In the light-flooded restaurant with its modern, open kitchen, Boris Kasprik, former star chef at "Petit Amour", captivates his guests on up to four evenings a month. For 369 euros, up to 16 people can enjoy an exclusive four-course menu with amuse-bouche, pre-dessert, petits fours and wine pairing. It starts with a perfectly seasoned tartare with chives and caviar, a stuffed sardine with tapenade and a mini croque and fried quail egg. A special highlight is the Helgoland lobster, whose firm and aromatic meat Kasprik artfully combines with artichokes à la barigoule: wafer-thin, crispy bacon, raw artichoke slices, fried artichoke and artichoke purée combine to create a harmonious delight. Orange segments provide freshness, and the deeply aromatic crustacean stock served at the table is masterfully prepared. Kasprik's passion for fish and seafood is also evident in his "Homage to Normandy"; the precisely cooked sole roll is accompanied by hearty leek purée and mussels. The dish is complemented by poached oyster with potato, oyster pearl with green apple and celery, mussels au gratin and prawns in a rich broth with potato foam. The Bresse quail is a tribute to classic French cuisine. The breast is stuffed with an aromatic parsley stuffing, the leg is half-seared and baked until crispy. Thick slices of truffle and sweet chicory au gratin enrich the dish, rounded off with Albufera sauce with foie gras.
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