Monthly changing menue

What the season brings along...

Contemporary and fresh German and Berlin Cuisine
open daily from 5:00 pm 



Cold soup of cucumber and pear
with crayfish tails and fennel lemon oil (7,50)

Soup of roasted cauliflower *    
with dried apricots and basil seeds (6,50) 

Beetroot carpaccio *    
with apricot chutney, buttermilk cream and herb salad (8,50)


Main dishes

Poached Egg *
with a lime crust, tomato and leek and pepper creamd (14,90)

Fried filet of pike-perch  
with pea wasabi purée, baked beets and pickled apple (17,90)

Sous-vide-cooked fillet of beef
with Port Wine sauce, grilled king oyster mushrooms and barbeque and carrot puree (29,50)


                                                                                         * vegetarian