The restaurant menu

The new restaurant Menu of Chef Christophe Hubert

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Organic lemon pulp, fresh herbs, extra virgin olive oïl 15.-

Swiss sweetbreads
Breaded, pea and mint ketchup 19.-

Swiss dried beef
Beef flank from Switzerland and condiments (80g) 16.-

Oven-baked, olive and basil 11.-


In different baking and textures, sometimes fruits, depending on the market of the day 25.-   

Tomatoes and burrata    
In a same plate, burrata and organic lemon pulp with oven baked tomatoes and olive 22.-

Albacore Tuna
Raw, flame seared, green beans, salicornia, tomato water, burnt pepper  36.-

Roasted coriander seeds, young vegetables, mustard 34.-

Swiss veal
Gravelax, dill, chervil, grated lemon, handed cut by knife 38.-

Swiss matured beef 8 weeks
Sirloin steak like a tagliata, parmesan, balsamic, arugula and herbs 39.-

Fillets, “Meunière”, french fries and mesclun salad 30.-

Swiss tartar beef
Cut with knife, frenc fries and mesclun salad 30.-


Homemade Pastry 8.-

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