Signature cuisine based on classic French techniques, with Slavic and Scandinavian influences. The kitchen is led by Mark Keerd, winner of the Michelin Young Chef Award 2025, and Kristina Denissova.
3-course menu 1
Roasted Ramiro pepper: Bryndza cheese | pesto | pumpkin seeds | Swiss chard | pomegranate
Octopus: Marinated zucchini | baby potatoes | sriracha | calamansi sauce | chilli | pomegranate
Vanilla & yuzu: Warm puff pastry | honey and cream cheese cream | crème anglaise | yuzu-lime sorbet | cashew
Octopus: Marinated zucchini | baby potatoes | sriracha | calamansi sauce | chilli | pomegranate
Vanilla & yuzu: Warm puff pastry | honey and cream cheese cream | crème anglaise | yuzu-lime sorbet | cashew
40€
3-course menu 2
Roasted Ramiro pepper: Bryndza cheese | pesto | pumpkin seeds | Swiss chard | pomegranate
Beef: Potato gratin | blackcurrant and red wine sauce | enoki mushrooms | pesto | Ramiro pepper | truffle cheese
Vanilla & yuzu: Warm puff pastry | honey and cream cheese cream | crème anglaise | yuzu-lime sorbet | cashew
Beef: Potato gratin | blackcurrant and red wine sauce | enoki mushrooms | pesto | Ramiro pepper | truffle cheese
Vanilla & yuzu: Warm puff pastry | honey and cream cheese cream | crème anglaise | yuzu-lime sorbet | cashew
40€
Tasting menu
1. Beef tartare: Spicy salsa | mustard seeds | egg yolk | sriracha aioli | leek oil | trout roe | shimeji mushrooms | focaccia
2. Salmon ceviche: White radish | fennel | cucumber relish | blood orange | cucumber juice | trout roe | coriander | olive oil
3. Beef: Potato gratin | blackcurrant and red wine sauce | enoki mushrooms | pesto | Ramiro pepper | truffle cheese
4. Halibut: Couscous | calamansi sauce | apple and fennel salad | trout roe | leek oil
5. Strawberry & pepper: Vanilla cream | Sichuan pepper | sesame foam | lime and mint granita
2. Salmon ceviche: White radish | fennel | cucumber relish | blood orange | cucumber juice | trout roe | coriander | olive oil
3. Beef: Potato gratin | blackcurrant and red wine sauce | enoki mushrooms | pesto | Ramiro pepper | truffle cheese
4. Halibut: Couscous | calamansi sauce | apple and fennel salad | trout roe | leek oil
5. Strawberry & pepper: Vanilla cream | Sichuan pepper | sesame foam | lime and mint granita
75€
Booking
BOOKING OPENS ON SEPTEMBER 23.
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