MENU NO.24
15.9. - 7.11.2026
“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
Tzatziki (GF) 6€
Feta Cream (LF/GF) 6€
Lemon & Mint Yoghurt (GF) 6€
All three spreads above (GF) 9€
SMALL BITES TO START OR TO SHARE
Olives (Veg/GF) 5€
Feta in Filo Pastry, Honey & Sesame Seeds (LF) 10€
Cold cuts from Southern Europe (MF/GF) 12€
Selection of cheeses with compote of the day (GF) 12€
Antipasti: Cold cuts, cheeses, compote and olives (GF) 16€
cold dishes
“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
TOMATO & SHRIMP
FROM GUSTAV’S TRAVEL DIARY, CÁDIZ, 18 SEPTEMBER 1992:
“Tomatoes taste different here. Maybe it’s the sun, maybe the sea. I’m not sure. Today I was served two gazpachos made from tomatoes, one red and one green, with roasted shrimp and fresh pico de gallo. Fresh, slightly spicy and just the right kind of simple. I wrote down three things: tomato, shrimp and Cádiz. Maybe one day they’ll become something.” (LF/GF ,available as VEG)
11 €
WHITEFISH & LIME
There is something special about autumn in the North. The air grows cooler, the evenings darker, and the waters of the lakes turn cold and clear. Whitefish belongs to this season, but Gustav didn’t want to surround it with the familiar, heavier flavours of autumn. Instead, he added the freshness of lime, the warmth of chilli and smooth avocado. The result is distinctly northern, yet something entirely different. Fresh, colourful and a little unexpected. Gustav thought that even in the middle of autumn, the sun should still be allowed to shine on the plate. (LF/GF)
12 €
REINDEER & LINGONBERRY
After the first frosty nights of autumn, lingonberries are at their best. Tart, fresh, and exactly the kind of flavour Gustav wanted to pair with something equally northern. Reindeer tenderloin is served as a tartare, accompanied by Dijon and lingonberries two ways: as a smooth gel and lightly pickled. Toasted brioche adds warmth and a delicate crunch. Gustav thought that the flavours of the North don’t need to be reinvented. Sometimes, it’s enough to simply look at them in a different way. (LF/GF)
14 €
hot dishes
“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
SPINACH & PARMESAN
FROM GUSTAV’S TRAVEL DIARY, BOLOGNA, 4 OCTOBER 1992:
“The rain continued all afternoon, so I stayed at the trattoria longer than I had planned. I ordered ravioli filled with spinach, served simply with butter and Parmesan. At the end, I wiped the plate clean with my last piece of bread. The chef noticed from the kitchen and gave me a nod. I think it was a compliment.” (LL/Available VEG)
17 €
SHRIMP & BISQUE
Gustav has a weakness for pasta where the sauce and pasta become inseparable. In this dish, everything is brought together by bisque, a deep and rich sauce slowly cooked from shellfish shells. The pasta is served with roasted shrimp and chilli, adding just the right amount of heat to balance the natural sweetness of the shellfish. The result is rich, slightly spicy, and exactly the kind of pasta that makes you want to leave nothing behind on the plate. (LL/available GF)
20 €
PIKE PERCH & FENNEL
As winter approaches, Gustav finds himself drawn to calmer flavours. The kind where nothing tries to speak too loudly. Pan-fried pike perch is served with a smooth fennel sauce and slowly cooked confit potatoes. Fresh fennel and green apple bring freshness to the dish, while lemon gel adds the final touch of acidity. Gustav thought that as the seasons change, the best flavours are not always the boldest. They are the ones that make you want to linger just a little longer. (LF/GF)
19 €
DUCK & BEETROOT
As the days grow shorter and the evenings darker, Gustav lets the flavours on the plate grow deeper too. Duck breast is cooked until tender and juicy, then served with velvety beetroot purée and glazed golden and red beetroots. Truffle-infused chicken jus brings warmth and depth to the dish. Sometimes there is no need to fight the darkness. You can simply set it at the table. (LF/GF)
20 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
DATE & CHOCOLATE
Gustav has one rule when it comes to desserts. If you feel like lingering at the table a little longer after dinner, the dessert has done its job. This time, it’s date cake with chocolate sorbet. The caramel-like sweetness of dates and the depth of dark chocolate make for a simple combination, yet one perfectly suited to a darkening evening. Some desserts are made to end a dinner. Others make you wish the evening didn’t have to end just yet. (VEG/GF)
10 €
ORANGE & VANILLA
Grandmother’s orange cake has been with Gustav for years. The recipe has gathered stains and creases along the way, but Gustav has hardly dared to change a thing. The cake is still baked until moist and full of orange flavour, and always served with creamy vanilla ice cream. A simple combination that takes Gustav back to the same kitchen, the same familiar aroma, and his grandmother, who always knew exactly when the cake was ready. Some recipes change over the years. The best ones don’t have to. (LF/GF)
11 €
APPLE & MILLE-FEUILLE
One afternoon, Gustav was baking with his grandchildren. The plan was to make something with apples, but as often happens with children, the plan changed along the way. Layers of crisp pastry were stacked one on top of another, with vanilla cream and compote made from red apples spooned between them. Fresh apple was added for a touch of freshness. The result may not have been exactly what Gustav had planned, but it was much more fun. The children wanted to add one more layer. Gustav let them. (LF)
11 €
KIDS
Children’s menu is available only with a dining group
PAN FRIED PIKE PERCH
with french fries and fresh vegetables (LF/GF)
9 €
meatballs
with french fries and fresh vegetables (LF/GF)
7 €
ICE CREAM
Choclate Sorbet (DF/GF)
Vanilla Ice Cream (LF/GF)
7 €