Easter brunch
Sunday 5.4.2026 from 12:00 PM to 3:00 PM | €59/adult, €29/child aged 6-12, free for children under 6
Traditional Slovak Easter meals
Easter potato salad
(contains 3,10)
Slovak easter “BABA” - smoked pork, bread and egg cake
(contains 1,3,7,9)
Easter egg pudding
(contains 1,7)
Roasted Easter ham with horseradish
Rosted lamb shoulder with white beans ragout
Rabbit leg confit with braised cabbage and potato quenelles
(contains 1,3,12)
Easter bread
(contains 1,3,7,8,12)
Easter Lamb cake
(contains 1,3,7)
Cold buffet
Tortilla wrap with mustard mayonnaise
(contains 1,4,7)
Tramezzini with cucumber and cheese spread
(contains 1,3,7)
Traditional smoked meat and sausages with pickles
(contains 10)
Cheese plate
(contains 7,8)
Profiteroles with duck liver pâté
(contains 1,3,7)
Barley with vegetable and lime dressing
(contains 1)
Spreads
Tuna spread
(contains 3,4)
Egg spread
(contains 3,10)
Traditional salami and mayonnaise salad
(contains 3,10)
Hummus
(contains 11)
Salad "bar"
Leafy greens, Cucumbers, Tomatoes, Bell peppers, Tuna, Egg, Olives, Feta cheese. Chicken, Beetroot, Legumes, Sweet corn, Peas
Olive oil, Balsamic vinegar, Lime & honey dressing, Rhode Island dressing
Greek salad with feta cheese Copy
(contains 7)
Tomato salad with red onion Copy
(contains 7)
Soup
Spinach nettle soup with poached egg
(contains 7)
Hot buffet
Roasted fillet of salmon with white wine sauce and boiled potatoes
(contains 4,7)
Deep fried breaded chicken leg with potato salad
(contains 1,3,10)
Pork cheeks in red vine sauce with potato purée
(contains 7,9,12)
Melanzane with parmsan cheese and basil
(contains 7)
Crespelle with spinach, ramsons, pinenuts and tomato sauce
(contains 1,3,7,8)
Desserts
Potato gnocchi with walnuts or poppy seeds
(contains 1,3,7,8)
Traditional jam and quark cookies
(contains 1,3,7)
Donuts with vanilla créme
(contains 1,3,7)
Chocolate cake with jam
(contains 1,3,7)
Fruit tartalettes with vanilla créme
(contains 1,3,7)
Business Lunch
2-COURSE MENU: €24.90 (11:30 - 15:00)
Monday - 16.3.2026
1. Onion soup with basil, toasted bread croutons and cheddar cheese (contains 1,7,9,12)
2. Slow roasted beef short ribs Burgundy style with potato purée, vegetable roots and red wine sauce (contains 7,9)
Tuesday - 17.3.2026
1. Red lentil soup with curry spices coconut milk and bread croutons (contains 8,9)
2. Slow roasted veal shank with braised kohlrabi and potato quenelles (contains 1,3,10)
Wednesday - 18.3.2026
1. Chicken broth with meat, vegetable roots and noodles (contains 1,3,9)
2. Boiled joint of beef with tomato sauce and bread bun (contains 1,3,7,9)
Thursday - 19.3.2026
1. Vichyssoise - potato-leek soup with herbs croutons and olive oil (contains 1,3,7)
2. Deep fried breaded filet of pork with mayonnaise potato salad (contains 1,3,10)
Friday - 20.3.2026
1. Sour lentil soup with potatoes and dill (contains 1,7,9)
2. Roasted salmon with vegetable, white wine sauce and boiled potatoes (contains 4,7,12)
À La Carte
Starters
Mushrooms
- € 14,5
pan fried king oyster mushrooms with cauliflower purée, miso sauce and sesame seeds (Contains 1, 3, 6, 11)
Kohlrabi
- € 11.5
carpaccio with herb pesto with ossau cheese, salted lemon, hazelnuts and fermented radish (can be served in vegan style) (Contains 7, 8, 10)
Catfish
- € 15.5
buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3, 4, 10)
Octopus
- € 21.9
braised with fresh vegetable ragout, white beans and basil (Contains 2, 4, 9, 12)
Duck
- € 21.9
foie gras terine with poached pear, mustard seeds and brioche with rosehip jam (Contains 1, 3, 7, 10)
Veal
- € 21.9
chopped tartar with foam seasoned by black truffle perfumed oil and toast with onion marmalade (Contains 1, 3, 7, 9, 10)
Soups
Halászlé
- € 13.9
traditional peppered fresh water fish soup with fish roe and bread croutons (Contains 4)
Beef
- € 8.9
heavy tail and ribs broth with vegetables and homemade noodles (Contains: 1, 3, 9)
Salads
Romaine lettuce
- € 12.9
with anchovy dressing with carrot, parmesan, bread croutons and bacon (Contains 1, 3, 4, 7, 10)
with deep-fried chicken breast
€16.90
Mesclun
- € 15.9
with honey baked goat cheese, lime dressing with Dijon mustard and sunflower seeds (Contains 7, 10)
Chef recommends
Game
- € 42.9
grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison – seasonal) (Contains 7, 8, 9)
Main Courses
Wheat
- € 18.9
sprouted red wheat with parsnips, seasonal mushrooms, egg and basil (can be served in vegan style) (Contains 1, 3, 7, 8)
Cod
- € 39.9
roasted with beet root, brown butter, horse radish and cream baked potatoes (Contains 4, 7, 8, 9)
Sturgeon
- € 39.9
in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (Contains 1, 2, 4, 7)
Chicken
- € 27.9
grilled farmers chicken breast with sweet potato, spring vegetable a roasted liver and morells sauce (Contains 7, 9)
Beef
- € 64.9
filet steak with black pepper, zucchini, Bretagne onion, brandy sauce and cream baked potatoes (Contains 7, 9)
Desserts
Vanilla
- € 9.9
classic crème brûlée served with berries and vanilla ice cream (Contains 3, 7)
Chocolate
- € 9.9
cake with nuts, caramel and sea-buckthorn / carrot sorbet and flax seeds (Contains 3, 7, 8)
“Kir royal”
- € 9.9
black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)
Nuts
- € 9.9
vegan dessert with pecan and cashew nuts, dates, coconut ganache and tangerine ginger sorbet (Contains 8)
Petit fours
- € 9.5
selection of homemade pralines (Contains 1, 3, 7, 8)
Cheese / 100 g
- € 13
selection of local and imported cheese (Contains 1, 3, 7, 8)
Tasting Menu
Best chefs choice Five course tasting menu 95 € (Wine pairing 45 €, Alcohol-free pairing 30 €)
Amuse Bouche
Starters
Catfish
buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3,4,10)
Kohlrabi
carpaccio with herb pesto with ossau cheese salted lemon, hazelnuts and sea-buckthorn (can be served in vegan style) (Contains 7, 8, 10)
Main Courses
Sturgeon
in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (1, 2, 4, 7)
Game
grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison – seasonal) (Contains 7, 8, 9)
Dessert
Kir royal
black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)
Petit fours
selection of homemade pralines (Contains 1, 3, 7, 8)