel Humm (Eleven Madison Park, USA)
Sweetbreads & smoked potatoes
250 gr
13.00 EUR
smoked potatoes | chestnuts | white truffle oil
Main
Chef Dominique Crenn (Atelier Crenn, France, USA)
A walk in the forest
300 gr
14.00 EUR
wild mushrooms | mushroom ragout | herbed crispy bread | dehydrated olives | mushroom emulsion
Chef Thomas Keller (The French Laundry, USA)
Artichoke Sous-vide
350 gr
17.00 EUR
Jerusalem artichoke | “Meyer” lemon suprem | Castelvetrano olives
Chef Michel Roux Jr. (Le Gavroche, France, United Kingdom)
Galantin "De Volaille"
350 gr
19.00 EUR
slow-cooked whole chicken | foie gras | pistachios | Provençal herbs | pork belly | chicken jus | sautéed wild mushrooms
Chef Jonnie Boer (De Librije, Netherlands)
"Zander"
350 gr
19.00 EUR
perch | iberian lard | crispy potatoes | celery root purée | “Beurre Blanc” sauce
Chef David Chang (Momofuku, New York)
Pork Belly
350 gr
18.00 EUR
pickled cucumbers | daikon | hoisin sauce emulsion | yuzu foam
Chef Christophe Hardiquest (Bon Bon, Brussels)
Flemish beef
350 gr
19.00 EUR
veal with vegetables | potatoes | bread | dark beer | parsley
Desserts
Chef Jordi Roca (El Celler de Can Roca, Spain)
120 gr
9.00 EUR
"Rainforest
porcini foam | pine and porcini ice cream | cocoa leaves with pine | beetroot jelly
Chef Jessica Préalpato (Alain Ducasse au Plaza Athénée,
France)
120 gr
9.00 EUR
“Desseralité”
citrus | kombu | tarragon
Chef Ramon Morató (Spain,
Creative Director for restaurants)
120 gr
9.00 EUR
“Brown sugar latte”
coffee crémeux | dark muscovado mousse
Tasting Menu
Our tasting menu is a well curated combination of our a la carte menu. For those who can't up their minds and would like to try a little bit of everything. We advise you to request the tasting menu at least two days in advance.
Amuse-bouche (surprise)
Cold Starter
Langoustine tails
Chef Björn Frantzén (Zén, Singapore)
Hot Starter
Sous-vide artichoke
Chef Thomas Keller (The French Laundry, USA)
Main
“Zander”
Chef Jonnie Boer (De Librije, Netherlands)
Dessert
Brown sugar latte
Chef Ramon Morató (Spain, Creative Director of Restaurants)
55 EUR / p.p
