Menu english

Dear Guests, with all our dishes we serve fresh Ciabatta with Greek Olive oil and Fleur de Sel.

Pita of the Week

Pita with wild garlic and Fleur de Sel
4,-

Mezze

White Cream Tarama
with Trout Caviar
Chives-Oil
and Bottarga Powder
small 8,-
big 12,-
Filled filo dough
with spinach, herbs, feta
and greek yogurt
15,–
Roasted Focaccia
with marinated Anchovies
pikled Tomatos and
Shallots Marmalade
15,–
Calamaretti fritto
with black garlic mayonnaise
and Lemon
19,-
Veal meatballs
with asparagus salad and tomatoes
Wild garlic pesto and Greek yogurt
16,-
Finely sliced
​ fennel salami
from Tuscany
14,-

Starter

"Caprese"
with Merinda tomatoes, Mozzarella di Bufala
Aceto Balsamico di Modena 13y
and olive tapenade
18,-
"Romana" Lettuce with Sherry-vinegar-dressing
fresh peas, Mint, basil
affilla cress and Ricotta Stagionata
16,-
Smoked eel
with Cannellini beans and chorizo
Tomato, tarama cream
Tarragon and capers from the island Chios
21,-
Breton sardines, filled with chard
Amalfi-Lemon confit
caramelised Onion
marinated Tomato and Kalamata-Olives
20,-

Middle Course

Grilled Scallops
withe Beurre-Blanc
fresh Peas and Pea Purée
small 25,-
big 37,-

Main Course

Roasted fillet of red mullet from the Vendée
with crustacean foam
"Gemista" rice and stuffed
red peppers with eggplant
39,-
Braised Basque veal shoulder
with potato foam
grilled green asparagus
and 12 month aged Manchego
38,-
Steaks from the lava stone grill:
- Entrecote for 2 (500g)
"New Zealand Ocean Beef" __________________ per person
- Hanging Tender (250g)
US prime beef

All steaks are served with:
Grilled red pepper
and cherry tomato salad
fresh broad beans, Kalamata olives
and aged Aceto Balsamico di Modena
49,-

42,-






"Pot-Au-Feu"
of artichokes and fresh peas
with tomato beurre blanc
Artichokes in tempura and wild garlic gnocchi
34,-

Dessert

“Callebaut” chocolate soufflé
with Madagascar vanilla sauce
& mango and passion fruit sorbet
16,-
Cheesecake mousse
with fresh raspberries
Milk ice cream, roasted almonds
and caramel toffee
14,-
Vinsanto – 2010
Assyrtiko
Gaia Wines
Santorini – Greece
9,-
"Jurançon Moelleux " – 2018
Gros Manseng|Petit Manseng
Domaine De Souch
Jurançon – Frankreich
7,5

Homemade ice cream and sorbet

"Sorbet-Variation"
- 3 scoops -
Chef's Choice
12,-
Graacher Himmelreich – 2014
Riesling Auslese
J. J. Prüm
Mosel – Germany
10,-

Restaurant

Wir machen Betriebsferien vom 20.04.2022 bis einschließlich 26.04.2022