“seppa rosta”: raw and cooked squid, friar’s beard, smoked seaweeds
prawns, green apple, juniper, citrus, claytonia perfoliata
ravioli with chard, pine nuts, spontaneous herbs, wormwood butter
red mullet, thristles, black olives and quince
chocolate & almond

mantis shrimp, sunflower cream, fermented kiwi, wasabi and watercress
smoked eel and beetroot
codfish tortelli in broth, mandarine, rosmary
fermented tamarind tortellini, heavy cream, angostura
celery roots, hazelnuts and wild rocket
quail, chicory, gentiana, bitter orange, almond cream
green sea

9 courses, chosen daily by our Chef, that describe
our idea of avant-gard

starters

raw scampi, green apple, juniper, citrus, claytonia perfoliata € 28
smoked eel and beetroot € 25
“seppa rosta”: raw and cooked squid, friar’s beard, smoked seaweeds € 26
duck tartare, foie gras, vegetable juice, dandelion cappers and leaves € 28

first courses

ravioli with chard, pine nuts, spontaneous herbs, wormwood butter € 27
malted barley tortelli filled with guinea fowl, barley brew and barley grass powder € 28
spaghetti, grains of paradise, lemon and squid € 27
gnocchi filled with smoked oyster, walnuts and silene € 29

second courses

venetian style crab cake radish, wild fennel oil and wild mustard € 37
pigeon, white beetroot, bayleaves € 42
celery roots, hazelnuts and wild rocket € 29
turbot, fava beans, spring onions, asparagus, terragon and hemp seeds mayonaise € 45

dessert

wrong pisco sour € 15
green sea € 16
sour flowers € 15
chocolate & almond € 15