MENU NO.16
“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
Haydari, Turkish yogurt-nut paste (LF,GF) 6€
Artichoke paste (Veg,GF) 6€
Boquerones - marinated white anchovies with onions (MF,GF) 11€
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€
Extra bread basket (MF) 5€
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
RAINBOW TROUT, PAPAYA & SOM TAM
Gustav wandered through the alleys of Japan, where new scents and flavors seemed to beckon him to adventure. At a small restaurant, the waitress placed a plate full of colors and flavors onto the wooden table. The freshness of the papaya salad combined with the spicy Som Tam sauce melded together, creating something unique and unforgettable. Now back at home, our host serves this culinary experience alongside local rainbow trout. (MF, GF)
17 €
BEEF CARPACCIO
The first rays of spring illuminated Gustav's kitchen, bustling with excited activity. The beef sirloin had been grilled, filling the air with a scent that hinted at the arrival of summer. Our host prepared smoked mayonnaise to accompany the thinly sliced meat, its smooth flavor complementing the saltiness of the beef perfectly. Pickled onions, puffed capers, and Parmesan cheese crowned the dish. (LF, available as GF)
17 €
BURRATA, CANTALOUPE & PROSCIUTTO
This dish is like a small piece of Italy, whisking you away from the hustle and bustle of everyday life. Burrata made from mozzarella cheese is served alongside marinated Cantaloupe melon and crispy toasted Prosciutto ham. A pistou sauce flavored with garlic and basil, along with pine nuts, completes the ensemble. (LL, GF)
16 €
ARTICHOKE, FENNEL & APPLE
"What magnificent tubers!" exclaimed Gustav as his grandchildren brought in the Jerusalem artichokes they had found in the backyard garden. Surviving through the winter, they were now brimming with the promise of a delicious appetizer for the whole family. Roasted Jerusalem artichokes baked in the oven infused with the aroma of garlic and thyme, while the remaining tubers were transformed into Jerusalem artichoke hummus. Apples and fennel were added to the dish, and the whole ensemble was enjoyed with cheeks still rosy from backyard adventures. (Veg, GF)
16 €
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
BUTTERNUT SQUASH SOUP & CHORIZO
Our host fondly recalls his youthful adventures, nostalgically reminiscing about cruising the coasts of Spain up and down on a slightly sputtering but reliable motorcycle. Therefore, he doesn't hesitate to whip up a batch of roasted butternut squash soup whenever he longs for a warm Spanish touch to his day. The sweetness of the squash and the smoothness of the broth are revitalized by the spicy chorizo, pickled chili, fried pumpkin seeds, balsamic syrup, and a couple of danced boleros in the kitchen. (LF, GF)
15 €
BLOOD ORANGE RISOTTO
This dish's story leads to Bologna, Italy, where Gustav couldn't resist the magnificent offerings of the charming market vendor Emilia. Our host's basket eventually ended up with fresh blood oranges, and as the evening darkened, Gustav prepared a delightful blood orange risotto from the fruits, served with roasted walnuts and feta cheese. The evening was crowned with an opened bottle of local white wine and Emilia's hearty laughter under the Italian evening sun. (LL, GF available as VEG)
17 €
PIKE PERCH, CITRUS & PARSNIP
Braised, upright and flavorful pike-perch is a favorite of our host, especially as late winter approaches. While humming in the kitchen, Gustav prepares warm parsnip puree and adds a side of tatsoi-spinach salad with whitefish roe to the dish. As an elegant accompaniment, the whole ensemble is perfected with a butter sauce infused with citrus fruits. (LF, GF)
19 €
BEEF & TRUFFLE MASHED POTATOES
Gustav's passion for French cuisine ignited at a young age, as his grandfather Knut guided him through tasting various dishes and shared stories of French culinary culture. This dish pays homage to those warm memories, starring red wine-glazed beef as the main character. The supporting role is played by velvety truffle mashed potatoes, which pair perfectly with the meat. The finishing touches include roasted mushrooms and fermented garlic. To accompany the meal, a glass of good red wine, as that's how even Grandfather Knut would have enjoyed it. (LF, available as GF)
19 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
TOSCA CAKE & APPLE
This dessert recipe has been passed down through the generations in the family for decades. A classic almond Tosca cake is served with oven-baked apple ice cream and silky salted caramel. Why change something that's already good. (LF, GF)
11 €
ESPRESSO CRÈME BRÛLÈE & CREAM LIQUEUR
As Gustav stepped into the tiny bistro nestled along the cobblestone streets of Paris, he knew immediately what he was going to order: perhaps France's most famous dessert, crème brûlée, along with a cup of espresso. This memory from his travels now appears on the plate in the form of coffee-infused crème brûlée, served with hazelnut praline and cream liqueur ice cream. (LF, GF)
11 €
LIME PANNA COTTA & PINEAPPLE
This dish takes you straight to the tropics with our host, where crystal-clear waters, white sandy beaches, and coconut palms remind us of the brilliance of taking a break from everyday life. Onto the plate falls lime panna cotta accompanied by marinated pineapple, lime meringue, and tutti-frutti sorbet. Shall we book our flights? (LF, GF)
11 €
KIDS
Children’s menu is available only with a dining group
Fried fish of the day
with french fries or potato puree and fresh vegetables
6.90€
meatballs
with french fries or potato puree and fresh vegetables
6.90€
ice cream
oven-baked apple ice cream OR tutti-frutti sorbet with caramel
4.00€