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Prologue.

“Sea salad”. Sardine. Mussel. Cornichons.
Scallop. Almond. Truffle. Artichoke.
Caviar. Genmai rice. Yolk. Fig leaf oil.
Eel. Duck liver-Albufeira. Balfegó. Plum.
Red mullet. Onion. Txogitxu. Lovage. Vin Jaune.

Langostino. Grapefruit. Cochayuyo. Cabbage.
or
Pigeon. Grape. Seafood Toffee. Vine shoots.

Apricot. Saffron. Hazelnut.
Rose. Coconut. Strawberry.

Epilogue.

6 courses without sea salad, scallop & pigeon: 245 (only Monday to Thursday)
7 courses without scallop & pigeon: 265
8 courses langostino: 285 | pigeon: 330
9 courses: 360
Cover: 9

pairings

Aperitif recommendation KRUG Grand Cuvée: 56

Pairing “Sparkling and still wines of Champagne”
7 glasses 200 | 8 glasses 225 | 9 glasses 250

Wine pairing
7 glasses 135 | 8 glasses 150 | 9 glasses 165

Alcohol-free pairing
7 glasses 90 | 8 glasses 105 | 9 glasses 120

lunch

KONSTANTIN FILIPPOU’S LUNCH CLASSICS

SIGNATURE DISH: Brandade. Caviar. | 49
Fish soup. Root vegetables. Aioli. | 46

LUNCH 17.-22.2.2025

Marinated trout. Lovage. Beer radish.

Smoked eel. Mangalitza pig’s head. Duck liver.

Glazed artichoke. Truffle. Salt almond.
or
„Jobst“ salmon trout. Beetroot. Sauce Colbert.

Apricot. Saffron. Hazelnut.
or
Rose. Coconut. Strawberry.

3 courses 69| 4 courses 86 | 6 courses 184
Cover 9

Prices in Euro, all taxes included. No tip included.

OUR PRODUCTS

Eel  | Aquaculture Germany
Caviar-Imperial Selection | China
Langostino  | Denmark
Red mullet| Portugal
Sardine | Irish/Scottish Sea
Pigeon  | France
Balfego  | Spain
Truffle | Périgord – France
Txogitxu  | Spain
Oyster Gillardeau  | France
Char | Austria
Red prawn  | Argentina
Duck liver | France