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

Cep mushroom butter (LF/GF) 6€

Shrimp Skagen (LF/GF) 8€

Baby artichoke & olive oil (VEG/GF) 6€

Cold Cuts from Southern Europe (MF/GF) 12€

Extra Bread Basket 5€

SMALL BITES TO START

Comté gougères & jalapeño (LF) 9€

Boquerones & cucumber (LF/GF) 7€

Selection of Cheeses With Compote (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

In spring, Alfred returns to simple flavours. In a Parisian café, a ripe orange and a piece of soft cheese were enough — a moment that needed nothing more. In this dish, that memory takes a new form. Endive, a relative of chicory, brings a gentle bitterness, while orange vinaigrette adds bright sweetness. Grapes, caramelised walnuts and silky fromage blanc create a composition where flavours move in balance. Spring lingers on the plate. (GF / available as Veg / contains NUTS)

14 €

GOAT CHEESE & ROMESCO

In his youth, Alfred noticed at dance halls that the best pairs don’t make a show of themselves — they simply move together, in the right rhythm, without missing a step. Goat cheese and romesco are just such a pair. Fried goat cheese meets the Catalonian romesco sauce — a warm counterpart made from roasted peppers, tomatoes and almonds. Tomato compote brings gentle sweetness, while marinated zucchini adds light freshness. The dish moves in balance and familiar rhythm — the kind that carries you along without you even noticing. (LL / cont. ALMONDS)

16 €

WHITEFISH & APPLE

In this dish, Alfred draws the line between spring and summer. Charred whitefish brings the purity of the North, while apple and blackcurrant leaf add a bright, almost summery note. Pickled parsnip lends crisp acidity, dukkah adds nutty crunch, and an apple–crayfish salad ties the whole together with a light yet precise touch. Fresh, layered and slightly unexpected — a dish that awakens the palate to a new season. (MF / GF / cont. NUTS

16 €

BEEF & PLUM

FROM ALFRED’S TRAVEL DIARY, TOKYO 15.4.1996:

“Evening in Tokyo moved at its own pace — fast, yet precise. I sat at the wooden counter of a small izakaya, watching the kitchen’s movements, where every gesture had its purpose. The beef was served as tataki, quickly seared and tender within. Soy and sesame brought depth, while fermented plum added a bright, almost arresting acidity. Grilled broccoli, black garlic mayonnaise and radish completed a composition where everything was exactly in place. I found myself eating more slowly than usual — and that says a great deal about the dish.” (MF / GF / cont. SOY / cont. SESAME)

18 €

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

SALSIFY & SCALLOP

Alfred believes that in spring, a soup should be like a good conversation — light to begin with, yet interesting enough to keep going. Roasted salsify soup brings depth, while seared scallop adds gentle sweetness. A fennel and bean salad, finished with lemon, lifts the dish with its freshness and keeps the flavours in motion. A dish with just the right amount of character — and not a word too much. (LF / GF)

17 €

TOMATO & BASIL

FROM ALFRED’S TRAVEL DIARY, THE MEDITERRANEAN 20.5.1989

"The day at sea passed slowly — the sun warming the skin, salt lingering on it. When we reached the shore, we stopped at a small harbour where everything seemed to move without haste. In the evening, a glass of chilled white wine was set on the table, along with tomato and basil, done just right. A soft risotto, the sweetness of marinated tomato and the freshness of basil came together, with dried olive finishing the composition. I noticed that when there is wine in the glass and the risotto stays warm, life feels surprisingly well in order.” (LF / GF / available VEG / cont. ALMONDS)

19 €

COD & PUMPKIN

Alfred believes that every ingredient has its moment — for cod, it comes when it is treated with care. Slowly braised cod loin is almost silky, the kind that does not demand attention, yet receives it all the same. Pumpkin brings warmth in many forms: as a velvety purée, lightly pickled, and grilled, where its sweetness deepens. Trout roe, marinated with soy and orange, together with an orange–ginger beurre blanc, tie everything together — fresh, yet gentle. A dish that does not try to convince — it simply succeeds. (LF/GF)

24 €

BEEF & PAK CHOY

In early summer, there is a moment when the grill is lit for the first time, the evening lingers a little longer than usual, and a glass of red wine is within reach — for Alfred, that is enough. Grilled flank steak takes the leading role, cooked precisely to the right point. Café de Paris butter melts gently over the meat, smoked eggplant purée adds depth, and Szechuan pepper sauce brings a subtle warmth. Grilled pak choy — a tender, gently cabbage-like vegetable — adds freshness alongside tomato, while fried oyster mushroom completes the dish with texture. (LF/available GF)

25 €

SWEET

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

— Alfred’s grandchildren

LEMON & MERINGUE

Alfred has always appreciated desserts that have held their place in time without great change. As early as the 19th century, a Swiss confectioner understood how to combine tangy lemon curd with lightly toasted meringue. In Alfred’s version, the lemon meringue pie is served with a yoghurt sorbet, adding a cool freshness. The perfect ending to a meal need not be more complicated than this. (LF)

11 €

MILK CHOCOLATE & JERUSALEM ARTICHOKE

Alfred believes a dessert should be, above all, a pleasure — and only after that, something that makes sense. This dish doesn’t ask permission to combine sweet, salty and roasted notes; it simply does. Milk chocolate mousse is soft and indulgent, while popcorn ice cream brings a lightly caramelised note. A sablé biscuit adds crunch, and fried Jerusalem artichoke surprises with its natural sweetness. Jerusalem artichoke caramel finishes the composition — deep, roasted and just rich enough. If a dessert makes you smile before the first spoonful, it is already halfway there. (LF/GF)

11 €

RHUBARB & VANILLA

When Alfred’s grandchildren are visiting, the kitchen tends to stay busy a little longer than usual. “Is there dessert today?” Eveliina asks before the plates have even been cleared. “Does it have vanilla ice cream?” Janne adds, already leaning toward the table. “There is,” Alfred replies, setting down caramelised brioche, rhubarb–vanilla compote, mascarpone cream and vanilla ice cream. “Can I have more?” Alfred smiles. A moment that needs nothing more. (LF)

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

Vanilla Ice Cream (LF/GF)

Pocorn Ice Cream (LF/GF)

Yogurt Sorbet (LF/GF)

4.00€