The rhythm of the seasons determines the composition of our menus at Foer. The heart of our dishes comes from the ingredients that we either source or forage locally. We love to exploit nature’s abundance at times and store that in our larder, however some ingredients remain beautiful in its rarity. Therefore, our menu keeps changing and adapting. This gives way for our kitchen to continuously reinvent itself, pressuring the excitement of creating new dishes for our guests to keep your experience surprising and fresh.
We kindly ask you to inform us about any allergies. Due to our menu set-up we’re not able to cater to all dietary restrictions.
Below is an example of what you could eat at Foer.
Foer menu 5 courses 60
Foer menu 7 courses 69
FLORA
parsnip / goat cheese / vetch
fennel / white currant / ramson
legumes / sun choke / sun flower seed
ravioli / yellow beetroot / goose egg
chard / potato / buttermilk
profiterole / elderberry / cacao
cheesecake / magnolia / vermouth
FAUNA
parsnip / goat cheese / vetch
fennel / white currant / ramson
legumes / sun choke / beef heart
ravioli / pork cheek / hazelnut
trout / roe / potato
profiterole / elderberry / cacao
cheesecake / magnolia / vermouth