Recommended menu
- Aperitif:
created by Jens Hasenbein, Berlin, Gault Millau barkeeper of the year 2005
- Carpaccio from beetroot
- Beef tartar with morels and pesto of watercress
- Tomato-essence
- Salmon covered with potatoes on butter of lemon and capers, garnished with sage
- Composition of sorbets of gin and grapefruit
- Lamb roasted in oliveoil with puree of egg-plants and oranges, cardamomcreme and jus of curry herbs
- Apple jelly with gentian, “frosted” red and black berries and flavoured wine