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

Haydari – Turkish yoghurt & nut paste (LF/GF) 6€

Wild Garlic Cream Cheese (LF/GF) 7€

Cured Whitefish & Sauce Ravigote (DF/GF) 8€

Cold cuts from southern Europe (DF/GF) 12€

Selection of cheeses with compote of the day (GF) 12€

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

CARROT & CHERMOULA

The day begins to fade in the bustling square of Marrakech, where the air is thick with smoke, spices, and life. Alfred pauses by a street kitchen where carrots are slowly roasting over embers until they develop a sweet, caramelised surface. They’re served with a spiced chermoula sauce – a blend of coriander, garlic, and lemon – bringing both brightness and warmth. The dish is finished with dukkah enriched with sesame seeds and almonds, and a touch of caramelised yoghurt. A flavour journey that begins with a humble carrot and ends in a North African evening. (LF / GF / available as Veg)

14 €

BURRATA & GAZPACHO

A hot afternoon somewhere between Seville and Cádiz. The sun blazes, but in the shade it’s perfectly cool – an ideal moment for gazpacho. This chilled, refreshingly tangy tomato soup is topped with creamy burrata, like a white cloud drifting through a summer day. The tomato is gently marinated, black olive transformed into oil, bread toasted into a crispy crumble, and pistou adds a touch of green herbaceousness. Simple – yet every spoonful tells a story of summer. (LL / available as GF / available as VEG)

15 €

RAINBOW TROUT & YUZU

FROM ALFRED’S TRAVEL JOURNAL, DATED 17 JUNE 1987:

"A rainy morning at the fish market in Nagasaki. Fishermen shout out the day’s catch, and somewhere, coconut milk is bubbling. I taste a spoonful of ceviche – fresh fish cured in acid, with the tang of yuzu and the softness of coconut. Coriander oil adds a touch of green, and lime mayonnaise ties it all together. On top, crispy coconut and pickled cucumber with a hint of ginger. It’s like a small, refreshing breeze in the middle of a humid morning. I jot down: I want to recreate this at home – with northern fish and my own twist." (DF/GF)

16 €

BEEF & BONITO

The breeze on the harbour pier carries both salt and smoke. Alfred places a cast iron pan over the fire, where bone marrow slowly begins to melt. A memory surfaces – a jar of bonito, cousin to tuna, bought in a small Spanish town and eaten on bread under the setting sun. In this dish, land and sea come together: finely chopped beef tartare, smoked bone marrow, crispy potato, and marinated pearl onion. A bonito mayonnaise brings it all to a perfect finish. (DF/GF)

16 €

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

CELERIAC & MUSHROOM

Celeriac as a schnitzel? Absolutely – in Alfred’s kitchen, nothing is impossible. A hearty, juicy celeriac cutlet gets a crispy crust and rests atop spelt and mushroom porridge, just like Alfred remembers from his childhood Sundays. An aromatic elderflower broth, marinated portobello, and a celery-apple salad bring balance, while a touch of lemon gremolata finishes the dish – like a carefully crafted memory. (LF / available as GF / available as VEG)

19 €

ZANDER & ROE

Zander has been cherished for centuries – a celebratory dish served on special occasions. Alfred prepares it with care, gently braising the fish to preserve its delicate texture. It’s accompanied by caramelised onion purée, heart lettuce dressed with vinaigrette, and tenderstem broccoli. The dish is crowned with Sandefjord sauce – a smooth blend of roe, cream, and fennel – finished with a touch of old-world elegance. (LF/GF)

20 €

IBERICO & CHIMICHURRI

FROM ALFRED’S TRAVEL JOURNAL, DATED 15 JULY 1987:

"I drove along the rolling roads of Andalusia – olive trees flashing past the window, dust rising from the tires of an old Peugeot 504. That evening, I sat in the courtyard of a small inn, where smoke from the grill carried an intoxicating aroma: Iberico pork secreto, grilled just to a perfect pink. The plate was filled with chimichurri, crispy patatas bravas, roasted garlic mayonnaise, and firm green beans. The dish was warm and full of life – just like this evening." (LF/GF)

24 €

VEAL SWEETBREAD & MISO

Alfred loves dinners where friends gather around the table, laughter flows – and perhaps a bit too much wine. Tonight, he decides to surprise his guests with something unexpected. Veal sweetbread – that secret delicacy of chefs – is pan-fried to a golden crisp and served with a creamy broth enriched with white miso. A smooth celeriac purée, pickled onion, and grilled kale build layers of flavour that spark curiosity and delight. Alfred knows that evenings like this are remembered – and so is this dish. (LF)

24 €

SWEET

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

— Alfred’s grandchildren

MASCARPONE & ORANGE

One evening in the hills of Umbria, Alfred tasted a tiramisu he would never forget – silky, rich, and the perfect end to a meal. There was something in it he wanted to preserve. Now, in his home kitchen, our host creates his own version of that memory: ladyfinger biscuits bathed in coffee and Amaretto, layered with a light mascarpone mousse flavoured with orange. A classic in a new outfit – Alfred’s way, with a touch of Italian sunshine. (LF)

11 €

STRAWBERRY & MARSHMALLOW

On summer evenings, laughter and running footsteps echo through Alfred’s garden – the grandchildren have come to visit. One thing is certain: when ice cream is served, it never goes unfinished. In this dessert, sweet strawberries are joined by toasted marshmallow ice cream, miso-caramel cake, and a rich strawberry broth. It’s playful and comforting, like a childhood summer – and Alfred knows this is the kind of dessert they’ll be asking for again and again. (GF)

11 €

BLUEBERRY & LIQUORICE

One summer evening, Alfred found himself reminiscing about forest adventures, where blue-stained fingers and liquorice pipes were part of the ritual. In this dessert, those flavours come together in a new way: lime and vanilla semifreddo layered between almond meringue cookies – like a nostalgic ice cream sandwich. On the side, blueberry sorbet and liquorice cream – familiar flavours in a new guise. A dessert where the forest meets sweet imagination. (LF/GF)

11 €

KIDS

Children’s menu is available only with a dining group

PAN FRIED ZANDER

with Patatas Bravas OR French fries and fresh vegetables

8.90€

meatballs

with French fries and fresh vegetables

7.90€

ice cream

Marshmallow ice cream & strawberry broth

4.00€