Toasted sourdough bread and archipelago bread, served with browned butter and fresh lime cream – a perfect start to a meal.

Escargots gratinated with cheese, flavored with garlic and Aura blue cheese. Served with the house sourdough bread

Mushrooms gratinated with cheese, flavored with garlic and Aura blue cheese. Served with the house sourdough bread.

Tartar made from domestic beef sirloin, complemented with aioli, parmesan, pickled red onion and crispy deep-fried capers. A classic with a modern twist.

Tartlet pastry filled with dill foam, pickled fennel, red onion and smoked vendace from Lake Pielinen.

Roasted beetroot, accompanied by fresh lime cream, horseradish and crispy hazelnuts.

Creamy soft burrata cheese, roasted tomatoes and green pesto. Served with the house sourdough bread. Also suitable for sharing.

Domestic air-dried chili salami, smoked vendace from Pielinen, olives, roasted tomatoes and green pesto. Served with house-toasted sourdough bread.

Domestic beef tenderloin (150 g), crowned with the legendary Tassos pepper sauce. Served with a baked potato with herb cream and delicious mushroom-onion roast.

Double the pleasure: Tassos' pepper steak with an additional 150 g steak and a generous portion of legendary pepper sauce.

Vegetarian Butcher's noBeef patty with legendary Tassos pepper sauce. Served with baked potato with herb cream and delicious mushroom-onion stir-fry.

Lamb tenderloin marinated with mint and garlic. Served with rich red wine sauce, potato gratin and delicious mushroom-onion roast.

A generous platter featuring lamb tenderloin, Angus beef maminha and pork pluma. Served with roasted vegetables, red wine sauce, bearnaise sauce, chimichurri and potato gratin.

Juicy chicken with lemon verbena flavored bearnaise sauce. Served with broccolini, roasted tomato and French fries.

Deep-fried cauliflower, silky cauliflower puree and antiboise sauce. Crispy chickpeas and roasted hazelnuts for added crunch

Pan-fried whitefish in butter, antiboise sauce and silky cauliflower purée – a classically elegant combination.

Roasted eggplant, fresh lime cream and crispy chickpeas. Antiboise sauce and pomegranate seeds bring acidity and freshness to the dish.

Tenderloin is cut from the back part of the beef, which is known for its tenderness and low fat content. Tenderloin is one of the most valued steak cuts due to its fine-grained texture and mild flavors. A perfect choice for those who appreciate a soft and juicy steak.

Sirloin is cut from the animal's back, from the longissimus dorsi muscle. Sirloin is known for its consistent texture and rich flavor.

Petite tender is one of the most tender cuts of meat, cut from the rear part of the beef shoulder. Its name, Petite tender, comes from its resemblance to the tenderloin. Our kitchen has cooked the meat using the sous vide method to perfect tenderness, which is served medium rare.

Maminha is a popular, triangular-shaped beef cut that is taken from between the sirloin and the roast. It is known for its flavor and juiciness. The flavorful fat left on the surface keeps the meat moist during cooking. Our kitchen has cooked the meat using the sous vide method to perfect tenderness, served medium rare.

Pluma is a thin and appropriately fatty cut from the front shoulder of pork. Pluma contains plenty of fat and is marbled meat, which makes it extremely tender and juicy. The natural fattiness of the meat gives it a strong and rich flavor.

Red wine sauce (M,G)

Herb butter (L,G)

Lemon verbena flavored bearnaise sauce (L,G)

Chimichurri (VE,G)

Asian herb sauce (VE,G)

French fries (VE,G)

Baked potato with herb cream (L,G)

Potato wedges (VE,G)

Cauliflower puree (VE,G)

Green salad (VE,G)

Roasted beetroot with horseradish (VE,G)

Mushroom and onion casserole (L,G)

Potato gratin (L,G)

Strong and rich black label Emmental cheese and soft brie cheese. Served with house cherry jam, crispy seed crispbread and crackers.

Homemade melt-in-your-mouth brownie, vanilla ice cream and house cherry jam.

Meringue, refreshing passion fruit curd, berries, lemon verbena

Your choice of ice cream scoop and sauce

House ice cream (G)

Vanilla ice cream (L, G)

Vegan vanilla ice cream (VE, G)

Chocolate ice cream (L, G)

Cherry sorbet (VE, G)

Potato bun, burger patty, cheddar cheese, mayonnaise, ketchup and French fries

The portion includes a small salad and a sauce and side dish of your choice

The portion includes a small salad as well as a sauce and side dish of your choice.

The portion includes a small salad as well as a sauce and side dish of your choice.

Sauce options

Mayonnaise (V, G)

Children's pepper sauce (L, G)

Red wine sauce (L, G)

Bearnaise sauce (L, G)

Side options:

Mashed potatoes (L, G)

Roasted vegetables (VE, G)

Baked potato with herb cream (L, G)

French fries (VE, G)