FOOD & BEVERAGES
STARTERS
BEEF TATAR FROM BLACK ABERDEEN FILLET
Baked caper apples | Toasted malt bread
Potato chip
26 | 36
DYNAMITE PRAWNS
five baked wild-caught prawns
Chili Lili | Togarashi
26
FLAMED TATAKI OF BLACK ABERDEEN FILLET
Ponzu | Kimchi
19
YELLOW FIN TUNA AKAMI
Sashimi | Spicy Papaya | Ponzu
24
O-TORO TATAKI
Bluefin Tuna | Lime Vinaigrette | Pak-Choi
29
SIMMENTAL BEEF TONNATO
Yellow Fin Tuna Emulsion
Baked capers | Glace
21
OYSTERS FIN DE CLAIRE NO. 2
Shallot vinaigrette
3 Pcs. | 6 Pcs.
21 | 42
CAPRESE
Bocconcini di Buffala | Panzanella
Basil Espuma | Balsamic Caviar
19
BURNT EGGPLANT
Sesame ash | Tahini | Miso
20
WHOLE LETTUCE FROM BILLESBERGER HOF
Bohemian Dressing
17
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
RIB-EYE BLACK ABERDEEN
Black Angus | Australia | MBS 3+
grain-fed | with tasty fat eye and full flavor
350g - 59
500g - 89
RIB-EYE IN BONE
Black Angus | Prime Beef GOP | USA
30 days matured on the bone
approx. 850g (approx. 650g meat content)
169
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)
159
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 - 49
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
FROM JAPAN
LAVA STONE WAGYU EXPERIENCE
Kagoshima Filet
Roastbeef | Rib-Eye
Teriyaki Lacquer | pickled Cucumbers
1Pax - 59
2Pax - 99
Three different cuts of Wagyu are served raw with a lava stone. The thin strips can be briefly grilled at the table. This allows the full and unique flavor to unfold. Approx. 50 g of wagyu is served. Perfect as an intermediate course or starter!
KAGOSHIMA WAGYU RIB-EYE
Origin: Kagoshima, Japan | BMS: 9+
A5 | approx. 300g | Cooking method: Low temperature
48 or 55 degrees | Flame finish at the table
139
KAGOSHIMA WAGYU FILLET
Origin: Kagoshima, Japan | BMS: 9+
A5 | approx. 160g | Cooking method: Low temperature 48 or 55 degrees | Flame finish at the table
139
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
SPINACH AU GRATIN
Parmesan
10,9
WILD BROCCOLINI FRENCH STYLE
Pine nut and caper butter | lemon zest
12,9
SPECK BEANS
8,9
PIMIENTOS DE PADRON
Piment d'Espelette
12,9
CAESAR'S SALAD
12,9
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 LACHS
Teriyaki | Pak Choi | Wafu
42
TRUFFLE RISOTTO
Parmesan foam | king oyster mushrooms
Black truffle
36
TAGLIATELLE TRUFFLE
fresh black winter truffle | truffle foam
36
TOURNEDOS ROSSINI
Black Aberdeen fillet of beef | roasted
duck liver | truffled mashed potatoes | flakes
truffle jus | black truffle
69
LOBSTER TAGLIATELLE
half a lobster tail | Bisque
49
LAMB CHOPS
5 pcs. | Black Garlic Glace | Spring Onion
49