discover our
seasonal menu.
our menu is plant-based and changes every 6 weeks depending on what’s available at the market and our chef’s inspiration.
four steps.
68.-
first.
several small starters and homemade bread
vegetarian ravioli
kohlrabi ravioli with smoked ricotta
roasted butternut squash
fermented melon juice
second.
cauliflower puttanesca
misonnaise
fig leaf oil
citrus fragrance
third.
a selection of cheeses is suggested to you, 16.-
‘brutes’ fudge
chocolate
hazelnut
raisin
fourth.
six steps.
79.-
first.
several small starters and homemade bread
corn risotto
smoked corn espuma
sage
second.
vegetarian ravioli
kohlrabi ravioli with smoked ricotta
roasted butternut squash
fermented melon juice
third.
roasted celery
rosemary sorbet
tart apple
fourth.
cauliflower puttanesca
misonnaise
fig leaf oil
citrus fragrance
fifth.
a selection of cheeses is suggested to you, 16.-
‘brutes’ fudge
chocolate
hazelnut
raisin
sixth.
