Goose Liver from Signore Palestro | Smoked Eel | Granny Smith
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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
Escalivada | Parsley | Smoked Olive Oil
PATAGONIAN TOOTHFISH
Leek | Viennese Sake | Oscietra N25
MONKFISH
Powerade | Veal Tongue | Meyer Lemon
BRETON TURBOT
Lagrima Peas | Sweetbread | San Filippo Anchovy
CLASE AZUL REPOSADO
Blood Orange | Mint | Whey
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