We set new standards for ourselves and therefore go with what nature provides.
Starting now our menu will be split throughout the year. Into the “Ox” and the “Klee” menu.
Ox is based on animal products, meticulously handpicked by us in it’s absolute peak season between september and march. We treat our animalistic protein with surgical precision and use the gifts of our peers to create a stunning and groundbreaking menu. Quality is important, but so are ethics.
Klee is a very daring step for us, as we’re doing a full vegetarian menu. We work with what nature provides. In the blossoming season of spring until the shades of summer elongate, we pick greens, grains, leafs and petals along dairy products to create a wonderful, satiating and unforgettable menu.
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