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Also visit Bar Parry


Menu 20th of June - 7th of  August


- Razorclams with samphire butter and parmesan 

- Spinach fritter with horseradish cream

- Sweetbreads of lamb with onion pickle and deepfried sage 

-Tuna with shiitake and green yuzu mayonnaise 

- Smoked mozzarella with broad beans and orange


Bavette with saffron risotto with green peas, savoy cabbage and a string bean sauce


Skate with potato gnocchi, lemon/caper butter, watercress and chioggia beetroot


Zabaglione with Pedro Ximinez, a stewed pear, chili pepper and ´kletskop´