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Wolfsbarsch_Chicorée, Kohlrabi_Orange_Reto Brändli_Lorenz Adlon Esszimmer_3.jpg


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 
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.

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