Vegetarian. Flat oven-baked Italian bread with mixed olives and schug aioli.

Vegetarian, gluten-free. Baby cucumbers, olive oil and thassos olives.

Vegetarian, gluten-free. Fresh leaves, toasted almonds, cilantro, sweet chili citrus vinaigrette.

Vegetarian. Grape tomatoes, basil chips, pine nuts, and garlic breadcrumbs.

Garlic confit balsamic vinegar and mustard aioli.

Amarena cherries and white toast.

Satay sauce, white cabbage, sesame seeds, crispy white noodles.

Gluten-free. Mint, green chili pepper and thassos.

With slow-cooked asado dumplings.

Vegetarian, gluten-free. Mushroom, chestnuts, basil oil, and Portobello chips.

Amba tahini, grated tomatoes and fresh leaves in sumac.

Spicy tomato salad, tahini and lemon pickle.

Pita, lamb, capers, and mint, grilled and served with tahini.

Vegetarian. Grilled eggplant fillet and amba tahini.

Japanese sweet peppers tossed.

250 grams (9 oz.) of homemade ground beef served on a bun with fresh vegetables.

Homemade ground ribeye burger serve on a hamburger bun with lettuce, tomato, red onion and pickles.

250 grams (9 oz.) of choice lamb served on a hamburger bun with fresh vegetables.

18-20 oz. ribeye steak, dry-aged 35 days.

Tender cut meat, with red wine sauce and onion rings.

Roasted shiitake mushrooms and teriyaki sauce.

With white asparagus and demi glaze.

Served with tahini, chopped vegetable salad and grilled eggplant.

With fennel and demi-glaze.

With jerusalem sunchokes.

In an Asian marinade with cauliflower steak and lentil.

Gigantic real viennese schnitzel in our special coating.

Grilled boneless baby chicken steak in BBQ sauce and potato baked to perfection on a bonfire.

Garlic and toasted pistachio crust.

In an Asian marinade.

On eggplant cream and roasted cauliflower.