Menu
To start
- Bosgård tartar – 18
- Whitefish crudo – 16
- Burrata and chanterelle – 16
- Brussels sprouts and garlic – 15
- Truffle arancinis – 15
In between
- Seasonal risotto – 13/23
To follow
- Dry aged selection – 15/100g
- Petit tender 180g – 30
- Iberico secreto 180g – 30
- Cut of the day – 39
- Trout and leek – 32
- Mushrooms and pumpkin – 23
Sides
- Potatoes – 4
- Tomato and onion – 5
- Pumpkin and feta – 5
- Red radicchio and parmesan – 5
To finish
- Tarte tatin for two – 18
- Hazelnut GelaTove – 11
- Pannacotta and blueberries – 8
- Cheese – 7
MD Experience – 69
Six-course menu of the day, includes three starters to share, seasonal risotto in between, main course and dessert.