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

Green Pea Hummus (Veg/GF) 6€

Harissa Cream Cheese (LF/GF) 6€

TShrimp Skagen (LF/GF) 8€

Cold cuts from southern Europe (MF/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

ENDIVE & ORANGE

One of Alfred’s favorite French memories wasn’t a lavish dinner, but a simple café snack: ripe orange slices and a piece of soft cheese enjoyed at a market square. That combination stuck with him — and now it lives on in a new form. Grilled endive meets a bright orange vinaigrette, balanced by sweet grapes, toasted walnuts, and smooth fromage blanc. Light but full of character – like spring sunshine on a brisk day. (LFGF, /available as Veg)

16 €

STRACCIATELLA & TOMATO

FROM ALFRED’S TRAVEL JOURNAL, DATED APRIL 21, 1986:

“Day 89 – Vernazza harbour. The sun is setting, and the village is bathed in golden light. The scent of basil is stronger than ever. In the evening, we ate simply: sweet tomatoes, a handful of pine nuts, a drizzle of balsamic syrup, a splash of oil, and the softest stracciatella – that creamy, rich cheese found inside burrata. These are the moments I keep this journal for.” (GF)

16 €

BEEF & ASIA

As a young man, Alfred once found himself in a Southeast Asian port city where the streets came alive only after sunset. The scent of sizzling food stalls filled the narrow alleys – smoky meats, sweet-salty sauces and a hint of chili in the air. That memory now lives on in his kitchen: a boldly spiced beef tartare with sweet soy sauce, accompanied by green chili, shiso, sesame and radish. A dish with a gentle kick – a fresh reminder that you don’t always need a boarding pass to take a culinary journey. (MF/GF)

16 €

COD & FENNEL

One early spring, Alfred worked in a small fishing village on the coast of Iceland. Mornings began in thick mist, as local fishermen carried icy cod straight from their boats to the docks. Alfred took the freshest fillet, lightly charred it over open flame, and paired it with a fennel seed mayonnaise. On the plate: pickled apple, horseradish, and grilled peas – flavours that brought the salty sea breeze straight into the kitchen. Simply spring, straight from the harbour. (MF/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.”

- Alfred

CAULIFLOWER & POLENTA

FROM ALFRED’S TRAVEL JOURNAL, DATED MAY 1, 1986:

“Day 99 – On my way to the shores of Lake Garda, I stopped in a small town where the air was filled with the scent of olive oil and toasted bread. A local chef prepared a dish I’ll never forget: simple, yet full of nuance. Grilled cauliflower, polenta enriched with Parmesan, and just the right amount of clear tomato broth. Seasoned with gremolata, olives, capers, and breadcrumbs. Nothing excessive – but everything just right.” (LF/GF, available as VEG)

18 €

ASPARAGUS & BROWN BUTTER

In spring, Alfred enjoys walking through the riverside park in Oulu, where the ground is still cold, but the sun already promises warmth. One morning, he picked up a bundle of white asparagus at the market and decided to create something special. He marinated the asparagus with lemon, prepared a hollandaise sauce from brown butter, and added pickled onion, toasted malt bread, and a spoonful of smoked rainbow trout roe. A drizzle of chive oil completed the dish – one that tasted like spring, yet spoke of decades of experience in the kitchen. (LF/GF, available as Veg)

18 €

SEABASS & PEA

FROM ALFRED’S TRAVEL JOURNAL, DATED MAY 14, 1986:

"Day 112 – The sun made the water shimmer in a Riviera bay, and a local fisherman handed me a freshly caught seabass. That evening, I pan-fried it to a crisp and gently mashed some peas. I added lemon-potato gnocchi, a horseradish-infused beurre blanc, and a touch of pickled kohlrabi. Finally, a drizzle of dill oil – that final touch that brought the whole dish together. Sometimes the best moments need nothing more than fresh fish and a quiet kitchen." (LF, available as GF)

22 €

BEEF & RAMSON

One spring day, Alfred wandered through the forest with his grandchildren. He paused on an open hillside, where a familiar scent lingered in the air – ramson. Alfred knew immediately that this first green of the season would be the perfect companion to tender marbled sirloin. He cooked the beef with care and served it with parsley root purée and a potato terrine. Pickled parsley root added a touch of acidity, and wild garlic butter brought out the forest’s aroma. Finally, he spooned over a rich oxtail and onion jus – and poured himself a glass of red wine, because a dish like this deserves to be savored slowly. (LF/GF)

24 €

SWEET

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

— Alfred’s grandchildren

RHUBARB & MERINGUE

To Alfred, the anticipation of summer always tastes both tart and sweet – just like the first spoonful of this rhubarb dessert. Stewed rhubarb, rhubarb sorbet, and a vanilla-mascarpone mousse meet in the lightness of meringue. Sorrel and granita add a fresh, unexpected twist. (LF/GF)

11 €

PEAR & CARAMEL

Alfred has always loved French desserts – especially those that combine warmth and sweetness. Clafoutis, that soft baked pancake, takes on a new character with pear and almond. Caramel sauce and vanilla ice cream complete the dish in a way that leaves a smile lingering well into the coffee. (LF)

11 €

MILK CHOCOLATE & PASSION FRUIT

In this dessert, Alfred brings together two flavors close to his heart: rich milk chocolate and vibrant passion fruit. Milk chocolate mousse, dark chocolate cake, passion fruit sorbet, and fresh fruits create a balanced yet playful composition – like a little adventure that lingers in your memory the next day. (LL)

11 €

KIDS

Children’s menu is available only with a dining group

PAN FRIED SEABASS

with French fries and fresh vegetables

8.90€

meatballs

with French fries and fresh vegetables

7.90€

ice cream

Vanilla ice cream with Caramel sauce

4.00€