FOOD & BEVERAGES

STARTERS

DYNAMITE SHRIMP
Five baked wild-caught shrimp
Chili Lili | Togarashi
26.9

FLAMED TATAKI OF BLACK ABERDEEN FILET
Ponzu | Kimchi
19.9

YELLOW FIN TUNA AKAMI
Sashimi | Spicy Papaya | Ponzu
24.9

OSCIETRA CAVIAR N25 - 30 GRAMS‍ ‍Blini| Crème fraîche | Chives 99

WAGYU BEEF BALLS
3 pcs. | Potato mousseline | Pointed cabbage Szechuan chili
19.9

SIMMENTALER BEEF TONNATO
Yellow Fin Tuna Emulsion
Fried Capers | Ice Cream
21.9

BOHEMIAN CAESAR'S SALAD
Romaine lettuce | baked capers | Caesar dressing Parmesan cheese | smoked tomatoes
14.9

BURNT EGGPLANT
Sesame Ash | Tahini | Miso
20.9

WHOLE HEAD OF LETTUCE FROM THE BILLESBERGER FARM
Bohemian dressing
17.9

SHARINGS

SHARING FOR TWO
Beef Tatar from Black Aberdeen fillet
flamed Tataki from Black Aberdeen beef fillet
Dynamite prawns
49

STARTER SHARING (3-4 PERSONS)
Beef Tatar from Black Aberdeen fillet
Pimientos de Padron | Yellow Fin Tuna Akami
Beef Tonnato from Simmental
Tomato and bread salad | Buffala
Burnt eggplant
79

STEAK CUTS

KING & QUEEN

Preparation time approx. 45 minutes | Our recommendation for 3-4 people

KAGOSHIMA WAGYU FILLET
Origin: Kagoshima, Japan | BMS: 9+
A5 | approx. 160g | Cooking method: low temperature 48 or 55 degrees

PORTERHOUSE
Black Angus | Prime Beef GOP | USA
Roast beef & fillet | matured on the bone
approx. 1200g (approx. 900g meat content)

289

SURF & TURF

WITH TWO HALF LOBSTER TAILS
339

BEEF FILLET SIMMENTAL
Simmental | Germany
grass-fed | very lean & light
200g - 49
300g - 69

BEEF FILLET BLACK ABERDEEN
Black Angus | Australia | MBS 3+
grain-fed | intense flavor & melt-in-the-mouth
200g - 59
300g - 89

FLANK STEAK
Black Angus | Jack’s Creek Farm
World Steak Challenge Winner
grain-fed | intense, nutty flavor with a firm bite
250g - 44
400g - 69

WESTERBERGER FULLBLOOD WAGYU
Tajima Wagyu | A3 | MBS 7+
approx. 1000g (approx. 800g meat)
Porterhouse or Rib-Eye on the bone
ask for the cut of the day
We purchase only whole backs and have them aged for us!
249

RIB-EYE BLACK ABERDEEN
Black Angus | Australia | MBS 3+
grain-fed | with tasty fat eye and full flavor
350g - 59
500g - 89

T-BONE
Black Angus | Prime Beef GOP | USA
Roast beef & fillet | matured on the bone
approx. 800g (approx. 600g meat content)
99

PORTERHOUSE
Black Angus | Prime Beef GOP | USA
Roast beef & fillet | matured on the bone
approx. 1200g (approx. 900g meat content)
169

TOMAHAWK
Black Angus | Jack's Creek Farm | Australia
Rib-Eye | matured on the sawed bone
various sizes 900-1300g
100g - 15,9

Our recommendation for 2 people
THE CHATEAUBRIAND - THE BEST OF THE BEST
approx. 450g - preparation time approx. 45 minutes - carved at the table

CHATEAUBRIAND "SIMMENTALER"
99

CHATEAUBRIAND "BLACK ABERDEEN"
MBS 3+
129

STEAK SHARING

FROM THREE PEOPLE - SHARING IS CARING

CLASSIC
Fillet of beef Simmental
Black Aberdeen Rib-Eye
Flank steak
per person
250g - 49

FILET STYLE
Black Aberdeen
Simmental
per person
250g - 59

MAY IT BE A LITTLE MORE?
- Steak cut of your choice -

SURF&TURF
+ half lobster tail
+39

ROSSINI STYLE
+ fried duck liver
+14,9

THE GREAT FINAL
We serve all large cuts and sharings on a wooden board and give the meat a very special finishing touch!

WHISKEY & FLAMES
The steak is doused with fine overproof bourbon whiskey and flambéed. The residual sugar in the whiskey caramelizes, leaving a wonderfully aromatic taste.

SMOKING HERBS
The steak is covered with rosemary and thyme and fired up again with the Bunsen burner to create a nice crust and a great smoky aroma on the meat. The smell is already an experience beforehand!

PREMIUM WAGYU A5

ORIGINAL KOBE WAGYU

GARART: 48 OR 55 DEGREES SOUS-VIDE

KOBE WAGYU RIB-EYE
Hyōgo Prefecture, Japan | BMS: 9+
A5 | approx. 150g | Flame finish at the table
189

KOBE WAGYU STRIPLOIN
Hyōgo Prefecture, Japan | BMS: 9+
A5 | approx. 150g | Flame finish at the table
189

MYAZAKI

GARART: 48 OR 55 DEGREES SOUS-VIDE

WAGYU RIB-EYE
Origin: Miyazaki, Japan | BMS: 9+
A5 | approx. 300g | Cooking method: Low temperature
48 or 55 degrees | Flame finish at the table
139

WAGYU FILET
Origin: Miyazaki, Japan | BMS: 9+
A5 | approx. 160g | Cooking method: Low temperature 48 or 55 degrees | Flame finish at the table
139

LAVASTEIN WAGYU EXPERIENCE

Various cuts of raw Wagyu beef are served with a lava stone. The thin strips can be quickly grilled at the table, allowing their full, unique flavor to unfold. Approximately 50 g of Wagyu beef is served. Perfect as an intermediate course or appetizer!

KOBE WAGYU EXPERIENCE
Kobe rib-eye | Kobe striploin
Teriyaki glaze | pickled cucumbers
1 person - 79
2 people - 158

CLASSIC WAGYU EXPERIENCE
Myazaki fillet | Roast beef | Rib-eye
Teriyaki glaze | Pickled cucumbers
1 person - 59
2 people - 99

SIDES

TRUFFLED MASHED POTATOES
9,9

BOHEMIAN DIRTY FRIES
Homemade Fries | Lemon | Garlic
12,9

BOHEMIAN TRUFFLE FRIES
Homemade Fries | Truffle Butter | Fresh Truffle Parmesan
16,9

POMMES FRITES
Homemade Fries | Rosemary | Fleur de Sel
9,9

SWEET POTATO FRIES
7,9

MEDITERRANEAN VEGETABLES
7,9

GREEN ASPARAGUS
Grilled | Soy Glaze | Crispy Garlic
12

GRATINATED SPINACH LEAVES
Parmesan
10.9

WILD BROCCOLINI, FRENCH STYLE
Pine Nut and Caper Butter | Lemon Zest
12.9

PIMIENTOS DE PADRON
Piment d'Espelette
12,9

BOHEMIAN CAESAR'S SALAD
Romana | baked capers | Caesar's dressing Parmesan | smoked tomatoes
14

SIDE SALAD
9,9

JUS

DEMI-GLACE
5,9

TRÜFFELJUS
5,9

PFEFFER-SAUCE
5,9

BÉARNAISE
5,9

BBQ SAUCE
4,9

CHILI LILI
4,9

TRUFFLE MAYONNAISE
5,9

MISO MAYONNAISE
4,9

MAINS

ORA KING SALMON
Teriyaki | Pak Choi | Wafu
42

TAGLIATELLE WITH TRUFFLE
fresh black winter truffle | truffle foam
36

LOBSTER TAGLIATELLE
half a lobster tail | bisque
49