MENU NO.19
19.11.2024 - 5.4.2025
“THERE’S VERY LITTLE DIFFERENCE BETWEEN CREATING FOOD AND ART. PERHAPS THIS IS WHY I LOVE THEM BOTH SO MUCH.”
- GUSTAV
KNUT BREAD BAKED FROM GUSTAV’S SOURDOUGH
The Knut bread is named after Gustav’s grandfather and refers to a hot dish following the original recipe. Knut believed that great bread (and moustaches) makes a man. This sourdough Knut reminds Gustav of childhood moments spent with his grandfather. Way back then, the table was always set with fresh bread and toasted butter, which was one of grandfather’s special culinary delights. This speciality was actually created by accident, as a saucepan with butter was left on the stove for a little too long. The same favourable forgetfulness runs in Gustav’s genes and is evident in his cuisine.
TO ACCOMPANY THE BREAD
Olive Tapenade (Veg/GF) 7€
Burrata Cheese and Crispy Chili (GF) 9€
Pickles, Honey, and Sour Cream (LF/GF) 6€
Olives in Herb Oil (VEG/GF) 7€
Extra Bread Basket 6€
Cold cuts from southern Europe (MF/GF) 14€
Selection of cheeses with compote of the day (GF) 14€
Antipasti: Cold cuts, cheeses, compote and olives (GF) 19€
COLD
“Simple and delicious food made with good ingredients is something that is topical always and everywhere. This is one of the things I have learned on my journeys.”
— Gustav
CARROT
Gustav loves simple yet perfectly balanced flavors. In this dish, sweetly roasted carrots meet the velvety softness of goat cheese, the tangy freshness of passion fruit, and the nutty richness of hazelnuts roasted in brown butter. Each flavor complements the other, creating a dish that feels like a sunny day on a plate – simple, yet unforgettable. (LG/GF)
16 €
CELERY
One crisp winter morning, with frost blanketing the ground and the cold nipping at his nose, Gustav unearthed the season’s finest root vegetables from his cellar. He fondly remembered how his grandmother’s oven-roasted celery brought warmth to chilly days. This time, the celery was accompanied by marinated shiitake mushrooms, thyme crème, and lemon gel, adding richness and brightness to the dish. Finished with thyme oil and toasted almonds, it offered warmth and crunch – a perfect celebration of winter flavors on a plate. (VEG/GF)
16 €
WHITEFISH CEVICHE
Gustav fondly recalls the coasts of South America, where fresh seafood always takes center stage in celebrations. This whitefish ceviche combines the purity of northern waters with the vibrant freshness of southern flavors. Our host marinates the fish in coconut-infused tiger’s milk, adding a soft, tropical touch to the dish. To accompany the fish, Gustav prepares a smooth avocado purée and finishes the plate with chive oil. Every bite is like a culinary journey to the other side of the world. (MF/GF)
18 €
BEEF TARTARE
One cold evening, Gustav prepared his favorite starter, tartare, for his friends, reminiscing wistfully about the joys of his youth in Italy. It was no coincidence that, as the evening grew darker, the classic tartare with yolk cream was accompanied by the finest treasures from the boot-shaped country: crispy fried capers, aromatic Parmesan cheese, and rich black pepper oil. (LF/GF)
17 €
HOT
“My favourite recipe infatuates me over and over again! It reminds me of my once-in-a-lifetime experiences and the homely feeling of the rootlessness world traveller.”
- Gustav
CRISPY TOFU
Crispy fried tofu takes center stage in this dish, paired with a flavorful onion broth and lightly steamed bok choy. A rich garlic purée adds a touch of softness, while pickled chili and orange bring a refreshing zest and just the right amount of heat. This dish is a tribute to the rich and diverse culinary traditions of Asia – a perfect balance of flavors at its finest. (Veg/GF)
17 €
RISOTTO
Gustav fondly recalls his journey to Northern Italy, where he mastered the art of risotto-making. Later, while visiting urban London, he discovered the versatility of miso in the kitchen of a renowned chef. Inspired by these flavors, he created this dish, where the creamy aromas of risotto meet the deep umami of miso. Pea shoots and edamame beans add a touch of modern freshness, while citrus gel provides a lively acidity that brings the flavors to life. This dish is an ode to a culinary journey that seamlessly blends tradition and new nuances into perfect harmony. (LL/GF, available as VEG)
17 €
ROASTED ARCTIC CHAR
Gustav sat on a frozen lake, ice fishing rod in hand, his breath visible in the crisp winter air. The silence was broken as the rod twitched, and the day’s catch – a beautifully rosy Arctic char – emerged from beneath the ice. Back in the kitchen, he decided to turn it into a winter delicacy. Perfectly roasted Arctic char meets the earthy sweetness of Jerusalem artichoke and the refreshing tang of pear. The dish is completed with a velvety mushroom velouté, evoking the deep, aromatic essence of a winter forest. (LF/GF)
22 €
BEEF ENTRECÔTE
One winter evening, Gustav wandered through the dimly lit streets of Paris and found himself in a small bistro glowing with warm light. He settled into a cozy corner table, ordered a glass of red wine, and savored a plate of beef entrecôte. Inspired by this memory, he created a dish that blends the elegance of French cuisine with the comforting flavors of his own kitchen. Sliced beef is accompanied by potato purée. A rich Madeira sauce and Café de Paris butter complete the dish to perfection. (LF/GF)
24 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
PAIN PERDU
On his travels, Gustav has noticed that everyone knows and loves bread soaked in egg and milk, then fried to golden perfection. The classic 'Pain Perdu,' more fondly known as French toast, takes on a new life in Gustav's kitchen with homemade brioche. Perfectly toasted, the bread is served with mocha ice cream made from Gustav's own coffee. Sweet cherry syrup and yogurt cream complete this dessert – it's like a warm hug in the heart of winter. (LF)
12 €
CHOCOLATE & PEAR
Our host's chocolate cake is the perfect ending to a meal. The rich, indulgent cake brings warmth and depth to the plate, while refreshing pear ice cream and smooth, fruity pear gel add a vibrant lightness. Crispy pistachio brittle completes the dish, adding texture and a nutty nuance. This dessert masterfully combines wintery luxury with the freshness of fruit, leaving an unforgettable impression. (LF/GF)
12 €
WHITE CHOCOLATE & SEA BUCKTHORN
Gustav’s kitchen was filled with laughter and bustling activity as his grandchildren came to visit. Together, they crafted a creamy white chocolate panna cotta, its velvety flavor delighting everyone. The tangy sharpness of a refreshing sea buckthorn sorbet and the final touch of crystallized white chocolate added perfect balance and texture. This shared dessert was the ideal ending to the day – a moment brimming with joy, warmth, and flavors that will linger in memories for years to come. (LL/GF)
12 €
KIDS
Children’s menu is available only with a dining group
ROASTED ARCTIC CHAR
with potato puree and fresh vegetables
8.90€
meatballs
with french fries and fresh vegetables
6.90€
ice cream
pear ice cream and caramelized white chocolate
4.00€