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

Avocado & whipped feta cream (LF/GF) 5€

Harissa cream cheese (LF/GF/available VEG) 5€

Sobrassada & honey (DF/GF) 8€

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

Extra Bread Basket 5€

SMALL BITES TO START

Mini Caesar with smoked vendace (LF) 8€

Fried olives & aioli (LF/GF) 8€

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

ZUCCHINI & FETA

In Alfred’s experience, almost everything tastes better when it’s grilled. Peas, zucchini, and sometimes even the chef’s original plans. This time, the grill delivered marinated zucchini, paired with peas, feta cheese, and a bright, lemony gremolata. The result is fresh, herbaceous, and perfectly suited to summer. (LF/GF/available as Veg)

13 €

STRACCIATELLA & MELON

Alfred believes that in summer, the line between a starter and a dessert can be a little blurry. When there is sweet melon, strawberries, and honey on the table, there is no need to make things too complicated. Creamy stracciatella is paired with cantaloupe melon, balsamic-marinated strawberries, and fresh garden herbs. Hot honey adds just the right touch of warmth, creating a dish that is at once fresh, sweet, and delightfully carefree. (GF)

16 €

TROUT & YELLOW BEETROOT

Alfred had planned to visit the market for nothing more than a coffee and an ice cream. As often happens, he came home with a little more than that. Fresh fish, a bundle of root vegetables, and a few good ideas for the kitchen. Fortunately, summer is the perfect time for plans to change. Lightly cured trout is paired with smoked yellow beetroot, radishes, buttermilk sauce, and tarragon oil. Rainbow trout roe completes a dish that tastes like a Finnish summer. (LF/GF)

16 €

BEEF & ONION

Alfred believes that onions are a bit like good friends. They do not always get the most attention, but many things would be missing without them. Beef tartare is served with chive mayonnaise, grated Comté cheese, mustard seeds, pickled wild garlic, and crispy kale. The result is full of flavour, yet refined and beautifully balanced. (LF/GF)

17 €

ADD A SIDE OF FRENCH FRIES +5€

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

PORTOBELLO & TOMATO

Alfred had planned to spend the afternoon pulling weeds. An hour later, he found himself standing beside the herb garden, wondering whether the day’s harvest could become dinner. The answer, of course, was yes. Fried portobello mushroom is served with tomato orzotto, green vegetables, and an herb-infused artichoke butter sauce. Gremolata, tomato pistou, and parsley oil complete a dish where summer’s finest colours and flavours take centre stage. (LF/available VEG)

21 €

CRAB & CAULIFLOWER

"Our host believes that the best summer days consist of three things: good company, a long dinner, and a dish that makes you reach for one more bite. Grilled king prawns are served with curry-spiced cauliflower couscous, pickled fennel, and aioli. Lobster foam completes a dish where summer freshness meets a touch of indulgence. (LF/GF)

20 €

PIKE PERCH & ANTIBOISE

Alfred claims he can tell exactly when summer has arrived: the moment the first new potatoes appear on the plate. So far, no one has come up with a better measure. Pan-fried pike perch is served with butter-braised new potatoes and spinach. Antiboise sauce, made with tomatoes, olives, capers, and fresh herbs, brings freshness to the dish, while anchovy aioli completes the plate. Here, the flavours of a Finnish summer meet Mediterranean influences. (LF/GF)

24 €

VEAL & CARROT

Alfred believes that grilling is as much a part of summer as seagulls are of the market square and mosquitoes are of the cottage dock. Some of those are more welcome than others. And if there happens to be a glass of red wine in hand, few people would complain about that either. Grilled veal entrecôte is served with carrots prepared in several ways, grilled red chard, and silver onions. Béarnaise sauce ties the flavours together in a dish that pays tribute to a classic in its own way. (LF/GF)

24 €

SWEET

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

— Alfred’s grandchildren

BASIL & STRAWBERRY

In summer, Alfred has a habit of buying more strawberries than he actually needs. Fortunately, they usually find a good use. Basil cake is served with strawberry broth, lemon sorbet, and basil-lime curd. The result is fresh, light, and a perfectly summery way to end a meal. (LF)

11 €

BLUEBERRY & CARDAMOM

As a child, Alfred spent many summer days in the forest. Blueberries were gathered into buckets, but there always seemed to be more important things to do along the way: exploring anthills, building small shelters, or stopping for a snack on a tree stump. He would not head home until the evening, when the sun began to disappear behind the trees and his fingers were stained blue from the berries. Almond blueberry frangipane is served with cardamom ice cream, lemon curd, and meringue. Pickled spruce shoots complete a dessert that captures the flavours of the Finnish forest with a touch of nostalgia. (LF)

11 €

CHOCOLATE & CARAMEL

When Alfred asked his grandchildren what the perfect dessert should be like, the answer included chocolate, caramel, and then a little more chocolate for good measure. Rich dark chocolate ganache, salted caramel, whipped cream, and caramelised hazelnuts come together in a dessert that makes no attempt to be shy. Before long, the conversation turns to one important question: who gets the last spoonful? (LF/GF)

11 €

KIDS

Children’s menu is available only with a dining group

FISH & CHIPS

Breaded fish, French fries & fresh vegetables (LF/GF)

10.90€

meatballs

with French fries and fresh vegetables (LF/GF)

7.90€

ice cream

Cardamom Ice Cream (LF/GF)

Lemon Sorbet (DF/GF)

4.00€