MENU NO.21
10.6.2025 -
“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
Labneh – Lebanese yogurt cheese (LF/GF) 6€
Baba Ganoush – Eggplant dip (Veg/GF) 6€
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) 18€
SNACKS
Corn”ribs”, Piri Piri & Feta (LF/GF) 9€
Potato Chips, Sour Cream & Onion (Veg/GF) 8€
Seared King Prawns, Lemon & Ramson (LF) 9€
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
GAZPACHO & SOUR CREAM
Our host, who once roamed the backroads of Spain on a sputtering motorcycle, still feels a stir in his heart whenever he hears the word gazpacho. It is the nectar of travelers and wanderers dragging themselves along dusty roads – simple, refreshing, and perfect on a hot summer’s day. In Gustav’s summer menu, this chilled tomato-cucumber-pepper soup is served with an almond-celery salad and a dollop of sour cream. Salud! (LF/GF/available as VEG/cont.ALMONDS)
15 €
STRACCIATELLA & MELON
A summer evening, bathed in golden light, and on the plate – something simple, yet undeniably perfect. Creamy, luscious stracciatella, the heart of burrata, meets honeydew and cantaloupe melon, toasted pine nuts, a drizzle of chili oil, and a gremolata brightened with lemon and garlic. The finishing touch: crisp, oven-roasted prosciutto. A combination that tastes like summer itself – light, savory, and irresistibly fresh. (LL/GF/cont.PINE NUTS/PASTEURIZED)
16 €
WHITEFISH & CUCUMBER
Gustav often spends his summers by the water – where whitefish is the pride of crystal-clear rivers and lakes. In this dish, the fish is prepared two ways: cured and as a delicate smoked mousse, each bringing out its refined nuances. A fresh cucumber broth, the sweetness of grapes, and the aromatic notes of fennel create a light yet layered flavor profile. Finally, a drizzle of coriander oil ties everything together – like a gentle summer breeze carrying the purity of the northern wilderness. (LF/GF)
17 €
TATAKI & SESAME SEED
Gustav fell in love with tataki while wandering the alleys of Osaka – lightly seared, thinly sliced beef with a caramelized edge of soy, ginger, and sesame. That memory inspired this dish: marbled beef tataki, sesame seed mayo, radish, and a salad of shiso, mirin-marinated cucumber, and puffed black rice. A flavor journey straight to the heart of a Japanese evening. (MF/GF/cont.SEASME)
17 €
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
CAULIFLOWER & MISO HOLLANDAISE
On a distant market square, Gustav was drawn by an irresistible aroma to a humble stall where cauliflower was treated like royalty. Caramelised to perfection, the cauliflower is paired with a rich miso hollandaise, crisp apple, sesame seed vinaigrette, and pistachio dukkah. A dish where a modest vegetable takes centre stage — and earns every bit of the spotlight. (LF/GF/cont.NUTS/cont.SESAME)
16 €
ARANCINI & TOMATO
Gustav wanders through the warm afternoon along Sicily’s narrow alleys. The air is filled with the scent of roasted garlic, ripe tomatoes, and lemon trees. At a market stall, freshly fried arancini stop him in his tracks – golden rice balls hiding a creamy béchamel and parmesan heart beneath a crisp crust. On the plate, a sauce of tomato, pepper, and fennel meets the brightness of orange and the softness of almond. A simple moment, rich in flavor, that lingers in the memory – the kind of moment we travel for. (LF/available as VEG/cont.ALMONDS)
17 €
PIKE-PERCH & SMOKED BUTTER
Midday by the lake is quiet – the water mirrors the sky like a clear sheet of glass, with the scent of smoke and fresh herbs in the air. Gustav prepares the day’s catch with care and respect: pike-perch is gently cooked in browned butter until just perfectly tender. The sauce, made from smoked butter, offers a deep, mellow flavor balanced by the sweetness of a pea purée. The dish is finished with roasted shiitake mushrooms, pickled kohlrabi, and crunchy walnuts. A final spoonful of oregano oil – like a small reflection of the landscape on a plate. (LF/GF/cont.NUTS)
19 €
FLANK STEAK & BLACK GARLIC
A summer evening in Gustav’s backyard – the grill glows, wine glasses clink, and laughter fills the air. From the grate, Gustav lifts a perfectly grilled flank steak, slices it thinly, and finishes the dish with a rich, spiced black garlic and red wine sauce. On the side: velvety parsnip purée, heart lettuce marinated in a sweet and tangy dressing, and a dollop of yuzu-thyme butter melting over the meat. A dish born from warmth, friendship – and a good glass of red wine. (LF/GF/cont.SESAME)
19 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
AFFOGATO & VANILLA
When the day’s last espresso is poured steaming over vanilla ice cream, it creates a moment that fuses the brilliance of Italian coffee culture with the simplicity of dessert. In the cup hides roasted hazelnut, silky praline cream, and the softness of ice cream – an affogato that is at once intense and comforting. A small pleasure that lingers in memory. (LF/GF/cont.NUTS)
11 €
BASQUE CHEESECAKE & RASPBERRY
A golden evening lingers over the balconies of San Sebastián, and a sweet finale arrives at the table. The Basque cheesecake – caramelized on the outside, soft within – is paired with a touch of salted caramel. Raspberry sorbet brings a fresh contrast, while oat crumble adds a gentle crunch. A dessert that captures the last hues of the day and leaves a lasting impression. (LF/GF)
11 €
CHOUX & ELDERFLOWER
ustav sits in the shade of an old manor house, in an Italian garden where elderflower bushes sway in the light summer breeze. He’s seen many places on his travels, but this very moment—surrounded by the scent of elderflowers—brings peace. On the table awaits a choux pastry – its surface golden and crisp, inside light and airy. It's filled with elderflower cream, accompanied by lemon gel and a delicate scoop of elderflower ice cream. Light, floral, and nostalgic – like a memory you long to taste again. (LF)
11 €
KIDS
Children’s menu is available only with a dining group
ROASTED PIKE-PERCH
with parsnip purée OR French fries and fresh vegetables
8.90€
meatballs
with french fries and fresh vegetables
6.90€
ice cream
vanilla ice cream with salted caramel OR raspberry sorbet
4.00€