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Hiramasa Yellowfin mackerel
radish | tangerine | Shiso
Organic duck liver from Landes
beetroot | hibiscus | Szechuan pepper
South african Langoustine
pumpkin | mango | Purple Curry
Codfish from the Faroe Islands
fennel | mussels | Kristall caviar
Quail -Jean Claude Miéral-
black salsify | mushrooms | Piedmont hazelnuts
with 3g of white truffle
additional cost EUR 40
Bavarian saddle of deer
chervil root | pear | rose hip
or
Japanese Kagoshima Wagyu - Entrecôte A5+ -additional cost EUR 55
Organic milk from Brandenburg
ginger | pineapple | honey
South Tyrolean baked apple
pistachio | sour cream | rum
Six-course menu EUR 230
Seven-course menu EUR 250
Eight-course menu EUR 270
Caviar selection by Reto Brändli
each 50g
Transmontanus caviar - EUR 240,00
Baeri caviar - EUR 270,00
Kristall caviar - EUR 300,00
Golden Ossietra caviar - EUR 390,00
Beluga caviar - EUR 600,00
Caviar is served with Blinis, egg and sour cream
All prices are including VAT. Subject to change without notice.