CRISP BALTIC HERRING WITH CHILI COCONUT SAUCE AND WASABI MAYONNAISE
POGGIOBELLO RIBOLLA GIALLA DOC 2015, FRIULI-VENEZIA-GIULIA
SMOKED TROUT CONFIT WITH HORSERADISH EMULSION, PICKLED BEETS, DILL OIL AND DARK RYE BREAD CRISP
CAMPILLO BLANCO RIOJA 2015
RICH FISH SOUP WITH SEA VEGETABLES
CHÂTEAU GASSIER LES PAS DU MOINE ROSÉ 2016, PROVENCE
SOFT-SHELL CRAB WITH CRAB TORTELLINI AND LEMONGRASS COCONUT SAUCE
DR. PAULY BERGWEILER URZIGER WÜRZGARTEN RIESLING TROCKEN 2014, MOSEL
ROASTED VEAL TENDERLOIN WITH CELERY CREAM, SHIITAKE MUSHROOMES, BLACK PUDDING, AND LINGONBERRY SAUCE
VIDAL-FLEURY CAIRANNE 2012, SOUTHERN RHÔNE VALLEY
LE DOME SPECIAL DARK RYE TRIFLE WITH CREAM CHEESE AND BERRY SAUCE
CASTELLO D´ALBOLA VIN SANTO DEL CHIANTI CLASICO 2005, TOSCANA
SIX-COURSE MENU 60 EUR / WITH MATCHING WINES 100 EUR
* THE MENU IS DESIGNED TO BE ORDERED BY THE WHOLE TABLE
THE APPROXIMATED TIME OF PRESENTATION 2,5 H