Menu english

Dear Guests, with all our dishes we serve fresh Ciabatta with Greek Olive oil and Fleur de Sel.

Pita of the Week

Pita with tomato and Fleur de Sel
4,-

Mezze

White Cream Tarama
with Trout Caviar
Chives-Oil
and Bottarga Powder
small 8,-
big 12,-
Filled filo dough
with spinach, herbs, feta
and greek yogurt
15,–
Roasted Focaccia
with marinated Anchovies
pikled Tomatos and
Shallots Marmalade
15,–
Calamaretti fritto
with black garlic mayonnaise
and Lemon
19,-
Baked seafood croquettes
with tartar sauce
and lemon
15,-
Finely sliced
San Daniele ham
DOP Contessa
16,-

Starter

"Caprese"
with breton tomatoes, Mozzarella di Bufala
Aceto Balsamico di Modena 13y
and olive tapenade
18,-
Grilled Black Tiger Shrimps
with thinly sliced ​​“Jolly” melon
Piment d'Espelette and lime zest
21,-
Smoked eel
with Cannellini beans and chorizo
Tomato, tarama cream
Tarragon and capers from the island Chios
21,-
Breton sardines, filled with chard
Amalfi-Lemon confit
caramelised Onion
marinated Tomato and Kalamata-Olives
20,-

Middle Course

Risotto Nero di Sepia
with grilled octopus
Lemon zest
and Piment d'Espelette
small 22,-
big 33,-

Main Course

Grilled fillet of monkfish
from the Vendée, with tomato Beurre Blanc
and potato caper risotto
39,-
Grilled fillet of Basque "Ibaiama" pork
with black garlic jus
Tropea onion puree
smoked almonds and herb crunch
and bean cassoulet with chorizo
37,-
Steaks from the lava stone grill:
- Entrecote for 2 (500g)
"New Zealand Ocean Beef" __________________ per person

- Hanging Tender (250g)
US prime beef

All steaks are served with:
Grilled red pepper
and cherry tomato salad
fresh broad beans, Kalamata olives
and aged Aceto Balsamico di Modena
49,-

42,-






"Pot-Au-Feu"
of artichokes
green asparagus and broad beans
with tomato beurre blanc
and Parmesan gnocchi
34,-

Dessert

“Callebaut” chocolate soufflé
with Madagascar vanilla sauce
& mango and passion fruit sorbet

16,-
Cheesecake mousse
with fresh raspberries
Milk ice cream, roasted almonds
and caramel toffee
14,-
Baked apricots
with yogurt foam
Almond crumble
and apricot-saffron sorbet
14,-
Vinsanto – 2010
Assyrtiko
Gaia Wines
Santorini – Greece
9,-
"Jurançon Moelleux " – 2018
Gros Manseng|Petit Manseng
Domaine De Souch
Jurançon – France
7,5
"Vin Doux du Soleil " – 2017
Muscat de Céphalonie
Sclavos Wines
Kefalonia – Greece
8,5

Homemade ice cream and sorbet

"Sorbet-Variation"
- 3 scoops -
Chef's Choice
12,-
Graacher Himmelreich – 2014
Riesling Auslese
J. J. Prüm
Mosel – Germany
10,-

Restaurant

Wir machen Betriebsferien vom 20.04.2022 bis einschließlich 26.04.2022