Weekly fish – 24.5
Orzo – Sorrel – Sour butter sauce

Tartare – 17.5
Seasonally chosen meat preparation

Scallops – 21
Peas – Kohlrabi – Kosho

Pasta – 19
Weekly changing fresh pasta

Peas and beans salad – 17.5
Green yoghurt – Stracciatella – Peas – Beans – Isot honey

Ribeye – 25.5
Haricot beans – Potato puree

Fitz menu | Veggie – 44
Including wine, water and coffee – 73
Extra course: Artichoke – 13.5

Beet
Cantaloupe – Gazpacho

Eggplant
Miso antiboise

Rooibos
Cacao – Chocolate