DINNER

Dinner is served from Thursday to Saturday from 18.00 to 21.00, Sunday from 17.30 to 20.30.

 

KASVIO CHEF’S MENU

Hibiscus flower, appel salsa, tapioca cracker

Porcini pâté, chestnut mushrooms, buckwheat, oyster leaf

Sourdough bread from the Amadeus Bakery

Leek rolls filled with white beans, pine nuts and almonds. Cauliflower-white chocolate sauce, fennel, powdered fermented leek

Kale dough dumpling with fermented tofu. Shiitake, butternut squash and Lapsang Souchong broth

Carrot-cardamom tartlet, pickled heirloom carrots

Bergamot mousse, charcoal sponge cake, yuzu Namelaka and black sesame brittle

……………………………………………………  59.00

Accompanying wines 
………………………………………………………32.00

Low-alcoholic pairing with wine, kombucha and beer

………………………………………………………24.00

Kombucha pairing ………………………………………………………20.00