Lunch menu
Carrot-curry soup
coconut foam
-vegan-
9.50
Ragout of veal from Brandenburg - regional -
Brussels sprouts | fried bread dumplings | cranberry sour cream
23.00
or
Portobello mushrooms au gratin
braised cherry tomatoes | herb polenta | mushroom tapioca chips
23.00
Kefir ice cream
Bergamot ganache | crumble | finger lime | honey crisp
9.00
2 course menu 26.50
3 course menu 33.00
Beetroot tartare
yellow beetroot | orange | Veta - vegan -
15.00
Rocket salad with Antipasti
marinated wild mushrooms | dried vine tomatoes | olives | artichoke cream | pine nuts
19.00
Linguine Vongole
Venus clams & mussels | root vegetables | white wine | tarragon
26.00
Braised pointed cabbage | black garlic
white Cappellini bean purée | parsley pesto | miso
26.00
Fried fillet of skrei - Winter cod from Lofoten islands -
saffron risotto | orange fennel | pickled kumquat | Riesling foam
34.00
Grilled beef fillet 200 g
Pommes Anna | two types of beans - Needle & Bianchi di Spagna - | shallot jus
38.00
French cheese variation
caramelised nuts | fig mustard
- Fougerus | Munster | Comtè | Morbier | Reblochon -
3 varieties 14.00
5 varieties 18.00
Everyday fresh cakes of our own patisserie
Matcha Latte
6.90
Grapefruit Sprizz - Prosecco | Campari | Martini rosso | Pink Grapefruit | rosemary -
11.50
Lyre's Amalfi Sprizz Alcohol-free - Lyre's Italian Sprizz | Th. Henry tonic | orange -
9.80
