Bistro Karl der Grosse

Eggplant masala with Planted crème fraîche, chickpeas, and tomatoes, served with basmati rice.

Fresh leaf salad with apple juice dressing.

Broccoli salad with Thai vinaigrette, pomegranate seeds, sweet potato chips, and peanuts

Cheese platter.

One seasonal main and a side salad. Menu changes daily using local and regional produce. Ask at the counter.

Whole artichoke with red pesto, black garlic mayo, sea salt, and lemon

Gasparini ice cream in a cup with flavors: elderflower-lime sorbet, hazelnut-pistachio, vanilla-strawberry, vanilla-chocolate, and organic espresso

Fried cauliflower with carrot purée, Thai dressing, and roasted cashews.

Vegetable summer bowl with tofu, Venere rice, eggplant, corn, tomato, peppers, broccoli, and Thai dressing

Vegetable-tofu dumplings on eggplant salad with tomatoes and vegan tzatziki

Popped corn

Gnocchi with morel sauce, spring onions, and peas.

Gnocchi served with kale and pumpkin pesto, topped with pumpkin seeds and feta foam.

Gnocchi with tomato sauce, Rispentomato, and buffalo mozzarella

Turkish meatballs with ajvar and tzatziki, sweet potato, chickpeas, and zucchini

Corn chips served with sour cream dip.

Marinated olives

Tuscan bread salad with peppers, cucumber, eggplant, tomato, red onion, olives, rye bread, pine nuts, buffalo mozzarella, and balsamic dressing

Piadina with raw ham, mascarpone, young spinach, and Sbrinz cheese.

Padron peppers on lentil salad with caponata, vegetable brunoise, and spinach

Beetroot falafel served with red lentil puree, Jerusalem artichoke, pak choi, and chervil mayonnaise.

Smoked almonds

Beef short ribs with herb mashed potatoes, asparagus, and Barolo jus.

Black Angus beef smashburger (150g) with brioche bun, tomato, mozzarella, black garlic mayo, red pesto, potato wedges, and ketchup

Minced beef with pasta, apple sauce, Sbrinz cheese, and fried onions.

Risotto with spinach, kale-pumpkin pesto, and ricotta.

Red lentil dal with naan bread, spinach, peas, tofu, cauliflower, and vegan crème fraîche.

Seasonal quiche.

Seasonal quiche served with a side salad.

Asparagus ravioli with white and green asparagus and hollandaise foam.

Asparagus salad with burrata, spinach, rapeseed, balsamic glaze, and yuzu vinaigrette.

Spinach and ricotta ravioli with Belper Knolle cheese, palm kale, and egg yolk foam.

Daily soup made with seasonal ingredients.

Pasture-raised beef burger in a brioche bun with fried egg, Gruyère, Al-Olio-Ketchup, bacon, potato wedges, and sour cream dip.