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April 2020

Japan meets Italy

Thursday 2. April _ 19:00 - 23:00

Two cultures, Italian and Japanese, paying homage to each other and offering mutual inspiration. We will be preparing an extravagant Italian-Japanese menu inspired by Yoji Tokuyoshi from the Tokuyoshi Restaurant in Milan. JAPAN-ITALY MENU Saluti di La Cucina Tuna Sashimi, Olive Oil, Amalfi Lemon, Ponzu Gel Breton Monkfish "Creamy Spicy", Miso, Orange Fillets, Salad Hearts, Jalapeno Scorched Red Shrimps, Scottish Scallop, Yuzu, Tomato Confit Spaghetti, Tobiko, Chives, Shallots, Dashi Foam, Shiso Quail Breast, Green Asparagus, Truffle Butter, Parmesan Crisp Takati…

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Japan meets Italy

Friday 3. April _ 19:00 - 23:00

Two cultures, Italian and Japanese, paying homage to each other and offering mutual inspiration. We will be preparing an extravagant Italian-Japanese menu inspired by Yoji Tokuyoshi from the Tokuyoshi Restaurant in Milan. JAPAN-ITALY MENU Saluti di La Cucina Tuna Sashimi, Olive Oil, Amalfi Lemon, Ponzu Gel Breton Monkfish "Creamy Spicy", Miso, Orange Fillets, Salad Hearts, Jalapeno Scorched Red Shrimps, Scottish Scallop, Yuzu, Tomato Confit Spaghetti, Tobiko, Chives, Shallots, Dashi Foam, Shiso Quail Breast, Green Asparagus, Truffle Butter, Parmesan Crisp Takati…

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Japan meets Italy

Saturday 4. April _ 19:00 - 23:00

Two cultures, Italian and Japanese, paying homage to each other and offering mutual inspiration. We will be preparing an extravagant Italian-Japanese menu inspired by Yoji Tokuyoshi from the Tokuyoshi Restaurant in Milan. JAPAN-ITALY MENU Saluti di La Cucina Tuna Sashimi, Olive Oil, Amalfi Lemon, Ponzu Gel Breton Monkfish "Creamy Spicy", Miso, Orange Fillets, Salad Hearts, Jalapeno Scorched Red Shrimps, Scottish Scallop, Yuzu, Tomato Confit Spaghetti, Tobiko, Chives, Shallots, Dashi Foam, Shiso Quail Breast, Green Asparagus, Truffle Butter, Parmesan Crisp Takati…

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Sushi & Sashimi - Cooking School with Lyn Truong

Thursday 16. April _ 12:00 - 23:00

Yellowfin Tuna, White Halibut, Maki, Nigiri, Inside Out, Special Roll and more Cooking from 12:00 until 15:00. From 19:00, 6-course menu, feasting with wine accompaniment Included in the price: Cooking Course, Gourmet Menu, Aperitif, Water, Wines and Coffee. Price per person € 140,00 Accompanying person for the Gourmet Menu with Drinks, without Cooking Course. Price per person € 90,00 Reserve a seat

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Hardthaus School of Cooking - Seafood

Saturday 25. April _ 12:00 - 23:00

Scallop, Polpo, Calamaretti, Gamba, Vongole and more Cooking from 12:00 until 15:00. From 19:00, 6-course menu, feasting with wine accompaniment Included in the price: Hardthaus Cooking Course, Gourmet Menu, Aperitif, Water, Wines and Coffee. Price per person € 160,00 Accompanying person for the Gourmet Menu with Drinks, without Cooking Course. Price per person € 110,00 Reserve a space

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May 2020

1st May Spring Menu - Lunch

Friday 1. May _ 12:00 - 16:00

1st May Spring Menu Greeting from the kitchen Beef Tartare, Jalapenos, Szechuan Pepper, Guacamole, Shiso Wild Garlic Foam Soup, 180 Minute Egg, Croutons Lightly Smoked Arctic Sea Salmon Trout, Asparagus, Chive Foam Elderflower Sorbet poured over with Cremant Medallion of Veal Fillet, Tarragon Gravy, Vegetable Cassoulet, Rissole Potato Quark Dumplings, Strawberry-Rhubarb Ragout, White Chocolate Crisp, Sour Cream Ice Cream Menu € 68,00 per person Menu without Arctic Sea Salmon Trout € 58,00 per person Reserve a seat

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1st May Spring Menu - Evening

Friday 1. May _ 18:00 - 22:00

1st May Spring Menu Greeting from the kitchen Beef Tartare, Jalapenos, Szechuan Pepper, Guacamole, Shiso Wild Garlic Foam Soup, 180 Minute Egg, Croutons Lightly Smoked Arctic Sea Salmon Trout, Asparagus, Chive Foam Elderflower Sorbet poured over with Cremant Medallion of Veal Fillet, Tarragon Gravy, Vegetable Cassoulet, Rissole Potato Quark Dumplings, Strawberry-Rhubarb Ragout, White Chocolate Crisp, Sour Cream Ice Cream Menu € 68,00 per person Menu without Arctic Sea Salmon Trout € 58,00 per person Reserve a seat

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Mother's Day Menu - Lunch

Sunday 10. May _ 12:00 - 16:00

Mother's Day Menu Greeting from the kitchen Marinated Spring Vegetables in Rice Paper, White Halibut, Lime Vinaigrette, Marinated Melon Parsley Foam Soup, Gamba, Crispy Chips Asparagus Tips, Bearnaise Sauce, Poached Egg, Sieved Spinach Strawberry-Pepper Sorbet and Basil Braised Shoulder of Veal, Spring Truffle, Fava Beans, Potato Mousseline Raspberry Jelly Foam, Elderflower Sorbet, Nectarines Menu € 65,00 per person Menu without White Halibut € 55,00 per person Reserve a seat

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Mother's Day Menu - Evening

Sunday 10. May _ 18:00 - 22:00

Mother's Day Menu Greeting from the kitchen Marinated Spring Vegetables in Rice Paper, White Halibut, Lime Vinaigrette, Marinated Melon Parsley Foam Soup, Gamba, Crispy Chips Asparagus Tips, Bearnaise Sauce, Poached Egg, Sieved Spinach Strawberry-Pepper Sorbet and Basil Braised Shoulder of Veal, Spring Truffle, Fava Beans, Potato Mousseline Raspberry Jelly Foam, Elderflower Sorbet, Nectarines Menu € 65,00 per person Menu without White Halibut € 55,00 per person Reserve a seat

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Hardthaus School of Cooking - Barbecue

Thursday 28. May _ 12:00 - 23:00

Dry-Aged Rib-Eye, Dry Aged Burger, Iberico Pork, Brisket, Salsa, Jalapenos and more Cooking from 12:00 until 15:00. From 19:00, 6-course menu, feasting with wine accompaniment Included in the price: Hardthaus Cooking Course, Gourmet Menu, Aperitif, Water, Wines and Coffee. Price per person € 150,00 Accompanying person for the Gourmet Menu with Drinks, without Cooking Course. Price per person € 90,00 Reserve a space

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