• Carpaccio of halibut and fennel salad
    green olives and Burrata

  • Seafood cocktail
    with chervil sour cream

  • Oysters Rockefeller
    gratinated with spinach and sauce Mornay

  • Crispy baked Onsen egg with golden oyster mushrooms
    cauliflower purée with lemon salt and lobster bisque

  • Velouté of red bell pepper and ginger
    with fried prawn croquette
  • Chopped creamed spinach with escargot
    and white garlic cream

  • Skate wing with melted lemon-caper butter
    and caramelized parsley root

  • Steamed Fillet of sea bass
    with Escabèche vegetable

  • Iceland sea trout
    golden oyster mushrooms and green pea emulsion

  • Cheek of Duroc pork 
    "Szegedin style"
  • Pure chocolate pudding with caramelized toast
    Sambuca frappé

  • White Namelaka crème with Campari jelly
    thickened fennel-spruce needle juice

  • Pineapple candied in hop syrup
    bitter chocolate and malted ice cream

  • Quince soda with sorbet of white pepper and mint
    slightly peppered Crème Légère

1 course 24 Euro l 2 courses 35 Euro l 3 courses 47 Euro

All prices VAT and service included.