The restaurant is open daily from 6pm
We take reservations from 10am on weekdays and from 12am on weekends under:
+49 30 2887 9288
You are welcome to book your table online. If there aren’t any availabilities for your desired time, please give us a call.
add 20g Caviar “Selection“ – aquaculture, Italy
1/2 dozen 34
Oysters with red wine vinaigrette
Red Prawns, King Crab Leg, Buleaux Snails,
North Sea Shrimp, Green Shell Mussels.
Canadian Lobster & Tristan Lobster,
Saffron Dip, Aioli, Cocktail Sauce
min. 2 portions – per person 65
On request we can serve all soups
for two in a stew pot
with half a lobster
Hereford – grass-fed
Holstein – dry-aged 3 weeks
German black pied cattle
Organic – historic Temmen Farm
Black Angus – Creekstone, Kansas
Black Angus – botrytis-aged 3 weeks
Jack‘s Creek – marbling grade 7-8
Omaha Natural Angus, USA
ca. 1100g 145
ca. 700g 79
ca. 700g 89
ca. 1000g 145-155
from 100g 135
from 100g 125
Tajima-Cattle bred in the traditional
way around the Japanese city of Kobe.
This beef originates from very small farms and bears
the official certificate of the Kobe Beef Association.
Please ask our service about the genuine system of classification, the beef marbling score and availability.
Served with fresh wasabi, soy sauce
with yuzu juice and marinated ginger.
“Surf & Turf”
with grilled Tristan lobster – 100gr – and chipotle dip
Loup de Mer, Mediterranean Sea
700 – 1500 g
with chili and black sesame dressing
with Jerusalem artichokes and walnut oil vinaigrette
with orange dressing and hazelnuts
preparation time ca. 15 min.
per piece 2,5|3,5
3 pieces 19
5 pieces 28
Commis de Cuisine (f/m/d)
Guest Relation Agent (f/m/d)
Facility Manager (f/m/d)
Send us your application