Lunch:

"Niçoise" potato salad with tapenade (v/v+) 20.-
egg | sun-dried tomatoes | olive paste | fermented pickles

Gochujang broccoli with silken tofu (v+) 22.-
rice noodles | peanuts | soy sauce

salad (v+)
mixed salad 9.-

soup (v+) 9.-

or as menu soup / menu salad 4.50 .-

[v+] = vegan
[v] = vegetarian

Pasta al Forno (v+) 16.-
vegan goulash | béchamel

Budget pasta Pesto Rosso (v+) 12.-
almonds | sun-dried tomatoes

available all day

hummus [v+] 8.-
dukkah I olive oil I homemade focaccia

olives [v+]
5.-

for dinner

Zaziki [v] 9.-
yoghurt | cucumber | mint + focaccia

Tapenade [v+] 8.-
olive paste with capers + focaccia

Gobi Pakora [v+] 10.-
cauliflower | apple chutney

sweet potato pickles [v+] 6.-
mustard caviar

Toggenburger flower cheese [v] 10.-

• focaccia

patatas bravas [v+] 8.-
rhubarb mayo | fermented beetroot

extra portion of homemade focaccia 4.-

Homemade

Cinnamon buns [v+] 5.-
Rhubarb crumble cake [v+] 5.-
chocolate-dates-cake [v+] 5.-
Babka [v+] 5.-