Distrikt41

Tuna served with tomato and jalapeño.

Swordfish served with pumpkin and dashi.

Crab served with almond and celery.

Steak tartar seasoned with baharat, served with creme-fraîche and caviar.

Goose liver served with fennel and white pepper.

Burrata served with kimchi and tomato.

Sweetbread served with peanut and green asparagus.

Sole served with garden beans, yellow curry, and cauliflower.

Rib-eye served with piccalilli, kaffir, and cauliflower.

Lamb served with artichoke, pistachio, and tarragon.

Iberico served with morel mushrooms and celeriac.

Red mullet served with arborio rice and bell pepper.

Ray served with butter, macadamia, and salicornia.

Risotto with bell pepper, capers, and mushroom.

Barbecued cheese served with fig.

A selection of four cheeses served with nut bread.

Stroopwafel with toasted white chocolate and pecan nuts.

White chocolate served with coffee and porcini.

Pineapple served with passion fruit and matcha.

Níspero served with hazelnut, mascarpone, and five spice.