Menu 20–25 October 2026
Lunch | 12:00–14:00 | Tuesday to Friday

Biber Dolması – Stuffed Bell Peppers (v, gf) 24.–
Tomatoes | Rice | Mint | Lemon | Walnuts | Yoghurt Sauce

Congee with Miso-Glazed Eggplant (v+, gf) 22.–
Rice Porridge | Eggplant | Umeboshi Harissa | Crispy Shallots | Pickled Kohlrabi | Furikake

Butternut Squash Mac & Cheese (v) 18.–
Pasta Bake | Butternut Squash | Cheese | Sage Panko

Budget Pasta Cinque Pi (v+) 15.–
Tomatoes | Vegan Cream | Pepper | Parsley
Student Discount 12.–

Soup of the Day with Focaccia (v+) 10.–

Salad with Focaccia (v+) 10.–
Dukkah Spice & Nut Mix

Or as a Menu Soup / Menu Salad with Focaccia (v+) 5.–

Evening | 18:00–21:00

CLASSICS
Topped Focaccia | Grapes | Fennel | Potato (v+) 12.-

Patatas Bravas | Salsa Brava | Aioli | Chives (v+, gf) 10.-

Soup of the Day with Focaccia (v+) 10.-

SEASONAL SPECIALS
Roasted Pumpkin Dip with Focaccia | Pumpkin | Cashews | Curry | Ginger | Olive Oil (v+) 9.-

Crispy Aubergine | Quince Chutney | Mandarin | Fleur de Sel (v+, gf) 12.-
• ZW Hot Sauce 6.-

Carciofo alla Romana | Artichoke | Mint & Parsley | Lemon | Fried Capers (v+) 14.-

12-Month-Aged Gruyère with Pickles | with Focaccia (v) 12.-

In Between | 14:00–21:00

Hummus with Focaccia | Dukkah Spice & Nut Mix (v+) 8.–

Olives | Fresh Herbs (v+, gf) 6.–

Selection of Cakes and Pastries 5.–

Portion of Homemade Focaccia (v+) 4.–