MENU

Prologue.

Gillardeau Oyster. Pear. Artichoke. Tarragon Anglaise.*
Sardine. Mussel remoulade. Beer radish.
Iced amalfi lemon. Caviar. Fermented rice. Brown butter. *
Dry aged salmon trout. Eel. Tomato. Sauce Albufeira.*
Pike perch. Anchovies. Pepper. Nori.*

Langoustine à la crème. Bouillon Noisette. Grapefruit. Cochayuyo. Mushroom.*
or
Saddle of venison. Grape. Seafood Toffee. Vine shoots. | 65

Apricot. Saffron. Hazelnut.*

Rose. Coconut. Strawberry.*

 

Epilogue.

* 7 courses Langoustine: 265
* 7 courses venison: 310
8 courses Langoustine: 285
8 courses venison: 330
9 courses: 350
Cover: 9

pairings

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

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

Champagne pairing
7 glasses 200 | 8 glasses 225 | 9 glasses 250

 

lunch

KONSTANTIN FILIPPOU’S LUNCH CLASSICS

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

LUNCH 25.-30.8.2025

Salmon trout. Cauliflower. Tamarind.

Smoked eel. Pig head. Goose foie gras.

Celery. Chanterelle mushrooms. Lovage.
or
Pike perch. Zucchini blossom. Horseradish.

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

3 courses 69 | 4 courses 86 | 6 courses 139
Cover 9

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

OUR PRODUCTS

Balfegó  | Spain
Caviar-Imperial Selection | China
Char | Austria
Duck foie gras | France
Eel  | Aquaculture Germany
Langoustine | Denmark
Mackerel | France
Oyster Gillardeau  | France
Pigeon | France
Red prawn  | Argentina
Sardine | Irish/Scottish Sea
Skrei | Denmark
Txogitxu  | Spain
Winter truffle | Spain

 

Exquisite and exclusive dishes are created using special, high-quality ingredients. These are delivered to us every morning from renowned regional and international producers and suppliers. The taste, freshness and quality of the products are always our focus. Depending on daily availability, individual ingredients in our menus may change at short notice. In such cases, our service team will of course inform you in advance about the new menu composition and the origin of our products.