INTENSO

Seven creations by our Chefs

€ 130​

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AMBERJACK

Marinated amberjack in brine, Cucumber crescent with Verbena oil and Salt, Dill gel, Ginger gel,

and Cucumber and Dill sorbet 4​

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SHEEP & CHIC

Soft brioche stuffed with Yogurt and Mint sauce, low-temperature cooked Sheep neck, Herbs and misticanza topped with dressing made with Maple syrup, Rice vinegar, Worcester hall, Tabasco and Honey, Crispy Tropea red Onion julienne 1 | 3 | 7 | 12​

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CAULIFLOWER IN PASTA

Tubetti Pastificio Mancini cooked with Cauliflower cream, Pickled, Cauliflower rosettes,

Cauliflower couscous and Miso powder 1 | 7​

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CAPPELLETTI WITH TRIPLE CODFISH

Cappelletti stuffed with Cod, its vacuum-cooked Tripe, Crispy Cod tongue and Caviar on salted Lemon base,

pil pil sauce and its Parsley variant  1 | 4​

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ORIENTAL SHRIMP

Seared Srimp served with yellow Curry sauce and Gyoza stuffed with lime Shrimp flesh, Mint, Chives,

Cilantro, and Ginger 1 | 2​

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THE PIGEON

Pigeon breast, Leg in croquette stuffed with Liver and Apricot mousse, Raw fillet on crostini with oil, salt and fermented Apricot cream. Top with fermented Apricot brunoise and Pigeon jus 7 | 9​

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DECOMPOSED SCHWARZWAELDER KIRSCH TORTE 

Fresh cherries, chocolate ganache, cherry glaze, vanilla chantilly and Kirschwasser on cocoa crumble 1 | 8 | 7​

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ESSENTIAL

Five creations by our Chefs

€ 100

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AMBERJACK

Marinated amberjack in brine, Cucumber crescent with Verbena oil and Salt, Dill gel, Ginger gel,

and Cucumber and Dill sorbet 4​

​

SHEEP & CHIC

Soft brioche stuffed with Yogurt and Mint sauce, low-temperature cooked Sheep neck, Herbs and misticanza topped with dressing made with Maple syrup, Rice vinegar, Worcester hall, Tabasco and Honey, Crispy Tropea red Onion julienne 1 | 3 | 7 | 12​

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CAPPELLETTI WITH TRIPLE CODFISH

Cappelletti stuffed with Cod, its vacuum-cooked Tripe, Crispy Cod tongue and Caviar on salted Lemon base,

pil pil sauce and its Parsley variant

  1 | 4​

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 THE PIGEON

Pigeon breast, Leg in croquette stuffed with Liver and Apricot mousse, Raw fillet on crostini with oil, salt and fermented Apricot cream. Top with fermented Apricot brunoise and Pigeon jus 7 | 9​

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DECOMPOSED SCHWARZWAELDER KIRSCH TORTE 

Fresh cherries, chocolate ganache, cherry glaze, vanilla chantilly and Kirschwasser on cocoa crumble 1 | 8 | 7

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GREEN

Five creations by our Chefs

€ 85

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FRESH SUMMER

"Cooked" Watermelon rose on Tomato tartare, Watermelon gel, clarified Tomato water and Basil oil​

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WOOD BRIOCHE

Soft Brioche filled with Yogurt sauce, Mint, creamed Porcini mushrooms, grilled and pickled Porcini, Herbs and Misticanza topped with Maple syrup dressing, Rice vinegar, Worcester sauce, Tabasco and Honey, crispy Tropea red onion julienne 1 | 3 | 7 | 12​

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CAULIFLOWER IN PASTA

Tubetti Pastificio Mancini cooked with Cauliflower cream, Pickled, Cauliflower rosettes,

Cauliflower couscous and Miso powder

1 | 7​

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ETNICIAN CELERIAC

Half-moon of Celeriac vacuum-cooked with Ginger, Lemongrass and oil with Celeriac crumble on Peanut cream quenelle

and yellow Curry sauce  5​

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APRICOT AND ALMOND VARIATION

Roasted, caramelized almond mousse and almond crumble with almond ice cream and grilled, dried, and fresh apricot cream 1 | 3 | 7 | 8​

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The tasting menu is intended for the whole table

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Dishes from the three menus can be served à la carte:

Two courses for € 50

Three courses for € 70

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ALLERGIES LEGEND

1 | Gluten 2 | Crustaceans 3 | Eggs 4 | Fish 5 | Peanuts 6 | Soya 7 | Milk 8 | Nuts 9 | Celery 10 | Mustard 11 | Sesame seeds 12 | Sulphites

13 | Lupin 14 | Shellfish | * Frozen products