His gourmet cuisine combines a variety of cultural influences and experiences. The careful and sustainable handling of food has top priority. His restaurant has already been awarded a MICHELIN star for its creative concept, which newly inspires the term "New Dining". You start together the evening with a champagne aperitif and support Anthony Sarpong with the preparation. Afterwards the menu will be served accompanied by exquisite wines.


Amuse Bouche
Yakitori Duck
Savoy cabbage | sesame | raspberry |lupines
Galician Pulpo
Corn | Aji Panca | Achiote | Medlar.
Irish Saddle of Lamb
Pastinake | Currants | Shimenji | Spring Onion
Pre Dessert
Ganache Berry Variation
Aperitif Champagner Alexandre Bonnet
wine accompaniment
Coffee specialities and mignardise

Cutting with the sharpest knives in the world

An exclusive dish includes exclusive knives. Of course, you can try out all Nesmuk knife types during preparation.