Our Menu

We change our menu every quarter and we keep it seasonal. We also cook delicious daily lunch menus. On occassions we have special themed nights and we publish the menus here.

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 lentil pancake

salted yogurt | curry leaves | purslane | amazake 220 gr

€10

Chef Greg Baxtrom (Olmsted, USA) /Pumpkin rings/

furikake | green tomato ketchup 220 gr

€9

Daniel Boulud (Daniel, USA) /Frog Leg Fricassée/

spinach purée | shallot | кamut 280 gr

€12

Chef Björn Frantzén (Zén, Singapore) /Langoustine tails/

crispy “Koshihikari” rice | ginger emulsion 180 gr

€12

Chef Daniel Humm (Eleven Madison Park, USA) /Sweetbreads smoked potatoes/

smoked potatoes | chestnuts | white truffle oil 250 gr

€13

Main:

Chef Dominique Crenn (Atelier Crenn, France, USA) /“A Walk in the Forest” /

wild mushrooms | mushroom ragout | herbed crispy bread | dehydrated olives | mushroom emulsion 300 gr

€14

Chef Thomas Keller (The French Laundry, USA) /Sous-vide artichoke/

Jerusalem artichoke | “Meyer” lemon suprem | Castelvetrano olives 350 gr

€17

Chef Michel Roux Jr. (Le Gavroche, France, United Kingdom) /Galantine “De Volaille”/

€19

Chef Jonnie Boer (De Librije, Netherlands) /“Zander”/

perch | iberian lard | crispy potatoes | celery root purée | “Beurre Blanc” sauce 350 gr

€19

Chef David Chang (Momofuku, New York) /Pork belly/

pickled cucumbers | daikon | hoisin sauce emulsion | yuzu foam 350 gr

€18

Chef Christophe Hardiquest (Bon Bon, Brussels) /Flemish beef/

veal with vegetables | potatoes | bread | dark beer | parsley 350 gr

€19

Desserts:

Chef Jordi Roca (El Celler de Can Roca, Spain)

porcini foam | pine and porcini ice cream | cocoa leaves with pine | beetroot jelly

€8

Chef Jessica Préalpato (Alain Ducasse au Plaza Athénée, France) /“Desseralité”/

citrus | kombu | tarragon 120 gr

€8

Chef Ramon Morató (Spain, Creative Director for restaurants) /Brown sugar latte/

coffee crémeux | dark muscovado mousse 120 gr

€8

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