Goose Liver from Signore Palestro | Smoked Eel | Granny Smith
Menu
#amadorlovesyou
TAPAS & SNACKS
Walk in a forest
Balfegó Tuna | Roscoff-Onion | Chicken Skin
Scallop | Turnip Cabbage | Dijon Mustard
Vichyssoise | Sea Cucumber | Buttermilk
BREAD & BUTTER
Bread by Christian Klein & Julius Brantner | Vienna / Munich
Butter made by Jean-Yves Bordier | Saint-Malo
Olive Oil „Cuvée Amador“ made by Castillo de Canena | Jaén
MOMENTUM
CARABINERO FROM HUELVA
Ajo Blanco | Almond | Pata Negra
PATAGONIAN TOOTHFISH
Asparagus | Veal Tongue | Pumpkin Seed Oil
LAMB FROM POLTING
Morel | Dumpling | Vadouvan
BRETON TURBOT
Lagrima Peas | Sweetbread | San Filippo Anchovy
CHERRY
Southernwood | Peda-Cola | Shiso
LA VIE EN ROSE
Málaga Strawberry | Tarragon | Rhubarb
PEQUEÑAS LOCURAS
Horchata de Valencia | Sudachi | Kayambé Lait
Maritozzi di Roma | Sour Cherry | Pistachio
Apfelstrudel 2.0 | no Raisins
Lavazza Reserva de Cuba
Happy End
price
set menu: three hundred and ninety-five euros