FOOD & BEVERAGES
STARTERS
LUCIANO’S FOCACCIA
homemade | herb oil | tomato butter
olive oil | Fleur de Sel
5.9
SEASONAL
TUNA TATAR
Bluefin Akami | Yuzu | Lemon oil | Apple-celery nage, cucumber
24-
SEASONAL
CAPRESE
Burrata | Cherry tomatoes | Basil oil | Pine nuts | Citrus vinaigrette
20
BEEF TATAR FROM BLACK ABERDEEN FILET
Egg Yolk | Caper Berries | Toasted Malt Bread
26.9 | 36.9
PIMIENTOS DE PADRÓN
Baked with Parmesan | Piment d’Espelette | Fleur de Sel
13.9
FLAMED TATAKI OF BLACK ABERDEEN FILLET
Ponzu | Kimchi
19.9
YELLOW FIN TUNA AKAMI
Sashimi | Spicy Papaya | Ponzu
19.9
SIMMENTALER BEEF TONNATO
Yellowfin Tuna Emulsion
Baked Capers | Glace
21.9
BOHEMIAN CAESAR SALAD
Romana lettuce | baked capers | Caesar dressing with Parmesan | smoked tomatoes
14.9
WHOLE HEAD OF LETTUCE FROM THE BILLESBERGER FARM
Bohemian dressing
17.9
SHARINGS
SHARING FOR TWO
Black Aberdeen Filet Beef Tartare
Flame-seared Black Aberdeen Beef Filet Tataki
Tuna Tartare
49
SHARED APPETIZERS (3–4 PEOPLE)
Black Aberdeen Filet Beef Tartare
Pimientos de Padrón | Yellowfin Tuna Akami
Simmental Beef Tonnato | Caprese | Tuna Tartare
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 2 WHOLE 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 | rich, nutty flavor with a firm texture
250g - 44
400g - 69
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
+ 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
MEDITERRANEAN VEGETABLES
7.9
PADRÓN PEPPERS
12.9
BOHEMIAN CAESAR'S SALAD
Romana | baked capers | Caesar's dressing Parmesan | smoked tomatoes
14
SIDE SALAD
9,9
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
BAKED POTATO
Nut butter | Herbs
7.9
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 TRUFFLE
fresh black winter truffle | truffle foam
36
LAMB CHOPS
5 pcs. | Black Garlic Glace | Spring Onion
49