Lunch menu
Williams pear cream soup
roasted almond slices | duck praline
8.50
Prime boiled rump of veal from Brandenburg - regional -
turnip marmalade | celery carrot mash | parsley | consommé
18.00
or
Cauliflower from the oven / nut butter - espuma
sweet potato mash | roasted macadamia | pumpkin seed oil
15.00
Homemade tiramí su
saffron pear | flaked almonds | dark ganache
7.50
2 course menu 22.00
3 course menu 28.00
Vatar - smoked vegan tartare -
jackfruit | beetroot | avocado | radish | pumpkin powder
12.50
Linguine Cabonara - Pancetta ham | Parmegiano Regiano | parsley | egg yolk -
19.00
German Meatballs - Königsberger Klopse -
mashed parsley | salad of braised beetroot | capers sauce
16.50
Braised ox cheeks
Bouillon potatoes | root vegetables | Grand jus | thyme foam
27.00
Fried fillet of halibut
roasted fennel | horseradish potato mash | arctic char caviar
28.00
Leg of duck from Dithmarschen - regional -
red cabbage with elder | kale | potato dumplings | mugwort jus
21.00
"La Pastoril" rump steak - Aberdeen angus -
sautéed rapini - broccoli rabe - | potato gratin | beetroot jus
28.00
Everyday fresh cakes of our own patisserie
Red mulled wine - orange / cinnamon / clove -
4.60
Homemade pomegranate punch - pomegranate / orange / cloves -
5.50
Limoncello Sprizz - Prosecco de Veneto / Limoncello / Soda / fresh mint -
7.90
