Last seating at 20:00


Oysters – croustade – monk fish cheek
Champagne Ayala, Brut Majeur, Aÿ, France

300, –

7 – course menu


Herbal marble cod filet
Glazed beets – horseradishfoam – scallop crisps

Stagård, Urban, Grüner Veltliner, Kremstal, Austria 2021


Poached lobster
Celeriac crème – acidic apples – fennel crudité – herbal oil – lobster bisque
Ste. Michelle, Chardonnay, Columbia Valley, Washington State, USA  2020

Red deer tartare with caviar
Tarragon crème – quail egg – salsify crisps

Weingut Klumpp, Rothenberg, Grauburgunder, Baden, Germany 2019

Stuffed thigh of poussin

Carrot purée – carrots – crispy skin – raspberry sauce

Château des Jacques, Gamay, Morgon, Beaujolais, France 2019

Beef Wellington with beef tenderloin
Sauteed kale – winter truffle – sauce bordelaise with beef marrow

For the fishlover we kindly offer a turbot wellington

Quinta dos Murcas, Reserva, Touriga Nacional/Touriga Franca/m.fl., Douro, Portugal 2017

Drunken dog – cherry blue

Gooseberries – pear – crisp

Natura, Ruby Reserve, Touriga Franca, Graham’s, Douro, Portugal

Flambeed Berlin pastry

Variation of apple – hazelnut ice cream – rosemary nougatine

Château de Fesles, Chenin Blanc, Côteaux du Layon, France 2021


Vegetarian menu


Marbled celeriac & apple
Roasted hazelnuts – split herbal oil – pickled sea buckthorn

Stagård, Urban, Grüner Veltliner, Kremstal, Austria 2021


Variation of carrot

Carrot purée – carottes – raspberry sauce

Jean Pabiot, Sauvignon Blanc, Pouilly-Fumé, France 2022

Beetroot tartare with kaviart
Aged balsamic – tarragon crème – fried capers – salsify crisps

G.D. Vajra, Nebbiolo, Claré J.C., Piemonte, Italy 2022

Creamy risotto

Butter fried kale – fresh lime – winter truffle

Château des Jacques, Gamay, Morgon, Beaujolais, France 2019


Crème Brûlée with tonca bean

Pickled berries – White chocolate sorbet – red sorrel
Viña Errazuriz, Late Harvest, Sauvignon Blanc, Casablanca Valley, Chile 2019




Petit Fours

Coffee or tea
130, –



 1-course                                 350,-


3-course                                 600,-

 w/wine                                1.050,-


5- course                                850,-

 w/wine                                1.600,-


7- course                            1.100,-

 w/wine                                2.045,-

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