Josef

Nettle risotto with artichokes, peas, and cured egg yolk.

Fresh sardines with pickled vegetables and chickpea chips.

Fried pike-perch with wild garlic hollandaise, confit potatoes, and green asparagus.

Main course of the day.

Homemade ice cream with flavors like Bourbon Vanilla, Pistachio, Yogurt Sorbet, and Rhubarb Sorbet.

Homemade ricotta-parmesan ravioli with pear, monk's beard, and Belper cheese.

Blade skewer of Duroc pork with oyster mushrooms, marinated pointed cabbage, egg yolk cream, and fried onions.

Roast veal, Josef classic.

Marinated spring vegetables with goat cheese ice cream and fresh herbs.

Mussels with fennel puree, saffron foam, and shoestring fries.

Morel parmesan tart with young carrot and braised onion beurre blanc.

Fresh handmade pasta with seasonal sauce.

Wood charcoal grilled guinea fowl with zucchini blossom tempura and ricotta.

Poached free-range egg with pistachio cream and lamb's lettuce.

Fresh seasonal salad.

Mixed seasonal salad.

Daily lunch special.

Daily seasonal soup.

White asparagus from Schmitterhof with confit king crab (NOR) and crustacean bisque.