• 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 black chanterelles
    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
    chanterelles and green pea emulsion

  • Cheek of Duroc pork 
    "Szegedin style"
  • Sweet, fruit-tea smoked celeriac
    candied black olive sponge cake
    lightly jellied woodruff
    Pecan nut and Tahitian vanilla ice cream

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

  • Chilled soup of cucumber and Yuzu flavour
    iced juice of raspberries and thyme

  • Crème caramel of canadian maple syrup
    passionfruit-lovage sorbet

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

All prices VAT and service included.