Dear guests, festive season is upon us!
You can book your table for New Year’s Eve here.
Are you still looking for the perfect Christmas gift?
You can contact us for a gift voucher or our cookbook here.
Team Konstantin Filippou is looking forward to your visit!

MENU

Prologue.
Belon. Daikon. Verjus. Apple. Shallot vinaigrette.
Mackerel. Beetroot. Garum. Nori.
Red prawn. Baby corn. Soy (5 y.). Salted lemon. Kalamata olive.
Bread and butter.

“Sea salad”. Sardine. Bouchot. Cornichons.
Caviar. Genmai rice. Yolk. Fig leaf oil.
Eel. Duck liver-Albufeira. Balfegó. Plum.
Norwegian scallop. Almond. Truffle. Artichoke.
Wild-caught zander. Onion. Txogitxu. Lovage. Vin Jaune.

Salmon trout „Dry Aged – 15 Days”. Grapefruit. Cochayuyo. Cabbage.
or
Royal Pigeon. Grape. Seafood Toffee. Vine shoots.

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

Epilogue.

6 courses without sea salad, scallop & Royal pigeon: 245
7 courses without scallop & Royal pigeon: 265
8 courses salmon trout: 285 | Royal 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

Wednesday – Friday
KONSTANTIN FILIPPOU’S LUNCH CLASSICS

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

BUSINESS LUNCH 27.11.-29.11.

Marinated trout. Jalapeño. Lovage.

Arctic char. Epsom lettuce. Salted almond.

Butternut squash. Apple. Carrot gazpacho.
or
Loch Duart salmon. Bouchot-mussel. Potato fondant.

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

3 courses 69| 4 courses 86 | 6 courses 184

TASTING MENU

Prologue:
Mackerel. Beetroot. Garum. Nori.
Red prawn. Corn. Soy (5 y.). Salted lemon. Kalamata olive.
Bread and butter.

“Sea salad”. Sardine. Bouchot. Cornichons. | 28
Caviar. Genmai rice. Yolk. Fig leaf oil. | 49
Eel. Duck liver-Albufeira. Balfegó. Plum. | 38
Norwegian scallop. Almond. Truffle. Artichoke. | 45
Wild-caught zander. Onion. Txogitxu. Lovage. Vin Jaune. | 38

Salmon trout „Dry Aged – 15 Days”. Grapefruit. Cochayuyo. Cabbage. | 48
Royal pigeon. Grape. Seafood toffee. Vine shoots. | 55

Apricot. Saffron. Hazelnut. | 24
Rose. Coconut. Strawberry. | 24
Cheese from the trolley. | 30
Epilogue.

Prices in Euro, all taxes included. No tip included.
Cover (incl. prologue, bread and butter): 15

Our tasting menu is available á la carte for lunch (minimum 2 courses).