KNUT BREAD BAKED FROM ALFRED’S SOURDOUGH

Carrying the name of Alfred’s grandfather, this bread is freshly baked by adapting his original recipe. Knut believed that great bread (and a handsome moustache) is what makes a man. This sourdough Knut reminds Alfred of his childhood days with his grandfather. Back then, the bread was always brought to the table freshly baked and with roasted butter, his grandfather’s speciality, created by a lucky accident when the butter kettle was left on the stove for just a little too long. The same favourable fogetfulness runs in Alfred’s genes and can be witnessed in his kitchen.

TO ACCOMPANY THE BREAD

Feta Cream & Tomato-Chili Chutney (LF/GF) 6€

Tzatziki & Olives (LF/GF) 6€

Truffle Scrambled Eggs (LF/GF) 8€

Cold cuts from southern Europe (MF/GF) 12€

Selection of cheeses with compote of the day (GF) 12€

COLD

“Simple and delicious food made with good ingredients is something that is topical always and everywhere. This is one of the things I have learned on my journeys.” 

— Alfred

ARCTIC CHAR & YUZU

In this dish, fresh Arctic char from the North meets the delicate flavors of Japanese cuisine. Thinly sliced char sashimi pairs perfectly with a dill-wasabi mayonnaise, adding a touch of Eastern warmth. Crispy seaweed tempura provides texture, while a yuzu umami broth enhances the dish with refined citrus depth. Pickled daikon completes the experience—an elegant fusion that transports you to both northern waters and the essence of Japanese flavors. (MF/available as GF)

17 €

BIRD & CHERRY

Memories of the French countryside resurface in Alfred's mind, where, one summer in his youth, he learned the art of preparing bird liver terrine from an old country chef who shared tales of Burgundy’s treasures. A cherry compote and toasted brioche complete this classic delicacy, while dukkah—seasoned with pistachios, almonds, and seeds—adds a nutty depth. Frisée salad, flat-leaf parsley, and cornichons bring freshness and balance, creating a culinary journey that blends the elegance of French cuisine with Alfred’s adventures. (LF/available as GF)

16 €

WAFFLE & ROE

A sourdough waffle takes Alfred’s thoughts to festive winter days in the North. On top of the crispy waffle, whitefish roe glistens like tiny pearls from the northern lakes. The combination of fresh red onion and rich sour cream adds depth, while homemade dill oil—one of Alfred’s absolute favorites—elevates the dish to perfection. A tribute to the pure waters of the North and the beauty of Scandinavian tradition. (LF)

17 €

SWEET POTATO & TOMATO

Today, Alfred prepares a dish that brings the family together. Roasted sweet potato forms a warm and hearty base, while charred and marinated tomato adds depth and richness. Chimichurri brings a fresh herbal touch, pickled jalapeño adds a gentle kick, and black garlic aioli ties the flavors together. A crispy rice cracker completes the dish, reminding Alfred of those cherished moments when family gathers around the table to share both a meal and the stories of the day. (MF/GF, available as VEG)

15 €

HOT

“My favourite recipe infatuates me over and over again! It reminds me of my once-in-a-lifetime experiences and the homely feeling of the rootlessness world traveller.”

- Alfred

CORN & OCTOPUS

FROM ALFRED´S DIARY, FEBRUARY 4, 1982:

"Tonight, on the coast of Mexico, I couldn’t resist the allure of local flavors. From the restaurant’s terrace, I watched the sunset as a dish was placed before me—one that would stay in my memory. A velvety corn soup set the stage for the journey, followed by confit octopus infused with a hint of smoked paprika, impressing me with its pure simplicity. The dish was finished with a crispy polenta cracker and fresh accompaniments: corn, tomato, and coriander. Each flavor told a story of this place—the heat, the sun, and the vibrant coastal life pulsing all around me." (LF/GF, available as VEG)

17 €

BLOOD ORANGE & FETA

This dish is like a breeze from the citrus orchards of Southern Europe, where the sun ripens the fruit to perfect sweetness. The velvety texture of blood orange risotto meets the refreshing zing of blood orange gel and the salty softness of feta cheese. Hints of mint and cashew add a touch of spring-like freshness and texture. To Alfred, this is a journey to the shade of lemon trees, where each spoonful awakens the senses. (LF/GF, available as Veg)

18 €

TROUT & MUSSEL

Lightly smoked trout evokes the purity and freshness of northern waters. At the heart of the dish is mussel-infused barley, where the rich flavors of mussel broth blend seamlessly with the creamy texture of barley and mussel cream. Zucchini adds a touch of freshness, while lemon-anchovy gremolata brings depth. Grilled tomato and a velvety tomato beurre blanc complete the dish—a perfect harmony of maritime brightness and culinary elegance. (LF)

23 €

BEEF & CELERY

Juicy grilled flank steak is paired with confit celery, a silky celery purée, and a rich red wine sauce. Crispy fried leek and grilled kale add texture, while grilled butter enhances the dish with its deep, toasted flavor. Alfred enjoys this dish best with a glass of red wine—a perfect pairing that brings out the finest elements of French cuisine. (LF/GF)

24 €

SWEET

“Because a meal without dessert is like a grandfather without a moustache.” 

— Alfred’s grandchildren

BANANA & CARAMEL

FROM ALFRED´S DIARY, MARCH 1, 1982:

"Today, as I sailed the warm waters of the Caribbean, the wind filled my sails and the sun kissed my face. I anchored in a small bay where a local fisherman traded his catch for bananas. These golden fruits became the inspiration for tonight’s dessert: a rich banana cake, crowned with caramelized banana and dulce de leche. I added a milk chocolate cream and a peanut praline to complete the dish. Enjoying this dessert beneath the sail felt like a luxurious reward after a day of adventure—a flavor memory that will forever be part of this journey at sea.” (LF)

11 €

WHITE CHOCOLATE & RASPBERRY

Alfred spends the afternoon in the kitchen with his grandchildren, who have come to visit for their winter holiday. Outside, winter still holds its grip, but on the plate, Alfred brings warmth and joy. He prepares a lime and white chocolate parfait, its soft sweetness delighting the youngest, and pairs it with a vibrant raspberry sherbet and a crisp white chocolate crumble. As the dessert is enjoyed by candlelight, laughter fills the room—a perfect reminder that even in winter, happiness can be found in the small, shared moments. (LF/available as GF)

11 €

OLIVE OIL & LEMON

Alfred chuckles to himself as he thinks about this Mediterranean -inspired creation, where a delicate olive oil cake meets a refreshing lemon mousse and a cream cheese ice cream infused with lemon thyme. He finishes the dish with a drizzle of olive oil and airy meringue—a simple yet carefully crafted combination. The perfect ending to a meal doesn’t need to be any more complicated than this. (LF)

11 €

KIDS

Children’s menu is available only with a dining group

PAN FRIED TROUT

with French fries and fresh vegetables

8.90€

meatballs

with French fries and fresh vegetables

7.90€

ice cream

Rasepberry sherbet

4.00€