Menu 15 June – 20 June 2026 | Week 25 <3
Lunch | 12:00 – 14:00 | Tuesday to Friday

“Roasted greens, burnt lemon, caramelized almonds” (v) 22.–
Lettuce | Zucchini | Peas | Labneh | Dill | Couscous | Almonds

Summer rolls with Thai basil and peanut sauce (gf, v+) 20.–
Marinated tofu | Carrots | Cucumber | Spring onions | Vermicelli

Pasta Prezzemolo e Ceci Croccanti (v+) 16.–
Organic fusilli | Parsley cream | Crunchy chickpeas

Budget Pasta Burro e Salvia (v) 12.–
Organic fusilli | Butter | Sage | Lemon zest

Soup of the day with focaccia (v+) 9.–

Salad with focaccia (v+) 9.–
“Dukkah” spice and nut mix

or as

Menu soup / menu salad | focaccia (v+) 5.–

In between | 14:00-21:00

Hummus (v+) 8.-
Dukkah | Focaccia

Olives (v+) 6.-
Fresh herbs

Assorted cakes and pastries (v, v+) 5.-

Evenings | 6:00 p.m. - 9:00 p.m.

Patatas Bravas | Potatoes | Salsa Brava | Aioli | Chives
(vegan + gluten-free) 10.-

Cauliflower Pakora | Millet Spice Batter | Herb Mayo | Pickles (vegan + gluten-free) 14.-

Topped Focaccia | Zucchini | Datterini Tomatoes | Onions | Basil (vegan) 12.-

Marinated Feta | Lemons | Oregano | Thyme | Za’atar | Confit Garlic
(gluten-free) 10.-

Carrot Dip with Focaccia | Harissa | Orange Juice | Hazelnuts (vegan) 12.-

Black-Eyed Pea Salad | Sun-Dried Tomatoes | Pickles | Spring Onions | Dill (vegan + gluten-free) 12.-

Soup of the Day with Focaccia (vegan) 9.-

Portion of Focaccia | Homemade (vegan) 4.-