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).