4 Course Menu - 75€

Tartare of bonito with combinations of curry and apple, finished with a broth of katsuobushi and oil of chives

Fried redfish with white asparagus and morels, gravy and foamy sauce of morels

Various preparations of veal; sirloin steak, veal cheek and sweetbread bitterbal with cauliflower, gnocchi and wild garlic finished with a gravy of veal tongue

Fantasy of blood orange and vanilla

Matched wines 30,-

From starter to main dish

Cheese supplement 9,-

Instead of dessert

Cheese supplement 16,-

As an extra dish

Vegetarian or allergies?

Please pass this on when booking

RESERVE