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

Goat Cheese Cream & Devil’s Jam (LF/GF) 6€

Sobrasada – Balearic Sausage Spread & Honey (LF/GF) 8€

Duck Rillette & Blackcurrant Compote (LF/GF) 7€

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

BEETROOT & VÄSTERBOTTEN

Alfred was travelling along the west coast of Sweden when he stopped at a small farm where an elderly couple made their own Västerbotten cheese. That evening, they served a starter he never forgot: thinly sliced beetroot formed the backbone of the dish – like a Nordic take on carpaccio. The Västerbotten cream brought richness, the balsamic a touch of acidity, and the blackberry purée added a small but welcome surprise. Toasted pine nuts and fresh rocket finished the dish. A party on a plate – enjoy! (LF / GF / available as Veg)

15 €

STRACCIATELLA & PISTACHIO

FROM ALFRED’S TRAVEL JOURNAL, DATED 5 SEPTEMBER 1991

"The afternoon sun was slowly setting behind the hills of Puglia. I had stopped at a small vineyard where the tables were set beneath grapevines. The host brought me a plate: creamy stracciatella, sun-ripened pear, and a handful of pistachios. A simple dish, but by no means boring. I must try this at home – perhaps with a drizzle of spiced honey." (GF)

17 €

RAINBOW TROUT & CRÈME FRAÎCHE

Alfred has always appreciated the classics – especially when there’s room to add a personal touch. In this dish, finely diced rainbow trout tartare carries a gentle hint of smoke, balanced by crème fraîche brightened with lemon. Egg yolk brings richness, while red onion, chives, capers, and crisp bread chips add texture and just the right touch of salt. A few drops of Tabasco finish the plate – a small kick that brings everything to life. Rainbow trout tartare, Alfred’s way – familiar, but anything but dull. (LF/available as GF)

16 €

BEEF & NAHM JIM

FROM ALFRED’S TRAVEL JOURNAL, DATED 12 SEPTEMBER 1992

"The evening was warm in Chiang Mai, Thailand, and the air was thick with grill smoke, herbs, and the hum of scooters. I stopped at a small roadside grill, where a young cook sliced grilled beef like a surgeon – quick, precise, effortless. He poured over a vibrant green sauce that burned and refreshed at once. ‘Nahm jim,’ he said with a smile. The dish was served simply: a light salad of daikon radish, carrot, and mango, quickly marinated. A spoonful of black garlic mayo brought it all together. This recipe, I’m bringing home with me." (MF/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

JERUSALEM ARTICHOKE & APPLE

There’s something comforting about Jerusalem artichoke – its softness, depth, and earthy flavour always take Alfred back to autumn evenings, when rain taps on the roof and soup simmers gently on the stove. But as always, Alfred seeks to break the familiar. Preserved summer apples bring gentle sweetness to the soup, while malt pudding adds depth and richness. A crispy artichoke chip and a spoonful of roe complete the dish. Simple ingredients – but when placed with care, they become something surprisingly refined. (LF / available as GF / available as VEG)

15 €

MUSHROOM & TRUFFLE

ist rose slowly from the forest floor as Alfred walked with his basket in a ritual-like silence. Every mushroom was a discovery, every step a return to something familiar – and yet always unique. That evening in the kitchen, a dish was born that gave the forest’s offerings their full glory. A rich truffle risotto forms the heart of the dish – deep and comforting. Finally, a delicate shaving of fresh truffle completes the flavours with an elegant touch. (LF/GF/available as VEG)

19 €

COD & SHELLFISH

The sea was calm, but Alfred knew that the best flavours aren’t found in storms – they emerge from simple moments, quiet harbours, and a plate built with intention. The cod loin is finished with a golden bread crust, crisped to resemble fish skin – a clever detail that brings together technique and playfulness. The dish is layered with stewed white beans, confit fennel, and charred cauliflower. A rich shellfish–Pernod sauce ties everything together. (LF/available as GF)

23 €

DUCK & BEETROOT

FROM ALFRED’S TRAVEL JOURNAL, DATED 19 OCTOBER 1992

"Burgundy, France – The evening arrived cool and quiet. Naked vines lined the hillsides, and the scent of wood smoke hung in the air. From the inn’s kitchen came the aroma of duck roasting – a timeless, comforting sign of autumn. The duck breast was grilled until the skin was caramelised and the centre gently pink. It was served with a deep-flavoured porcini purée, beetroot glazed in smoked butter, and a dark sauce where rosemary met the sweetness of fig. Rainbow chard added colour, and a crisp potato croquette gave just enough crunch to anchor the silence of the evening.” (LF/GF)

24 €

SWEET

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

— Alfred’s grandchildren

BANANA & RUM RAISIN

FROM ALFRED’S TRAVEL JOURNAL, DATED 3 NOVEMBER 1993

"Havana, Cuba – Today it rained so hard the cobblestone streets turned into rivers. I took shelter in a small street café and ordered dessert – something comforting, warm, and just a little indulgent. A banana-filled tarte tatin arrived at the table, gilded in caramel sauce. On top, a scoop of rum raisin ice cream melted slowly – tasting as if the raisins had been soaked overnight at a salsa party. Sweet, soft – and just bold enough. If desserts had a Rolls Royce, this would be it.” (LF)

11 €

CARROT & WHITE CHOCOLATE

Alfred’s grandmother used to bake carrot cake whenever the scent of autumn filled the air – but now, the recipe takes on a new life. Soft and moist carrot cake meets the sweetness of white chocolate mousse and the tang of blood orange sorbet. Warm and cool, familiar and surprising – like a childhood memory touched by a splash of Sicilian sunshine. The perfect end to a meal doesn’t need to be more complicated than this. (LF)

11 €

MILK CHOCOLATE & BLACKCURRANT

Alfred remembers early autumn afternoons from his childhood – picking blackcurrants straight from the bush, tart, cool, and sticky on the fingers. Now, that memory takes on a more refined form. At the heart of the dish is a smooth milk chocolate pudding, paired with an intense blackcurrant sorbet. A light and surprisingly aromatic foam made from blackcurrant leaves brings freshness, while crisp buckwheat and sugared blackcurrants complete the dish. (LF/GF)

11 €

KIDS

Children’s menu is available only with a dining group

ALFRED´s “fish & chips”

with fresh vegetables

8.90€

meatballs

with French fries and fresh vegetables

7.90€

ice cream

Vanilla OR Blackcurrant sorbet

+2€ salted caramel

4.00€