Handmade bread

• 3

Butter

• 2

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Salsify
Bell peper, stracchino, summer savory

• 14.-

Brown trout
Romaine lettuce, yellow turnip, ponzu sauce

• 17.-

Pike perch belly
smoked meat, hazelnut, Japanese artichoke

• 19.-

Oven baked shiitake
potato-risotto and -cream, Mimolette, sage

• 12.-

Sweetbread
celery root, Perigord truffle

• 22.-

Endive
red bell pepper, goat cheese, garden cress

• 10.-

Amur carp
beetroot, cedrat citron, horseradish

• 32.-

Beef
cap of forerib and oxtail, turnip, black lemon

• 32.-

Wiener Schnitzel (veal)
potatoes or leaf salad

• 25.-

Tatar from dry aged beef (until 22:00)
black garlic, "Belper Knolle" cheese, lovage

• 18.-

Pork cheeks
mirepoix mash, young onions, horseradish

• 14.-

Quince
Hazelnut, honey, Uhudler grape

• 12.-

Pont-l’Évêque cow´s milk cheese
Yeast pancake, nectarine-verjus, sorrel

• 12.-

Bitter chocolate
peanut, caramel, conifer treetops

• 12.-

Set menu 4 course* 60.- / 5 course 72.- / 6 course 84.- / 7 course 96.- / 8 course 108.-  / 9 course 120.- 
* Maincourse Fish or Meat)
We do not charge for cover.