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
Meat
Bavette with saffron risotto with green peas, savoy cabbage and a string bean sauce
Fish
Skate with potato gnocchi, lemon/caper butter, watercress and chioggia beetroot
Dessert
Zabaglione with Pedro Ximinez, a stewed pear, chili pepper and ´kletskop´