MENU NO.23
30.5.2026-
“THERE’S VERY LITTLE DIFFERENCE BETWEEN CREATING FOOD AND ART. PERHAPS THIS IS WHY I LOVE THEM BOTH SO MUCH.”
- GUSTAV
GUSTAV’S STORIES FROM THE MEDITERRANEAN
This summer, Gustav heads south — to where the sea sparkles under the sun and life moves a little slower. Along the shores of the Mediterranean, food is more than nourishment — it is a way to gather, share moments, and let time pass around the same table. This summer’s menu draws inspiration from those moments: simple yet flavourful dishes where the finest ingredients are allowed to shine. Many of the dishes are designed to be shared, just as they are around the Mediterranean — placed in the centre of the table for everyone to enjoy together. Gustav discovered that the best memories are never made in a hurry, but in those moments when you stay a little longer, order another glass, and share one more dish with friends.
TOASTED LEVAIN BREAD &
Garlic cream cheese (LF/GF) 5€
Whipped feta cream (LF/GF) 6€
Tzatziki (GF) 6€
All three spreads above (GF) 9€
Olives (Veg/GF) 5€
Cold cuts from Southern Europe (MF/GF) 11€
Selection of cheeses with compote of the day (GF) 11€
Antipasti: Cold cuts, cheeses, compote and olives (GF) 16€
fritto misto
Octopus & sriracha mayonnaise (LF) 9€
King prawns & herb aioli (LF) 9€
Zucchini, feta & lime yoghurt (LF) 9€
All three mistos - 2 / 4 / 6 peaces each 10€ / 19€ / 27€
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
FETA & FILO
FROM GUSTAV’S TRAVEL DIARY, SANTORINI 7.6.1974:
“Some places do not make time stand still — they simply refuse to rush it. I sat in the shade at a stone table, watching the white village glow beneath the deep blue sky. I ordered a dish that the table beside me recommended with great admiration. Feta cheese had been wrapped in delicate filo pastry and baked until golden brown. It was finished with generous drizzles of honey and topped with toasted sesame seeds. Simple, yet unforgettable. Just like this place.” (LF / contains SESAME)
11 €
PINEAPPLE & MINT
The evening slowly grew warmer along the Mediterranean coast, and something light and made for sharing was brought to the table. Roasted pineapple added sweetness, mint brought freshness, and mascarpone gave the dish its smooth softness — a simple combination that tasted like summer. Coconut flakes and toasted nuts complete the dessert, where sweetness and freshness go hand in hand. Gustav thought that the best moments are the ones when there is something to share on the table — and still enough time left for another spoonful. (LF/GF/cont.NUTS)
10 €
WHITEFISH & LIME
At the harbour of Naples, Gustav tasted a dish where lime, chili, and fresh fish came together in a bright and vibrant way. It stayed with him — a simple combination that never tried too hard, yet lingered long after the last bite. Back home, Gustav replaced the fish with local whitefish. Lightly cured whitefish, the sharpness of lime, and the warmth of chili are balanced with smooth avocado foam. The result is fresh and harmonious — a memory of the south, interpreted through the purity of the north. (LF/GF)
12 €
FRIED TOFU SALAD
Salad, cucumber, cabbage, sun-dried tomato, balsamic vinaigrette, sesame & fried tofu (VEG/GF/cont.SESAME)
13 €
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
CACIO E PEPE
FROM GUSTAV’S TRAVEL DIARY, ROME 1.7.1974:
“I arrived in Rome late in the afternoon. The narrow streets were filled with noise and life, yet inside a small trattoria everything seemed to slow down. I ordered cacio e pepe — a pasta dish I had heard so much about. It was prepared right in front of me: pecorino, black pepper, and pasta. Nothing more. The first bite was everything simplicity can be at its best — rich, comforting, and perfectly balanced.” (Available GF/Available VEG)
17 €
CRAB BISQUE PASTA
At the harbour of Marseille, Gustav tasted a pasta where the deep flavour of bisque, the warmth of chili, and roasted prawns came together in perfect balance. It stayed in his mind — simple, yet powerful. Rich bisque, chili, and roasted prawns are folded into the pasta to create a dish where the taste of the sea is present, strong yet refined. Gustav thought that the best flavours never need to shout — they quietly stay with you. (LL/available GF)
20 €
GUSTAV’S LAMB BURGER
n a small side street in Barcelona, Gustav stopped by a grill where the meat cooked slowly and the air was filled with the aroma of spices. There, a burger was never fast food, but a carefully crafted dish — generous, juicy, and full of flavour. The lamb and beef patty gained depth from Worcestershire sauce, while whipped goat cheese added softness and truffle mayonnaise completed the dish. Pickled shallots and baby gem lettuce brought freshness, and the rustic potatoes served alongside made the dish rich yet balanced. Gustav thought that sometimes the best dishes are born when a simple idea is done properly — without shortcuts. (LF)
19 €
PORK BELLY & CAULIFLOWER
In a small village in Provence, the evening stretched on almost unnoticed. Warm aromas drifted from the kitchen as the pork slowly roasted in the oven, and a dish arrived at the table where everything seemed perfectly in place. The meat was juicy and nearly falling apart with just a fork, while the gentle sweetness of cauliflower and the warmth of browned butter brought softness to the dish. A rich dark sauce tied everything together. Glazed carrots added a touch of sweet brightness that balanced the whole plate beautifully. Gustav leaned back in his chair, took another sip of wine, and let the moment linger — on evenings like these, there was simply nowhere to hurry. (LF/GF)
21 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
TIRAMISU BALL
In the afternoon light of Florence, Gustav stopped at a small café and ordered something familiar. Here, tiramisu was made in its own unique way — shaped into a dense, almost dough-like ball where the deep flavour of coffee and the softness of mascarpone came together perfectly. The tiramisu ball and light tiramisu foam create a balanced dessert — a dish that brings the meal to a memorable close. Gustav thought that the true strength of classics lies in making them your own, while still respecting their origins. (LF/GF)
10 €
OREO ICE CREAM CAKE
The evening in Thessaloniki was warm and full of life as Gustav sat down for one last moment at the table. The dessert felt familiar, yet made in its own way — soft, rich, and exactly the kind of ending a long evening deserves. Armenovil Oreo ice cream cake combines the flavour of cookies, the freshness of yoghurt, and a creamy texture. White chocolate ganache completes the dessert. Gustav thought that sometimes a dessert should be a little carefree — the kind that stays on your mind well into the next evening.
9 €
KIDS
Children’s menu is available only with a dining group
PASTA
Butter Parmesan Pasta (LF, available as GF)
7€
meatballs
with french fries and fresh vegetables (LF/GF)
7€