Current Menu

Sibirian caviar 34
Smoked sturgeon, cauliflower, leek

Pacific prawn 29
Pea, fennel, tarragon, brown butter

Rabbit 27
Rillettes, yellow beet, rosehip, curry oil, romanesco

Turbot 29
Green tomato, water cress, salted lemon

Husum lamb 32
Pointed cabbage, parsley, baked moss

Swiss Luma beef 48
Shoulder, saddle, marrow, green asparagus, lovage

Brie de meaux 32
Périgord truffle, quince, celery

Abate pear 22
Liquorice, chervil, Madagascar vanilla

Hugos Degustation
8 course menu 175
6 course menu 145
4 course menu 110

Corresponding wines
8 course menu 120
6 course menu 95
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee

Tyrolean veal for two persons 150
Périgord truffle, parsley root, pickled mushrooms, wild broccoli

Carved at the table. Please allow approx. 20 minutes time for preparation .

Organic eggyolk 20
Confit, beetroot, spinach, couscous

La ratte potato 24
Baked, foam, king oyster mushrooms, young leek

Asparagus & bergamot 28
Green and white asparagus, yoghurt, olive, brown bread, Belper Knolle

Curd & apricot 22
Dried apricots, sorbet, physalis, blue poppy seeds, mousse

Vegetarian Delight
4 course menu 85
3 course menu 70

Corresponding wines
3 course menu 52
4 course menu 68

0,1 l per course including mineral water
and one cup of coffee