Menu
What the fire
is cooking.
A short menu that changes with the season. Order à la carte, or let the kitchen cook the seven courses for your table.
To start
01
6
Bread from the wood oven V
Sourdough, smoked butter, sea salt
02
14
Beetroot baked in the ashes V
Goat's curd, hazelnut, sour cherry
03
13
Leeks from the embers V
Charred and split, brown-butter vinaigrette, egg yolk
04
17
Beef tartare
Hand-cut, smoked egg, rye crisps
From the fire
05
34
Whole fish over vine cuttings
Market catch, lemon, fennel, herb oil
06
29
Pork shoulder, eight hours
Slow over embers, apple, mustard leaves
07
96
Aged rib of beef, for two
Grilled on the bone, bone-marrow jus, chips in beef fat
08
24
Celeriac cooked in salt crust V
Smoked walnut, black garlic, crispy sage
On the side
09
7
Potatoes in the coals V
Crème fraîche, chives
10
7
Bitter leaves V
Pear, aged vinegar
To finish
11
12
Dark chocolate, smoked caramel V
Burnt milk ice cream
12
11
Pear roasted by the fire V
Brown butter, buckwheat, crème fraîche
For the whole table
Seven courses by the fire
85 per guest
With wine pairing, 55 more. Served to the whole table, until 21:00.
Reserve for the tasting menuIBread & smoked butter
IIBeetroot from the ashes
IIILeeks, egg yolk, brown butter
IVFish over vine cuttings
VBeef from the grill
VISomething small and cold
VIIChocolate & smoked caramel
