MENU NO.22
5.11.2025 - 5.4.2026
“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 (VEG/GF) 7€
Tzatziki (GF) 9€
Feta Cream & Chili flakes (LF, available GF) 9€
Beetroot & Garlic Cream (VEG) 9€
Reindeer Liver Pâté (LG/GF) 10€
Cold cuts from Southern Europe (MF/GF) 16€
Selection of cheeses with compote of the day (GF) 16€
Antipasti: Cold cuts, cheeses, compote and olives (GF) 24€
for sharing
Burrata, Cherry Tomatoes, Bread Dust & Basil Oil (LF) 13€
Deep fried Brie cheese & wild berry jam (LF) 13€
Greek Salad (GF) 13€
Starters
“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
ROASTED TOMATO SOUP
Travelling through Andalusia on his sputtering old motorcycle, Gustav carried only a small pot and endless curiosity. At a local market he stopped by an elderly woman’s stall, where the air was filled with the scent of roasted tomatoes and sweet paprika.“ The secret is patience,” she said, stirring her soup slowly, as if forgetting time itself. Now Gustav brings that recipe to the North – a soup where the sweetness of the sun meets the cold air of Lapland. A memory of a journey that never fades. (VEG/available as GF)
18 €
TUNA TAtAKI
In Japan, Gustav discovered a different world – a silence where every movement and flavor carried meaning. In the early light of Tokyo’s fish market, he watched a master handle tuna swiftly and respectfully, just enough to let the soul of the fish remain. Ponzu brought brightness, avocado mousse softness, while radish and chili completed the balance. Gustav returned home with only a few bottles of soy sauce and a deep respect for Japanese precision. This dish is his way of sharing that moment – simple, pure, and perfectly in balance, just like good food should be. (LF/GF)
22 €
VITELLO TONNATO
In Italy, Gustav learned that food doesn’t need to be complicated to be perfect. He travelled through the rolling hills of Piedmont, where vineyards carried the scent of lemon and olive oil. In a small trattoria, he tasted Vitello Tonnato for the first time – thinly sliced veal, parmesan, and a velvety tuna sauce where the salt of the sea met the tenderness of the land. There, over a glass of wine, Gustav understood that simplicity is not a lack of something – it is wisdom. (LL/GF)
22 €
Main course
“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
EGGPLANT
On the Greek islands, Gustav found a peace he never had to search for. He spent his days in small tavernas where the sea lapped gently against the shore and the breeze carried the scent of basil and ripe tomatoes. In one of them, behind white stone walls, he tasted roasted eggplant that melted in his mouth like the afternoon sun. The tomato chutney brought sweetness, basil freshness, and garlic just enough strength to make the moment last. Gustav realised that a true celebration begins when simple flavours are given room to breathe. (VEG/GF)
20 €
PASTA TARTUFO
In the forests of Northern Italy, Gustav followed the tracks of a dog early in the morning, while mist still hung between the trees. The scent of truffle floated in the air — earth and magic intertwined. When the first black gem was unearthed from beneath the moss, Gustav realised that true luxury is not born from grandeur, but from a moment shared with nature. Rigati pasta, silky truffle cream, and fresh truffle create a simple yet profound harmony — a quiet tribute to the treasures of the forest. Even now, Gustav sometimes pauses at this dish, closes his eyes, and lets the aroma tell the story for him. (LF)
28 €
SEA BASS
Along the coast of Corsica, fishermen pulled their boats ashore, and the air was filled with the scent of salt, butter, and sun. Gustav sat at a small harbour tavern where freshly caught sea bass was served — simply pan-fried and finished with nutty butter. Hazelnut hollandaise, the salt of fish roe, and the freshness of marinated rocket brought the island to the plate – rugged, sunlit, and full of life. Gustav realised that the sea nourishes more than the body; it fills the mind with a calm that lingers long after the last bite. (LF/GF/cont.NUTS)
29 €
STRIPLOIN À LA GUSTAV
At home, Gustav pampers his family with food he calls his “quiet happiness.” When winter presses against the window and candles are lit, the kitchen fills with the scent of butter and red wine. He lets the striploin cook slowly, adds the ingredients for a bordelaise sauce, and listens as the sweetness of parsnip and the freshness of chimichurri find each other. At the dinner table, conversation fades as the first bite melts in the mouth. Gustav smiles – not because the food is perfect, but because the moment is: shared with those he loves most. (LF/GF)
34 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
NORTHERN LIGHTS
One clear winter night, Gustav stood outside, his gaze fixed on the northern sky. The auroras burst to life as if someone had drawn back a curtain – green, yellow, red, and purple, colours beyond full description. He stood there in silence, and in that moment a thought was born: what if those colours could be tasted?
GREEN: lime mousse, lime sorbet, mango LF/GF
YELLOW: passionfruit mousse, passion sorbet, pineapple LF/GF
RED: strawberry mousse, strawberry sorbet, blueberry LF/GF
PURPLE: blackcurrant mousse, blackcurrant sorbet, lingonberry LF/GF
11 € / PCS
GRANDMOTHER’S ORANGE SPONGE CAKE
Gustav’s grandmother’s orange pastry was a family treasure – sweet, moist, and full of sunshine even in the middle of winter. Years later, Gustav rediscovered the recipe and now bakes it with his grandchildren. The kitchen fills with laughter and the scent of oranges, and the soft, warm treat from the oven is served with creamy vanilla ice cream. His grandmother always knew that the best recipes are the ones passed on with love. (LF/GF)
14 €
BASIL PANNA COTTA
In the spring of Provence, Gustav sat on a café terrace where the air smelled of lavender and freshly baked bread. He tasted a panna cotta where basil met cream – a simple pairing that lingered in his memory. Now he serves his own version: panna cotta infused with hints of basil, raspberry coulis, and a touch of cinnamon. The perfect finale to a meal needs nothing more. (LF/GF)
13 €
KIDS
Children’s menu is available only with a dining group
PAN FRIED FISH
with French fries and fresh vegetables (LF/GF)
10€
PASTA
Butter Parmesan Pasta (LF, available as GF)
10€
meatballs
with french fries and fresh vegetables (LF/GF)
8€
ice cream
Vanilla ice cream (LF/GF) / Strawberry sorbet (DF/GF) / Lime sorbet (DF/GF) / Passion sorbet (DF/GF) / Blackcurrant sorbet (DF/GF)
6.00€