be/at Restaurant

Beef patty in a brioche bun with cheddar cheese, onions, pickles, and burger sauce. Option to add a side.

Homemade falafel patty with marinated Chinese cabbage, tomatoes, onions, and tahini mayo. Option to add a side.

Weekly special with soup or salad.

Curried lentil stew with shiitake mushrooms, broccoli, basmati rice, and lemongrass.

Pea soup with vegan crème fraîche.

Farfalle with lime-basil sauce, sugar snaps, and spring onions.

Baked flounder fillets with herb mayo, dill, boiled potatoes, and asparagus.

Fried tomato spaghetti with sesame sauce, bimi, and crispy sesame tofu.

Gratinated tomato spaghetti with grated Parmesan, baby spinach, seeds, pepper vegetables, and pomegranate seeds.

Main course of the day.

Cabbage soup with potato cubes.

Veal strips in cream sauce, served with rosemary potatoes from the oven and braised lettuce with vegetable brunoise.

Coconut-lime soup with chili chips.

Lamb shank ravioli with herb sauce, served with polenta and sautéed pak-choi.

Chicken paillards with BBQ sauce, served with modern potato salad with thyme and sautéed beans.

Ravioli with tomato spaghetti, grated Parmesan, baby spinach, and seeds.

Fresh seasonal salad.

Pork cream schnitzel with mushrooms, served with butter noodles and romanesco with a light wild garlic pesto.

Celery cream soup with ginger and apple.

Daily lunch special.

Zucchini soup with pepper and pumpkin seeds.