Menu
Our menu changes periodically and is always designed according to the season.
Distrikt Menu 6 — 72
Wines 58€
Weekly changing six course menu, which includes three shared starters, middle course, main course & dessert.
Distrikt Menu 4 — 52
Wines 52€
weekly changing four course menu, which includes a starter, middle course, main course & dessert.
Distrikt Menu 3 — 39
Weekly changing three course menu, wich includes a starter, main course & dessert. an extra side dish is recommended with the main course.
À la carte
Spelt sourdough bread & spread – 2 per person
Marinated Manzanilla & Gordal olives – 6
Charcuterie – 16
Grilled cabbages, porcini mayonnaise & lovage buttermilk – 12
Burrata & grilled olive tapenade – 15
White fish crudo, nahm jim consommé & sweet potato cream – 17
Beef tartar “tonnato” (FIN) & pecorino – 18
Grilled scallops, butternut squash velouté & brown butter – 19
Foie gras parfait, grilled brioche & cherry jam – 21 (menu +5)
Truffle risotto – 13 / 24
Bell pepper, champignon purée & mushroom velouté – 26
Glazed beef cheek, caramelized Jerusalem artichoke purée & pickles – 28
Steamed pollock fillet, garlic velouté & braised fennel – 32
Tenderloin, braised spinach & truffle sauce – 42 (menu +15)
Ayshire beef Dry Age cuts (DEN) for two – 120 (menu +28)
Dry age includes two sides and sauces
SIDES
Green salad & cava vinaigrette – 6
French fries & aioli – 6
Pommes noisette & truffle hollandaise – 8
Haricots verts & buttlers butter – 6
DESSERT
Tarte tatin, calvados caramel, crème diplomat & brown butter ice cream – 12
Tonka bean-chocolate pot de crème & gooseberry sorbet – 12
CHEESES 1pcs – 8 2pcs – 12 3pcs – 16
our kitchen accommodates special dietary needs with advance notice.