Lunch menu
Gazpacho Andaluz
smoked shrimps | olives crostini
8.50
Breast of free-range corn-fed chicken | fig dressing
braised chicory | grilled peach | wild herbs
19.50
or
Cauliflower from the oven | nut butter - espuma
sweet potato mash | roasted macadamia | pumpkin seed oil
16.00
Gooseberry ragout
chocolate crumble | raspberry sorbet
7.50
2 course menu 23.00
3 course menu 28.00
Vatar - smoked vegan tartare -
jackfruit | beetroot | avocado | radish | pumpkin powder
12.50
Roasted octopus tentacle
mustard-tapioka | homemade pickles | rice paper
16.50
Pasta Linguine | tomato pesto
veal fillet stripes | spinach salad | Grana Padano
19.00
½ pound white asparagus from Beelitz | young potatoes | Nut butter Hollandaise
21.00
+ juniper smoked ham - Farm Butcher Schmitz-
9.00
+ Icelandic smoked salmon
9.50
+ small Wiener Schnitzel - Brandenburg veal -
10.00
Roasted fillet of sea bass
wild garlic pesto | strawberry asparagus salad
21.00
Everyday fresh cakes of our own patisserie
Paloma - Tequila blanco / Thomas Henry Pink Grapefruit lemonade/ limon -
11.00
Currant ice tea - black tea / currant / rhubarb / mint -
5.90
Watermelon Sprizz - Prosecco de Veneto / M. Brizard / Melone -
8.40
Limoncello Sprizz - Prosecco de Veneto / Limoncello / Soda / fresh mint -
8.40
