№ 02 · The food menu · changes monthly

Plates that like wine.

A short menu, written to flatter what's open at the bar. The chef and the sommelier argue about pairings once a month. The menu is what they agreed on this time.

Snacks to share

Start here

House focaccia, salted butter
Hand-mixed each morning, baked at five. Olive oil from a friend in Sicily.
€6
Sicilian olives, fennel pollen
Castelvetrano. Brined slow. Almost too pretty to eat.
€7
Anchovies, butter, brown bread
Cantabrian, hand-filleted. The dish that built this menu.
€11
Burrata, pickled cherry, basil oil
Made in Puglia, on the plate within 48 hours. Bring back the cherry juice.
€16

"The burrata wants the Trousseau. Or the Pet Nat. Or both. You'll figure it out."

— Mira, chef

Plates

Things that need a knife

Beef tartare, ash mayo, crackers
Hand-cut. The mayo is smoked over juniper. Pair with the Gamay.
€19
Ricotta gnudi, brown butter, sage
Five pillows of fresh sheep's ricotta, almost no flour. Reckless.
€18
Whole grilled mackerel, salsa verde
Brittany, line-caught, on the bone. Eat with your hands.
€24
Hanger steak, smoked potato
Grass-fed Bavarian. Served rare unless you really insist otherwise.
€28
Roasted carrots, harissa, hazelnut
The reason vegetarians come back. The carrots are local. Boring story.
€17

For the table

For three or four

Sweets

The one dessert

Vegetarian, vegan, or allergy notes — tell us when you sit down and we'll work it out. The kitchen closes at 22:30. Wine keeps going until last call.