KNUT BREAD BAKED FROM ALFRED’S SOURDOUGH

Carrying the name of Alfred’s grandfather, this bread is freshly baked by adapting his original recipe. Knut believed that great bread (and a handsome moustache) is what makes a man. This sourdough Knut reminds Alfred of his childhood days with his grandfather. Back then, the bread was always brought to the table freshly baked and with roasted butter, his grandfather’s speciality, created by a lucky accident when the butter kettle was left on the stove for just a little too long. The same favourable fogetfulness runs in Alfred’s genes and can be witnessed in his kitchen.

TO ACCOMPANY THE BREAD

Smoked Tomato Baba Ganoush (Veg/GF) 6€

Duck Rillette & Apple Chutney (LF/GF) 8€

Cold Cuts from Southern Europe (DF/GF) 13€

Extra Bread Basket 5€

SMALL BITES TO START

Brioche, Duck Pastrami & Pear Compote (LF) 5€ / PC

Bikini Toast & Lemon Aioli (LF) 9€

Selection of Cheeses With Compote (GF) 13€

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.” 

— Alfred

PUMPKIN & RICOTTA

Alfred has a habit of stopping by the market before heading to the kitchen. On cooler mornings, the stalls gradually shift from summer produce towards the new harvest. Alfred finds something comforting in it: the seasons change, but there is always something at the market to get excited about. This time, the pumpkins caught his eye. Thinly sliced pumpkin carpaccio is served with creamy ricotta and orange. Sage and pumpkin seed pistou adds depth, while chilli oil brings just the right touch of warmth. (LF/GF/available as Veg)

15 €

ONION & COMTÉ

Alfred learned in France that onions should never be rushed. Given enough time, even the humblest ingredient can become something quite extraordinary. Alfred believes the same rule applies to surprisingly many things in life. Crisp, pastry-like puff pastry is served with Comté cream, slowly caramelised onion and grilled leek. Anchovy adds just the right touch of saltiness, turning a simple combination into something greater than the sum of its parts. (LF)

15 €

POULTRY & BRIOCHE

Alfred remembers an evening in Saint-Malo, when the ship stayed in port overnight and he set off to wander through the narrow streets of the old town. A warm light glowed from the window of a small restaurant, where he found just a handful of tables, a short menu and the kind of place that made him in no hurry to return to the ship. There, Alfred tasted chicken liver terrine with warm brioche and understood why some flavour combinations stand the test of time. Our host’s version pairs silky chicken liver terrine with toasted brioche, pickles, cherry and thyme compote, and nutty dukkah. (LF/contains NUTS)

16 €

TUNA & SOY

FROM ALFRED’S TRAVEL DIARY, TOKYO, 5 SEPTEMBER 1992:

“Today I had tuna at a small restaurant, where the fish was served as sashimi with ponzu and tomato. Simple and excellent. It made me wonder what would happen if a little jalapeño, lime and something crispy found their way onto the plate. The chef probably wouldn’t approve, but I certainly would.” (LF/GF)

19 €

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.”

- Alfred

MUSHROOM & TRUFFLE

Alfred remembers an autumn morning in Piedmont, when a local “trifolau” took him into the woods before sunrise. Alfred didn’t find a single truffle, but the dog seemed to know exactly what it was doing. At the end of the morning, a risotto was brought to the table and finished with freshly shaved black truffle. At that point, Alfred concluded that he had contributed exactly the right amount of effort to the expedition. Our host’s version is a rich truffle risotto, given extra depth with mushroom broth and finished with fresh black truffle. (LF/GF, available as VEG)

19 €

OCTOPUS & SOBRASSADA

In Mallorca, Alfred quickly learned that the best aromas in the harbour did not always come from the sea. One evening, while the ship was at anchor, he followed the smell of the grill to a small restaurant, where octopus was cooking over an open flame and local sobrassada was brought to the table. Alfred stayed for a second helping. Apparently, they knew how to wait for him back on the ship. Our host’s version pairs grilled octopus with crispy fried potatoes, lemon aioli and spicy sobrassada. A fresh herb salad of parsley and mint completes the dish. (DF)

19 €

WHITEFISH & JERUSALEM ARTICHOKE

As the autumn days grow cooler, Alfred likes to escape to his cottage whenever he gets the chance. One evening, the day’s catch was whitefish, while the garden still had a few Jerusalem artichokes to offer. With browned butter sizzling in the pan, there was no need for a trip to the shops. Our host’s version pairs charred whitefish with Jerusalem artichoke, apple, pickled whitecurrants and hazelnuts, finished with Jerusalem artichoke velouté and browned butter. (LF/GF/contains NUTS)

24 €

BEEF & POTATO

Well-cooked beef, a proper pepper sauce and potatoes are a trio that simply does not need overcomplicating. Add a glass of good red wine, and as far as Alfred is concerned, it can pour with rain outside. Our host’s version pairs beef tenderloin with creamy pepper sauce and potato gratin. Sautéed kale, Dijon vinaigrette and marinated pearl onions add Alfred’s own little touch to this classic. (LF/GF)

34 €

SWEET

“Because a meal without dessert is like a grandfather without a moustache.” 

— Alfred’s grandchildren

CHOCOLATE & APRICOT

In Vienna, Alfred learned that there should not be too many opinions when it comes to Sachertorte. Chocolate, apricot and a closely guarded recipe. Alfred respected the tradition, but of course, he could not resist creating his own version. Alfred’s Sachertorte pairs chocolate cake and apricot jam with silky praline mousse, a milk chocolate glaze and caramelised hazelnuts. Apricot sorbet completes the dish. The Viennese might not approve of all the changes, but Alfred sleeps perfectly well at night. (LF/contains NUTS)

11 €

MEADOWSWEET & CLOUDBERRY

When Janne and Eveliina visit Alfred, one question is often asked at the door: “Shall we make pancakes?” Alfred claims he is teaching his grandchildren to cook, although the flour on the floor might suggest otherwise. Our host’s version pairs warm pancakes with meadowsweet ice cream, cloudberry jam and cinnamon crumble. As long as the last pancake is shared equally, Alfred is happy. (LF)

11 €

LINGONBERRY & CARAMEL

Alfred has noticed that in the best pairings, one of the two is sometimes allowed to be a little difficult. Lingonberry is tart and caramel is unapologetically sweet, yet somehow they seem to understand each other surprisingly well. Perhaps there really is something to be said for opposites attracting. Silky dulce de leche pudding is paired with tart lingonberry sorbet and crunchy buckwheat and lingonberry granola. Sweet, sour and toasted, all in one spoonful. (GF)

11 €

KIDS

Children’s menu is available only with a dining group

PAN FRIED WHITEFISH

with French fries & fresh vegetables (LF/GF)

10.90€

meatballs

with French fries and fresh vegetables (LF/GF)

7.90€

ice cream

Meadowsweet Ice Cream (LF/GF)

Apricot Sorbet (DF/GF)

Lingonberry Sorbet (DF/GF)

4.00€