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

Hummus (VEG,GF) 5€

Tomato & olive tapenade (VEG,GF) 6€

Skagen (LF,GF) 7€

Smoked olives (VEG,GF) 7€

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

ROOT CELERY ”TARTARE”

The vegetarian version of Tartare is our fanatical chef's magnificent innovation. One spring evening, Alfred stared questioningly at a celery root, decisively grabbed the tuber, and patiently roasted it. That's where the idea came from, and the recipe was here to stay. For the crown of the rich and earthy "tartare," our host fancies adding hazelnut mayonnaise, pickled kohlrabi, and a salad made from celery stalks and apple. (MF, GF, available as VEG)

14 €

BEEF ”TATAKI”

This dish is as if straight out of Alfred's youthful adventures in Asia, back when traveling wasn't yet so fashionable. On his backpacking journeys, our host got acquainted with local food cultures, and now from those memories arises a brilliant dish, where the starring role is adorned by lightly grilled and carefully sliced beef sirloin. Pear brings a sweet freshness to the dish, and kimchi along with gochujang mayonnaise add a spicy richness from the Asian palette of flavors. (MF, GF)

16 €

SUGAR-SALTED WHITEFISH

Our host praises the whitefish, which proudly boasts its elegant taste alone. In this dish, sugar-salted fish is nicely spiced up with a tickling cucumber-jalapeño broth, crispy malt bread, dill mayonnaise, and grated horseradish. (MF, available as GF)

16 €

BURRATA

Alfred learned how to make burrata from mozzarella cheese on one of his numerous trips to Italy. Creamy flavored pleasure is magnificently accompanied by marinated zucchini and Romesco sauce made from roasted tomatoes, peppers, and almonds. This dish is excellently suited for sharing with a friend. (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

CRÈME NINON

This sophisticated pea soup, bearing the name of a joyous epicurean, takes our host back to the streets of Paris, where one spring evening, Alfred sat at the table of a small bistro, folded his umbrella, and ordered a soup made from fresh peas and mint - Crème Ninon. Now, in his home territory, Alfred, being a generous man, likes to add a dash of whipped cream and oregano oil to the dish. (LF, GF available as VEG)

15 €

ASPARAGUS RISOTTO

In the port of Palermo, Italy, with the ship in a holding pattern due to repairs, Alfred decided to head to the local market, where liras were exchanged and he ended up with splendid lemons and fresh asparagus. Back in the ship's galley, these ingredients were transformed into an elegant asparagus risotto with pine nuts. While eating the risotto, the rest of the crew unanimously agreed that they wouldn't mind if the ship's repairs took longer than expected. (LF, GF available as VEG)

17 €

PAN FRIED ORATA

That morning, Alfred woke up early, eager to see what the local fishermen had caught the night before. On the promenade of Santa Margherita, the son of the fish shop owner wrapped a splendid orata and small anchovies in newspaper. As the evening dimmed, fried orata was served at the dinner table, accompanied by an artichoke barigoule sauce. Anchovy mayonnaise and a salad made from fennel, spinach, and oranges completed the dish. (LF, GF)

19 €

BEEF TENDERLOIN

Fried domestic beef tenderloin is Alfred's ultimate indulgence for entertaining important guests. Between cooking the meat and sipping a glass of red wine, our host easily drifts into stories about his trip to Argentina, where he picked up the recipe for chimichurri from local grill masters. The dish is complemented by carrots cooked in grilled butter, pickled mushrooms, crispy fried Serrano ham, aioli, and of course, a red wine sauce. (LF, GF)

24 €

SWEET

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

— Alfred’s grandchildren

PAIN PERDU

On his travels, Alfred has noticed that everyone knows and unreservedly loves bread soaked in egg and milk, then fried - "Pain Perdu" or more familiarly, "French toast," is made in our host's kitchen from homemade brioche. Alongside the bread, Alfred's taste buds are greatly pleased by mocha ice cream made from his own coffee, orange syrup, and crème fraîche adding just the right amount of acidity. (LF)

10 €

RHUBARB

Alfred is a grandfather who finds it very hard to say "no" to his grandchildren when they call out for dessert in the kitchen. While waiting for the stewed rhubarb to cook, they taste raw stalks and make funny faces. Finally, they also get to indulge in the dessert, where stewed rhubarb is served with yogurt sherbet and cardamom cookies. (LF, available as GF)

10 €

PASSION FRUIT PAVLOVA

Would you believe if we told you that Alfred is also a passionate lover of samba? Mmm-hm, a seasoned Rio explorer for years. And of course, as a cultured man, Alfred also knows how to appreciate the beauty of ballet dancing. In this dessert, the smoothest moves of both dances come together, as the delicate pavlova is paired with Brazil's number one delicacy, passion fruit, served with white chocolate ganache and pineapple, among other things, as sorbet. (GF)

10 €

KIDS

Children’s menu is available only with a dining group

PAN FRIED ORATA

with French fries and fresh vegetables

5.90€

meatballs

with French fries and fresh vegetables

5.90€

ice cream

Yogurt sherbet OR passionfruit sorbet

4.00€