June/July 2026
Starter
- Gnocchi , fermented asparagus , ricotta , olive oil & whey sauce , yeast crumble vegetarian
Middle course 1
- Zeeland mussels , cœur de bœuf tomato , tomato and olive tartare , anchovy bagna cauda
- White beetroot , aguachile , wild garlic capers , pimentón mayonnaise , golden beetroot vegetarian
Middle course 2
- Fish sausage , shellfish mayonnaise , seaweed tempura , seaweed powder , Thai basil , lemon marigold oil (not in the 4-course menu)
- Salt-baked kohlrabi , kohlrabi beurre blanc and lemon marigold oil , pickled grapes (not in the 4-course menu) vegetarian
Main
- Smoked ox cheek and beef tartare , fried fennel , lemon mushroom , pommes dauphine , veal jus with oyster , wild sage
- Smoked cauliflower , onion , cashew , lemon mushroom , pommes dauphine , preserved lemon sauce , wild sage vegetarian
Dessert
- Choux craquelin , miso cream , apricot jam , elderflower caramel vegetarian
