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Spring menu
Chefs menu 4-course 59,00
+ Wine pairing 30,00
Asparagus 13,00
White asparagus / Tofu cream / Wild garlic
Porkleg 13,00
Thinly sliced pork leg / Gribiche / Fennel
Red perch 13,00
Red perch / Kohlrabi / Cucumber
Peas 15,00
Peas / Canterelle / Courgette fritters
Fowl 15,00
Guinea fowl fillet / Corn cream / Chard
Mackerel 15,00
Mackerel / Dashi / Bok choy
Starters
Intermediate
Mains
Pumpkin 20,00
Beetroot / Roasted sunchoke / Raspberry
Lamb 20,00​​
Lamb fillet / Potato / Dill sauce
Ling 20,00
​​Ling fillet / Filled cabbage / Saffron sauce
Dessert
Dutch Cheeses 12,00​​
Chocolate 12,00​​
Chocolate mousse / Peanut butter cream / Sea buckthorn
Plum 12,00​​
Strawberry / Rhubarb / Pannacotta
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