MENU NO.20
11.4.2024 -
“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 (LF/GF) 6€
Parsnip Hummus (Veg/GF) 6€
Skagen (LF/GF) 7€
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€
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
FETA & ROMESCO
In a quiet alleyway in Barcelona, Gustav discovered a small restaurant whose kitchen was full of color, warmth, and bold combinations. That world of flavors stayed with him. Back home, Gustav brought together the salty softness of feta cheese, juicy nectarine, and toasted pumpkin seeds. The dish is completed with a romesco sauce made from roasted tomatoes, peppers, and almonds. It’s a tribute to new encounters, different cultures, and curiosity – the kind of adventurous spirit that leads you into an unfamiliar restaurant and makes you fall in love at first bite. (LF/GF)
15 €
ASPARAGUS & EGG
Spring doesn’t announce its arrival with fanfare – it slips in quietly, until one morning the earth smells different and the light feels warmer. Gustav recognized that moment while lying by the window of an old inn, watching the first asparagus break through the soil. To honor this quiet miracle, he created a dish where asparagus and toasted brioche meet soft scrambled eggs and the gentle but deep aroma of truffle. Together these four elements form a tribute to nature’s awakening. It doesn’t shout – it whispers, softly but convincingly. (LF/available as GF)
16 €
ARCTIC CHAR & SOY
The low spring sun shone over the vast frozen expanse as Gustav sat ice fishing. Silence surrounded him, broken only by the faint creak of the ice and the soft hiss of coffee from his thermos. When the line twitched and a char surfaced, Gustav knew immediately what to create. He paired the pristine northern fish with a deep-flavored soy broth, chive mayonnaise, and pickled leek. Crispy rice vermicelli – thin, airy, and delicately crisp – crowns the dish with a playful crunch. (LF/GF)
17 €
DUCK & GOCHUJANG
Gustav recalls a visit to Seoul, where the night markets were thick with smoke, spices, and people. There he tasted something unforgettable – duck that was both tender and bold. Back home, he set out to capture that moment: a dish where slow-cooked duck meets the heat of gochujang and the toasted richness of sesame. It doesn’t aim for perfection but for experience – a small leap outside the familiar that makes you pause and taste more deeply. (MF/available as GF)
17 €
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
BLACK SALSIFY & FOIE GRAS
As summer approaches, the snow has melted and the first green shoots begin to emerge. Gustav still longs for something comforting – the final embrace of winter. He prepares a velvety soup from root vegetables, crowned with a piece of foie gras that gently melts into the warmth. A touch of roasted pineapple brings a hint of sweetness that balances the whole. This dish is a warm handshake between spring and summer – soft, refined, and full of emotion. (LF/GF)
16 €
PEA & LENTIL
On a summer journey through Southern Europe, Gustav stopped at the markets of a mountain village, where tables overflowed with colorful ingredients. There, he found a small bowl of beluga lentils and freshly picked peas – simple, yet intriguing. He created a dish where these two are combined with basil, tomato, and olive. This vegetarian dish proves how the simplest ingredients can create bold flavors – an honest and confident composition. (Veg/GF)
17 €
ZANDER & CAULIFLOWER
One spring morning, Gustav returned to an old seaside cliff where he had caught his very first zander years ago. Now he prepares the fish by gently poaching it in browned butter, honoring its delicate texture. The dish is rounded out with a rich cauliflower purée, a coconut-fish cream, grilled oyster mushroom, tender baby spinach, and toasted almonds. A serene yet layered creation – like a quiet morning by the water. (LF/GF)
19 €
BRAISED BEEF & COGNAC
In a small countryside restaurant in France, its stone walls sheltering a quiet dining room and soft afternoon light filtering through the window, Gustav once tasted perfectly braised beef. It was so tender, a fork alone would do. He wanted to recreate that moment through his own kitchen: slow-cooked beef served with a deep cognac sauce, butter-braised potatoes, smooth celeriac purée, and gently grilled savoy cabbage. This dish is like a slow evening that asks for nothing more than good company and a glass of wine. (LF/GF)
19 €
SWEET
“Because a meal without dessert is like a grandfather without a moustache.”
— Gustav’s grandchildren
HONEYCOMB & COMTÉ
Gustav remembers an evening at the foot of the Alps, sitting in a small mountain restaurant. At the end of a long dinner, something unexpected was brought to the table: a piece of honeycomb and a slice of aged Comté. It was sweet, simple, and perfect – like a sunset behind the mountains. Back home, Gustav created his own version of that memory: airy honey semifreddo, a piece of honeycomb, and a bold, matured cheese. Together, they form a refined, peaceful ending to the meal – like a quiet affirmation that all is well. (LF/GF)
11 €
BEIGNET & RASPBERRY
A spring afternoon in Paris – a warm breeze, cobblestone streets, and a still-steaming beignet with sugar clinging to your fingers. Gustav sat on a park bench and let the moment linger. This dessert takes you right back to that feeling: soft beignet, vanilla anglaise, and refreshing raspberry sorbet come together to create a flavor memory that lifts the corners of your mouth. (LF)
11 €
CANELÉ & ORANGE
In the shaded alleys of Bordeaux’s old town, Gustav found a café where he tasted the best canelé of his life – a caramelized crust, soft interior, and gentle sweetness. Back home, he added a scoop of refreshing orange ice cream and a splash of Cointreau. Together, they create a new take on a classic – refined, yet delightfully uncomplicated. (LF)
11 €
KIDS
Children’s menu is available only with a dining group
ROASTED ZALANDER
with butter-braised potatoes and fresh vegetables
8.90€
meatballs
with french fries and fresh vegetables
6.90€
ice cream
orange ice cream OR raspberry sorbet
4.00€