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Lunch
Monday to Friday, 11:30 a.m. – 1:30 p.m.
Monday
Chicken thigh steak | Bramata from Belpberg | Carrots | Lemon velouté
For starters: Winter salad
31.5
Jerusalem artichoke mash | Confit leek | Onsen egg | Vegetable jus | Hazelnuts
For starters: Autumn salad
28.5
Tuesday
Chicken thigh steak | Bramata from Belpberg | Carrots | Lemon velouté
For starters: Winter salad
31.5
Jerusalem artichoke mash | Confit leek | Onsen egg | Vegetable jus | Hazelnuts
For starters: Winter salad
29.5
Wednesday
Potato and kimchi patties | Aare water | Carrot and cabbage salad | Sesame vinaigrette | Avocado remoulade
For starters: Winter salad
27.5
Dried bean salad | Boiled potatoes | Caramelized tofu | Sunflower seeds
For starters: Winter salad
27.5
Thursday
Potato and kimchi patties | Aare water | Carrot and cabbage salad | Sesame vinaigrette | Avocado remoulade
For starters: Winter salad
28.5
Dried bean salad | Boiled potatoes | Caramelized tofu | Sunflower seeds
For starters: Winter salad
25.5
Friday
To avoid food waste, we create two fresh and seasonal lunch menus from leftover food – Starter: Winter salad
Drinks
Homemade iced tea
0.5l | 1l + $4.50
5.5
Bernerwasser flat rate per person
loud + 1
2
apple spritzer
0.5l: 6.8, 1l 10.5
5.5
Limonade
Help yourself directly from the fridge
5.8
Various beers and wines
Ask us – we'll be happy to advise you
Snacks
Petit Couteau Salad Plate
Seasonal leaf salad | Diced vegetables | Homemade "Kuhfladen" bread | Homemade toppings
17.50
Cheese assortment from Jumis +4
Desserts
Homemade cake
Sweets from Mama Petit Couteau and Fiona's Bakery
Affogato
Homemade vanilla ice cream with espresso shot
8