Bistro
Mon–Fri, Breakfast 07.00–11.00 Lunch 11.30-15.00 Dinner 17.00-00.00 | Sat–Sun, Brunch 08.00–16.00 Dinner 17.00-00.00 |
From breakfast through dinner, the Bistro is the lively heart of the hotel. The charcoal grill never stops glowing. Local ingredients meet global culinary influences. The menu blends classics with innovative dishes, where vegetarian options always are available.
Food
Bread basket & butter 85
Croissant 60
Ham, cheese & marmalade 90
Fruit plate 90
Yoghurt & granola 90
Oat porridge with applesauce 90
Cheese scones with marmalade & cream cheese 120
Breakfast broth 90
Scrambled eggs with chives & toast 130
Egg & soldiers with cold-smoked salmon 140
(add Stura caviar +290)
Omelette 160
(add cheese, ham or spinach +40)
Morcilla sausage & fried egg 120
Danish rye bread with avocado, zhoug & feta cheese 160
House bacon sandwich 130
Green salad 70
Pommes pailles 70
Cookie plate 75
French toast 120
Drinks
Black coffee [Panama Anselmito] 60
Espresso [Simply Black] 40
Macchiato 45
Cortado 50
Cappuccino 55
Caffè Latte 60
Earl Grey 75
Green Jasmine 75
Rooibos 60
Orange juice 65
Grapefruit juice 65
Ginger shot 50
Food
Bread basket & butter 85
Cheese, ham & marmalade 90
Croissant 60
Yoghurt & granola 90
Oat porridge with applesauce 90
Fruit plate 90
Cheese scones, marmalade & cream cheese 120
1/2 dozen oysters with migonette 195
Danish rye with avocado & feta 160
Scrambled eggs with chives and toast 130
Omelette 130
(add cheese, spinach, mushrooms or ham +40)
Eggs Florentine 210
Eggs Benedict 240
Eggs Royale 260
'Nduja toast with ricotta & honey 170
Caesar salad with Santoña anchovies 180
(add fried chicken +110)
Burrata with winter tomato, blood orange & coriander 210
Fried chicken sandwich & pommes pailles 280
Grilled entrecôte with red wine sauce & beurre maître d'hôtel 420
Green salad 70
Pommes pailles 70
King Oscar cake 140
Chocolate mousse with cherries & langue de chat 140
Dutch pancake, maple syrup & ice cream 160
Cookie plate 75
Plat du Jour 225
Starters
Mortadella & grissini 140 Half-dozen oysters 195
Mains
Soupe du jour 170 Fried chicken sandwich with coleslaw 280 Spaghetti with blue mussels & Petrilli tomatoes 270
Sides
Green salad 70 Pommes pailles 70
Dessert
Robiola with rye crackers & rosemary honey 130 A scoop of ice cream or sorbet 70 King Oscar's cake with chocolate sauce 140
Snacks
Rosemary olives 80 Half dozen oysters 190 Mortadella & grissini 120 Bread & butter 60 Green salad 70 Pommes pailles 70
Starters
Endive, beetroot, winter tomato, egg & aïoli 170 Burrata with artichoke, fennel & pesto 210 White asparagus, bottarga butter & blood orange 220 Grilled pulpo, tardivo, harissa & pomelo 220
Mid-sized dishes
Soupe du jour 170 Fried chicken sandwich with pommes pailles 280 Spaghetti with blue mussels & Petrilli tomato 270
Mains
Ricotta & herb tarte fine with grilled vegetables 320 Butcher’s steak with spring peas & beurre maître d'hôtel 390 Grilled duck breast with celeriac & tapenade 390 Cod with chickpeas, peppers & rouille 420
To share for 2 or more, 30 min
Grilled chicken with garlic confit, watercress & parsley breadcrumbs 490 Club steak with grilled onion & sauce Bordelaise 1100
Dessert
Robiola with rye crackers & rosemary honey 140 A scoop of ice cream or sorbet 70 Chocolate chouquettes with chantilly 140 King Oscar’s cake 140 Crème caramel & rhubarb 140 Pecan cake & caramel ice cream 140