Menu
Our menu changes periodically and is always designed according to the season.
- House sour dough bread & spread — 2
- Olives — 6
- Charcuterie — 16
- Cold-smoked whitefish caviar, new potatoes, apple & aioli–crème fraîche mayonnaise — 17
- Beef tartare, chive mayo & parmesan — 18
- Arctic char crudo & marcona almond–coconut leche de tigre — 16
- Burrata, grilled apricot & peanuts — 16
- Honey turnip ”tonnato” & 00 anchovy — 15
- Pea risotto — 13 / 23
- Grilled pulpo & romesco — 17
- Charred trout, cauliflower purée & summer vegetables— 33
- Fried zucchini flower, gnocchi & green tapenade — 26
- Meat of the day — price of the day
- Dry Aged meats — according to a separate menu
- Grilled strawberry ice cream, marinated strawberries, olive oil cake & diplomat cream — 13
- Mint parfait with dark chocolate cookie — 13
- Ice cream — 6
- Rolling cheese, selection of the day — 15
- Distrikt Menu — 72
A weekly changing six-course menu, including three shared appetizers, an intermediate course, a main course, and dessert. - Dry Age Menu — 97
A weekly changing six-course menu featuring Dry Aged meat as the main course, served with sides. The type of meat varies depending on availability. - Three course Menu — 45
A weekly changing three-course menu, including an appetizer, main course, and dessert. - Wine pairings — 60 / 45
our kitchen accommodate special dietary needs with advance notice.