November 2014
SOLI puristic | uncompromising | disciplined Aji Breton mackerel, eggplant and chives 32
Crayfish sweet chestnut, crosne and lovage 36| 49
Sea bass steamed in soy milk skin artichokes and Yerseke oyster bearnaise 38 | 52
Holstein ribeye by Atelier Dierendonck kimizu, onions and potatoes 56
Goat yoghurt Pineapple, cardamom and crummock 19
Pear quince and cinnamon 22
4 course menu without crayfish and goat yoghurt 95 5 course menu without goat yoghurt 115 6 course menu 125 Annegret‘s specality Mille feuille Tahiti vanilla and dark caramel 24 Time for preparation 60 minutes
November 2014
TOHRU’S GAUDI multifaceted | young | delicacy Langoustine Autumn mushrooms and crab Poudre d’Or, bitter salad and sherry 34
Japanese Risotto scallops, pumpkin and lotus root smoked quail egg yolk and mussel foam 34 | 49
Sweetbread cabbage, hazelnut and salsify Jabugo Bellota ham and vacherin cream 36 | 49
Bavarian venison Saddle with Crue de Cacao and shoulder as Feijoada Jerusalem artichoke, corn, avocado and quinoa coriander tamarillo salsa 56
Cheese from Italy Gorgonzola dolce beetroot, poppyseed-brioche and agastache sallow thorn stock with dried fruit and aniseed 19
Mandarine and licorice macadamia, ginger and white chocolate 22
4 course menu without Japanese Risotto and cheese 95 5 course without cheese 115 6 course menu 125 The OMNI Menu in a 9 course menu 150