Meniu

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