Lunch:

polenta with rhubarb chutney [v+] 20.-
spring onions | black lentils | herb oil

beetroot risotto with a poached egg [v] 22.-
walnuts | greens | pickled beetroot | feta cheese

salad (v+)
mixed salad 9.-

soup (v+) 9.-

or as menu soup / menu salad 4.50 .-

[v+] = vegan
[v] = vegetarian

budget pasta aglio e olio, peperoncino [v+] 12.-
chili | parsley | olive oil

pasta with herbs pesto [v+] 16.-
fresh herbs | nuts | garlic

available all day

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

olives [v+]
5.-

for dinner

labneh [v] 9.-
herb oil | lemon I homemade focaccia

kohlrabi & crême fraîche [v] 9.-
fermented beetroot | linseed crackers

alla romana artichokes [v+] 10.-
salt cedrat I fried capers

sticky korean style fried celery [v+] 10.-
rice flour tempura I rhubarb glaze

sweet potato pickles [v+] 8.-
mustard caviar I black sesame furikake

patatas bravas [v+] 8.-
tarragon aioli | spring onion kimchi

soup of the day [v+] 6.-
herb oil | homemade focaccia

extra portion of focaccia 2.-

Homemade

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