smoked trout - dill - horseradish
rhubarb cream - chicory - red chicory
sugar loaf - hot honey - nut crumble
confit potato - PX vinaigrette - red onion
chioggia beetroot - curry - sweet and sour point radish - black caviar
bundle mushroom - fennel - pernod sauce - wild garlic oil
purple potato - tomato hollandaise - cherry tomato
corn - nordic herbs - chervil - spinach
roasted celeriac - red onion - pickled shallot
asparagus - string beans - goat cheese gremolata
liquorice parfait - red fruit
goat yoghurt foam - lemon - crumble
Chef-selected cheeses from the region
All dishes can be ordered in a 3 or 4 course menu (see prices at the top) or as an à la carte dish. The à la carte prices are listed behind the dishes.
If there are any dietary requirements or allergies, we kindly ask you to mention this with your reservation, so our kitchen can take this into account in time. Any dietary requirements or allergies communicated on the spot may result in a limitation of the dishes to be chosen.
(V) = vegetarian/vegan - ask our staff for the possibilites
We can only serve a vegan dessert if this has been requested in advance.
*On Saturday we only serve our 3- or 4-course menu.
