” 38 RESTAURANT cuisine strives to push the boundaries of traditional flavours, in chef Joonas Koppel signature style.
Renaissance in food worship, an unorthodox dining experience. “
” 38 RESTAURANT cuisine strives to push the boundaries of traditional flavours, in chef Joonas Koppel signature style.
Renaissance in food worship, an unorthodox dining experience. “
Chef Recommends
Entrée
CHARCOAL OVEN MUSSELS
17€
17€
zucchini mosaic / dehydrated tomato / dill mayo
ORIENTAL TAR-TAR
18€
18€
beef / miso mayo / smoky beetroot / egg yolk
TRUFFLE POTATO SOUP
16€
16€
potato fondant / truffle / garlic
Main
400°C 🍆
24€
24€
vintage parmesan fondue / warm tomato salad / served tableside
BLACK COD
35€
35€
yuzu-cauliflower cream / broccolini / apple oriental
STUFFED QUAIL
27€
27€
onion-potato cream / brussels sprouts / salvia jus
Sweet
SUMMER MEMORY
10€
10€
basil ice cream / wild strawberry / chamomile foam
A WALK TO THE FOREST
10€
10€
porcini tiramisu / hazelnut ice cream
TANGERINES & ORANGES
10€
10€
yogurt / orange chocolate / tangerine & truffle jam / hazelnut
Chef Recommends
Entrée
CHARCOAL OVEN MUSSELS
17€
17€
zucchini mosaic / dehydrated tomato / dill mayo
ORIENTAL TAR-TAR
18€
18€
beef / miso mayo / smoky beetroot / egg yolk
TRUFFLE POTATO SOUP
16€
16€
potato fondant / truffle / garlic
Main
400°C 🍆
24€
24€
vintage parmesan fondue / warm tomato salad / served tableside
BLACK COD
35€
35€
yuzu-cauliflower cream / broccolini / apple oriental
STUFFED QUAIL
27€
27€
onion-potato cream / brussels sprouts / salvia jus
Sweet
SUMMER MEMORY
10€
10€
basil ice cream / wild strawberry / chamomile foam
A WALK TO THE FOREST
10€
10€
porcini tiramisu / hazelnut ice cream
TANGERINES & ORANGES
10€
10€
yogurt / orange chocolate / tangerine & truffle jam / hazelnut
