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 & summer spread – 2 per person
Marinated Manzanilla & Gordal olives – 6
Charcuterie – 16
Grilled carrots, baba ganoush & dukkah – 11
Burrata, ramsons pesto & peanuts – 14
Grilled tiger prawns (3pcs) & gochujang butter – 15
Grilled asparagus, bagna gauda cream & 00-anjovies – 16
Beef tartar “cacio e pepe”, black pepper mayonnaise & pecorino – 16
White fish crudo, oyster cream & rhubarb jus – 17
Asparagus soup & ramsons oil – 13 / 24
Grilled asparagus & leak, tomato beurre blanc sauce & olive tapenade – 23
Braised trout, grilled asparagus & burnt lovage “pil pil” sauce – 28
Iberico pork entrecôte (ESP), grilled spring cabbage, mojo picón & red wine – garlic sauce – 28
New York strip steak (AUS), bordelaise sauce & Café de Paris butter – 38 (menu +15)
Ayshire beef Dry Age cuts (DEN) for two – 120 (menu +28)
Dry age includes two sides and sauces
SIDES
Caesar salad – 6
French fries & parmesan mayonnaise – 6
Grilled asparagus & parmesan cream – 7
Whey potato purée & truffles – 6
DESSERTS
Mandarin olive oil cake, mandarin crème diplomat & citrus granita – 12
Chocolate fondant, rhubarb ice cream & salted caramel – 12
CHEESES 1pcs – 8 2pcs – 12 3pcs – 16
our kitchen accommodates special dietary needs with advance notice.