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Menu

Available 26 january until 18 february 2023

  • Carpaccio of Norwegian cod with avocado, parsnip, celeriac, barilla plant and a mikan-mandarin vinaigrette
  • Creamy soup of black salsify and turnip with matured guanciale bacon and chives oil
  • Short fried squid with tiny tomatoes, pine seeds, a hazelnut butter, red chicory and blood orange
  • Pluma Iberico with chimichurri, pepper, Peruvian oca and roasted sweet potatoes
  • Selection of cheeses
  • Espressoparfait with coffee praliné, caramel, whisky, hazelnut merengue and chocolate

Small menu

45 €

  • Carpaccio of Norwegian cod with avocado, parsnip, celeriac, barilla plant and a mikan-mandarin vinaigrette
  • Creamy soup of black salsify and turnip with matured guanciale bacon and chives oil
  • Short fried squid with tiny tomatoes, pine seeds, a hazelnut butter, red chicory and blood orange
  • Pluma Iberico with chimichurri, pepper, Peruvian oca and roasted sweet potatoes
  • Selection of cheeses
  • Espressoparfait with coffee praliné, caramel, whisky, hazelnut merengue and chocolate
  • Matching wines + 20
  • Matching wines + 25
  • Coffee

4-course menu

55 €

  • Carpaccio of Norwegian cod with avocado, parsnip, celeriac, barilla plant and a mikan-mandarin vinaigrette
  • Creamy soup of black salsify and turnip with matured guanciale bacon and chives oil
  • Short fried squid with tiny tomatoes, pine seeds, a hazelnut butter, red chicory and blood orange
  • Pluma Iberico with chimichurri, pepper, Peruvian oca and roasted sweet potatoes
  • Selection of cheeses
  • Espressoparfait with coffee praliné, caramel, whisky, hazelnut merengue and chocolate
  • Matching wines + 20
  • Matching wines + 25
  • Coffee

5-course menu

68 €

  • Carpaccio of Norwegian cod with avocado, parsnip, celeriac, barilla plant and a mikan-mandarin vinaigrette
  • Creamy soup of black salsify and turnip with matured guanciale bacon and chives oil
  • Short fried squid with tiny tomatoes, pine seeds, a hazelnut butter, red chicory and blood orange
  • Pluma Iberico with chimichurri, pepper, Peruvian oca and roasted sweet potatoes
  • Selection of cheeses
  • Espressoparfait with coffee praliné, caramel, whisky, hazelnut merengue and chocolate
  • Matching wines + 20
  • Matching wines + 25
  • Coffee

6-course menu

81 €

  • Carpaccio of Norwegian cod with avocado, parsnip, celeriac, barilla plant and a mikan-mandarin vinaigrette
  • Creamy soup of black salsify and turnip with matured guanciale bacon and chives oil
  • Short fried squid with tiny tomatoes, pine seeds, a hazelnut butter, red chicory and blood orange
  • Pluma Iberico with chimichurri, pepper, Peruvian oca and roasted sweet potatoes
  • Selection of cheeses
  • Espressoparfait with coffee praliné, caramel, whisky, hazelnut merengue and chocolate
  • Matching wines + 20
  • Matching wines + 25
  • Coffee

Cheese plate in stead of dessert

10 €

Our monthly menu is available in a vegetarian version.

Right now it is not possible to cook vegan or lactose-free.

Please notify us upon your reservation if we need to consider

vegetarian wishes, allergies or intolerances.