3 chefs restaurant menu
Appetizers |
EUR |
| Salted cod fillet, fennel yogurt, kombu, horseradish sauce |
11,90 |
| Ostrich tartare, chicken egg, pickled onion, cranberry beer |
12,40 |
| Red wine–glazed duck breast, cherries, foie gras, black trumpet mushrooms, meadowsweet |
12,40 |
| Green asparagus, ”Soira” cream cheese, egg yolk, fermented garlic, birch sap syrup |
10,90 |
| Smoked eel, white buckwheat, quince, dashi |
18,00 |
Soups |
|
| Sea food soup, fregola |
11,90 |
| Ramen soup, duck breast |
11,50 |
| Celeriac and apple cream soup, salvia, shallot, hemp seeds |
7,50 |
Main courses |
|
| Trout fillet, cauliflower, chicken egg, hollandaise sauce, birch-sap syrup |
17,50 |
| Sea bass, potato – wasabi puree, chantarelles coriander, sea weed |
24,00 |
| Tuna steak, hummus, sardines, fennel |
25,60 |
| Slow-cooked leg of lamb steak, aubergine, anchovies, sour cream, fennel, tomatoes, broth demi-glace sauce |
24,80 |
| Iberico pork, braised cabbage, leeks, mustard demi-glace sauce |
23,70 |
| Black quinoa, hazelnuts, cauliflower, pearl barley, aubergine |
9,90 |
Side orders |
|
| Oven-baked potatoes, herb butter |
4,00 |
| Warm spinach salad, tomatoes, roasted garlic |
4,00 |
| Green lettuce salad, fresh vegetables and olive oil |
4,00 |
Desserts |
|
| Honey cake with saffron jelly and yoghurt ice cream |
7,00 |
| Fine local cheese selection with truffles, flavoured honey, jam, and toasted bread |
9,50 |
| Buckwheat honey ice cream with caramelized fennel and marinated carrots |
9,90 |
| Valrhona chocolate ganache with orange marshmallow and Whiskey ice cream |
9,90 |
| Dark chocolate parfait with peanut caramel, black currants, and miso ice-cream |
7,00 |