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

Muhammara paste made from roasted peppers and walnuts (LF/GF/Veg) 6€

Manchego cheese cream & tomato–jalapeño jam (LF/GF) 7€

Scrambled eggs & smoked vendace (LF/GF) 8€

Pickled cucumber, smetana & honey (LF/GF) 6€

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

JERUSALEM ARTICHOKE & MUSHROOM

The first frost of the season. Alfred woke early, as the frost etched on the window signaled that autumn had quietly turned to winter. The ground was hard and still, yet the root vegetables remained — waiting to be unearthed like little treasures from the cold soil. Charred Jerusalem artichoke and marinated portobello lay the earthy foundation. A velvety mushroom-truffle mayo brings richness, while a tart Granny Smith purée and sweet grape add refreshing contrast. Toasted almonds and freshly grated Gruyère crown the dish — like the first dusting of snow over the forest moss. (LF / GF / available as Veg)

15 €

BURRATA & BEETS

FROM ALFRED’S DIARY, DATED 18 NOVEMBER 1993:

“Today the sun never truly rose – just endless blue-grey dusk from morning to night. But in the kitchen, colour reigned. I slow-roasted golden and red beets until their edges began to caramelise. I shaved thin slices of Chioggia beet – almost glowing raw, like winter’s own marble. I added pickled plum – tart and sweet, like a memory of late summer. A burrata and hazelnut vinaigrette followed. Finally, I topped it all with toasted hazelnuts. Simple, but never dull. Just like winter at its best.” (GF)

16 €

ARCTIC CHAR & BLOOD ORANGE

A dish born for the crispest moments of winter. Cured arctic char meets the bold brightness of blood orange – both tart and sweet. Marinated fennel adds crunch and a gentle hint of anise, while horseradish mayo brings a touch of warmth. Together they form a balanced plate where the purity of the North meets the sunlit vibrance of the South – bright, elegant, and unexpected. (DF/GF)

16 €

VEAL & TONNATO

FROM ALFRED’S TRAVEL JOURNAL, DATED JANUARY 28, 1994:

"Piedmont, Italy – The morning began in a mist, but the market was already bustling. I stopped at a small wine bar nestled between the stalls, where behind the counter something simple yet carefully prepared was taking shape: hand-cut tartare from veal roast, topped with a spoonful of tonnato sauce – velvety, salty, and lemony. It came with capers, mustard seeds, pickled onion, and a thin parmesan crisp. 'Vitello tonnato, but with a twist,' the waiter said with a wink. I could only nod – and jot down the recipe." (LF/GF)

17 €

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

PUMPKIN & SWEETBREAD

This time of year, Alfred lights the kitchen stove earlier than necessary. Winter stirs a curious appetite – and from it, dishes like this are born. A velvety pumpkin soup, gently warmed with ginger, sets the tone before the first spoonful. On top, a piece of veal sweetbread is fried to crisp perfection and brushed with a sweet-and-spicy chili glaze, just enough to add character. A dressing infused with tarragon and chives, along with pickled pumpkin, ties the elements together – where comfort meets a touch of boldness. (LF / available as VEG)

17 €

BEETROOT & GOAT CHEESE

Frost had painted flowers on the window, and Alfred was reminded of his grandmother’s way of preparing beets – slow-roasted in the oven, filling the house with sweet and smoky aromas. From that memory, an idea was born: a risotto where the deep colour and natural sweetness of beetroot take center stage. He folded in soft goat cheese and finished the dish with a balsamic reduction and toasted walnuts. On the plate, past and present come together in harmony. (LF/GF/available as VEG)

18 €

WHITEFISH & BROWN BUTTER

The northern wind swept across the rocky shore as Alfred stood silently by the water. The whitefish had just been lifted from the nets – clear-eyed and full of life. In the kitchen, he pan-fried it to a golden crisp and placed it atop smooth potato purée. A warm brown butter vinaigrette with lemon, capers and dill brought nutty depth. Cream-braised leeks, roasted beetroot and a hint of horseradish completed the plate. This wasn’t just a fish dish – it was a lakeside moment, captured on a plate. (LF/GF)

24 €

VENISON & PARSNIP

FROM ALFRED’S DIARY, DATED 25.11.1993:

"November carries a silence that settles deep in your bones. Today I walked a familiar forest path and saw three deer – completely still, like they belonged to the landscape itself. That evening, I decided to cook something to honour the moment. I seared venison sirloin in herb butter and let the parsnip speak in three voices: a silky purée, a crispy fritter, and a fresh pickle. Black kale and pickled wild mushrooms added depth, while a smoky bone marrow sauce brought everything together. I opened a bottle of red wine and sat down. No words were needed – only silence. In that moment, everything was just right.” (LF/GF)

26 €

SWEET

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

— Alfred’s grandchildren

MINT & CHOCOLATE

FROM ALFRED’S DIARY, DATED 1.2.1994:

“The kids visited today – the house was filled with laughter, running footsteps, and smudged fingerprints on the kitchen cupboards. Eveliina dug ice cream out of the freezer even before lunch, and Janne asked if we could make something ‘chocolatey’. I decided to surprise them. Into the oven went a fondant, its center perfectly molten. We made mint ice cream together – crisp and white as fresh snow. On top we sprinkled chocolate crystals that crunched playfully between the teeth, and drizzled over some mint syrup – the kind that lingers on the tongue. When the plates were licked clean and the kids beaming with joy, I wrote in my notebook: Mint & Chocolate – a classic whose magic never fades, no matter how many years go by.” (LF)

11 €

PEAR & port wine

A poached pear is served with warm, vanilla-scented anglaise and a port wine ice cream that captures the deep tones of winter nights. A crisp crumble adds texture, and a final spoonful of warm vanilla sauce brings comforting softness to the plate. The perfect way to end a meal – simple, yet deeply satisfying. (LF/GF)

11 €

PARSNIP & APPLE

A soft parsnip cake – like the sophisticated cousin of a carrot cake – meets the sweetness of oven-baked apple jam and the gentle warmth of calvados. A vanilla-mascarpone crème adds lightness, salted caramel brings depth. The whole dessert is crowned with browned butter ice cream – a flavour like a melted memory from childhood. (LF)

11 €

KIDS

Children’s menu is available only with a dining group

PAN-FRIED WHITEFISH

with potato puree and fresh vegetables (LF/GF)

10.90€

meatballs

with French fries OR potato puree and fresh vegetables (LF/GF)

7.90€

ice cream

Mint Ice Cream OR Browned Butter Ice Cream

+2€ Salted caramel / Vanilla cream

4.00€