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Anonymous
Shared on 11/7/2025
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Original Menu
All Items
Soup of the day
Tagessuppe
Soup of the day is a daily special soup, which varies depending on the day. The ingredients and type of soup change daily.
3.9
Small mixed salad
kleiner Mix Salat
A small salad with a mix of various greens and vegetables. It is a light and refreshing dish, often served as a side or starter.
4.1
Cheese Fries
Cheese Fries
Fries topped with cheddar sauce, tomatoes, spring onions, and sour cream. It is a popular comfort food dish.
9.9
Loaded Fries
Loaded Fries
Fries topped with pulled pork, cheddar sauce, tomatoes, spring onions, and sour cream. It is a hearty and flavorful dish.
13.1
Greek Salad
Greek Salad
A traditional Greek salad made with tomatoes, cucumbers, bell peppers, red onion, feta cheese, and olives, served with flatbread. It is a refreshing and healthy dish.
12.2
Hummus & Baba Ganoush
Hummus & Baba Ganoush
A combination of hummus and baba ganoush, served with flatbread. Hummus is a dip made from chickpeas, tahini, lemon juice, and garlic, while baba ganoush is a dip made from eggplant, tahini, lemon juice, and garlic. The dish also includes olives and Greek sheep cheese.
12.9
Caesar Salad
Caesars Salad
A Caesar salad with crispy bacon, grilled chicken breast, butter croutons, and Grana Padano chips on iceberg lettuce with Caesar dressing. It is a popular salad dish.
13.6
Burrata and Pomodorini Salad
Insalata di Burrata e Pomodorini
A salad made with cherry tomatoes, burrata cheese, and herb pesto, served with garlic crostini. Burrata is a fresh Italian cheese made from mozzarella and cream.
13.6
Yellow Spring Bowl & Jasmine Rice
Yellow Spring Bowl & Jasminreis
A bowl with coconut milk, pumpkin, sweet potato, spring cabbage, cauliflower, carrots, yellow beets, and steamed jasmine rice. It is a vegetarian dish with a variety of vegetables and flavors.
13.9
Beef Stifado
Beef Stifado
Braised Höllerschmid beef shoulder with shallots and spices, served with flatbread. Stifado is a Greek stew, traditionally made with beef or rabbit.
16.2