MENU 9.9.2020 – 11.1.2021
ARTISTS’ MENU
Fish as a main course 50
Meat as a main course 53
Jerusalem artichoke soup seasoned with pickled chanterelle and apple
Wine recommendation: Huber Grüner Veltliner Terrassen, Traisental DAC, Austria 9,20 /52
***
Roasted trout with almond potato puree and lemon butter and watercress
Wine recommendation: Petit Chablis Vibrant, La Chablisienne, Burgundy, France 10,30 / 59
tai
Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes
Wine recommendation: Generación 76 Organic Tempranillo, Bodegas Tempore, Spain 9,50 / 55
***
Crème brûlée with cloudberries
Wine recommendation: Rotgipfler Auslese, Johanneshof Reinisch, Austria 11,30 / 8cl
VEGETARIAN MENU (vegan version available)
42 €
Jerusalem artichoke soup seasoned with pickled chanterelle and apple
Wine recommendation: Huber Grüner Veltliner Terrassen, Traisental DAC, Austria 9,20 / 52
***
Porcini crème and beluga lentil with roasted brussels sprout and cep mayonnaise
Wine recommendation: Colpasso Fiano, Sicily, Italy 7,50 / 42
***
Cream cheese mousse and almond cake with lingonberry sorbet and coconut fudge
Wine recommendation: Sweet by Tokaji, Hungary 9,90 / 8cl
STARTERS
CLASSICS
MAINS
DESSERTS
Most of our dishes are lactos- and /or glutenfree. More information about the food allergens from the restaurant. We reserve the right to make changes.