Lunch
For lunch we suggest our lunch menu, which always follows the season and includes our best dishes.
You can also order from our a la carte menu and explore our exciting range of dishes.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
THEO'S LUNCH MENU
Tartare with marrow, puntarella with pesto on Nori & breadcrumbs
THEO’s signature bread with garlic and thyme
–
Catch of the day on crouton with pommes puree, steamed chard and mussels and khao soi sauce
Or
Beef tenderloin with pommes puree, steamed spinach, carrots and sauce with smoked marrow, morels and pepper
// +125
–
Chocolate cake with mandarin and cocoa sorbet, malt and cocoa tuile
Or
Pistachio ice cream with pistachios, olive oil and Antonius Baerii caviar +50
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
THEO'S GREEN LUNCH MENU
Zucchini with almond vinaigrette, almond cream and Vadouvan
THEO’s signature bread with garlic and thyme
–
Eggplant with parmesan sauce, puntarella and green tomatoes
–
Chocolate cake with mandarin and cocoa sorbet & malt and cocoa tuile
Or
Pistachio ice cream with pistachios and olive oil + 50
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
À LA CARTE
SNACKS
Chicken wings in gochujang with peanuts and green shiso – 2 pieces // 75
Crustade with tuna, avocado cream and salsa verde – 2 pcs. // 75
Takoyaki with smoked sour cream, hoisin and bonito flakes – 2 pieces // 75
All 3 snacks per person // 175
SMALL DISHES
THEO’s signature bread with garlic and thyme // 60
Tartare with marrow vinaigrette, puntarella tossed with pesto on Nori seaweed and crispy breadcrumbs // 110
Zucchini tossed with almond vinaigrette, almond cream and Vadouvan curry //110
White fish crudo with cucumber relish, fresh pomelo, tomatillo, radishes and citrus vinaigrette // 95
Buratta with green beans, wild garlic and crispy chili oil// 80
Arancini milinese with saffron and black garlic // 80
Arrancini with saffron and black garlic cream // 80
BIG DISHES
Fish of the day on crouton with pommes puree, chard and mussel and khao soi sauce // 195
Eggplant schnitzel with bold parmesan sauce, puntarella, green tomatoes and mustard herbs // 195
Beef tenderloin with pommes puree, steamed spinach, carrots and sauce with smoked marrow, morels and pepper // 320
SIDES
Bitter salads with anchovy cream, croutons and grated parmesan // 65
Mac & cheese croquettes with kimchi mayonnaise // 65
DESSERTS
Chocolate cake with mandarin and cocoa sorbet, dark syrup, malt and cocoa tuile // 110
Pistachio ice cream with pistachios, olive oil and Antonius Baerii caviar // 160
Affogato – espresso with vanilla ice cream // 85
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian and vegetarian if informed in advance