An author-driven kitchen using classical French techniques with Slavic and Scandinavian influences. The kitchen is led by Michelin Young Chef Award 2025 winner Mark Keerd and Kristina Denissova.
3-course menu
Venison tartare – mustard seeds | tapioca | egg yolk | garlic aioli | leek oil | trout roe | shimeji mushrooms
Zander – potato | whey sauce | leek confit | trout roe | leek oil | spring onion
Strawberry and pepper – vanilla cream | Sichuan pepper | sesame foam | lime–mint granita
Zander – potato | whey sauce | leek confit | trout roe | leek oil | spring onion
Strawberry and pepper – vanilla cream | Sichuan pepper | sesame foam | lime–mint granita
40€
Booking
RESERVATIONS OPEN ON JANUARY 28 AT 12:00 AM
Restaurant gallery