The FUME menu doesn’t begin with a recipe. It begins with a question: What do I want to experience?

L E S   P E R L E S

ROSSINI GOLD CAVIAR
bump 4g   18
box 30g / toast, sour cream, chopped onion, dill   95

KING CRAB   35
green pea salad, smoked lardo, halloumi, crab sauce

LOBSTER ROYALE   65
brioche, celery salad, aioli

OCTOPUS   25
black garlic aioli, paprika sauce

COCKTAIL OYSTERS 3 / 6 / 12pcs    15 / 29 / 55
mignonette onion, lemon

BAKED OYSTERS 3 pcs   15
choricero ponzu

Oysters arrive fresh on Fridays and we only serve them on weekends.

A M U S E   A P É R I T I F S

TOMATI TARTARE PINTXOS   12
sourdough, Manchego cheese, olive oil

CANTABRIAN ANCHOVY PINTXOS   12
sourdough, lemon cream cheese, capers, olive oil

BEEF MARMALADE PINTXOS   12
Kaberneeme bread, oxtail, BBQ cucumber, peanut mustard

PINTXOS SKEWERS 2 pcs   12
olive, anchovy, pepperoncini

JAMÓN IBÉRICO & TXIPS   14
2022 Summum Jabugo
handmade potato chips, jamón, grilled peperoncini

S T A R T E R S

TOMATO CONFIT & ROASTED GOAT CHEESE   18
arugula and endive salad, vinaigrette

WHITEFISH CRUDO   21
cucumber tiger’s milk, Spanish almonds & dark grapes, watercress

TROPICAL SMOKED DUCK SALAD   19
watermelon, mango, arugula, cashew, pomegranate, cucumber, chili, ume sesame, hoisin vinaigrette

BŒUF TARTARE   22
toasted sourdough, FUME mix, parmesan

OX CONSOMMÉ & FOIE GRAS   25
oxtail soup, cheese brioche, black truffle, vegetables, onion oil

G A R D E N

WHITE ASPARAGUS   22
crispy potatoes, Hollandaise sauce, briciole, parmesan

WILD GARLIC LINGUINI   20
Pecorino Romano, olive oil

ROASTED CAULIFLOWER   18
peanut glaze, cheese fondue

S E A

ARGENTINIAN WILD CATCH TIGER PRAWNS   22
steamed tiger prawns, kill-bill sauce, aioli, brioche

“SQUID GAME” RISOTTO   25
squid ink, roasted squid, Pecorino Romano, olive oil

MUSSEL PLATTER   22
Cava garlic sauce
Chef Heinrich also recommends adding “Atelier” artisan fries

SEA BASS FILLET   32
Jerusalem artichoke, sugar snap peas, scallop & fish roe sauce

WHOLE GRILLED SOLE   100g 15
vertical salad, caper Beurre Blanc

C A T T L E

ENTRECÔTE AU POIVRE 300g   45
marinated green pepper, vertical salad, cognac-pepper sauce

LAMB RUMP  26
black pudding, crispy onions, lamb jus

CHICKEN YAKITORI   18
tare glaze, black garlic sketch-up, sesame, spring onion

DUROK RIBS  26
char siu glaze, crispy kale, pickles

S I D E S

GRILLED PADRÓN PEPPERS   8
smoked cheese cream, Manchego

COLOURED CARROTS & ROOT VEGETABLES   8
parsnip, parsley root, almond, mint, curry yogurt sauce

ARTISAN FRENCH FRIES „ATELIER“   8
sketch-up, truffle aioli

GRILLED BASQUE BELL PEPPERS   8
wild garlic and parsley vinaigrette, roasted garlic

GRILLED BEANS AND GREENS   8
sesame and soy garlic vinaigrette

CHIMICHURRI   5
South American style fresh herb sauce

D E S S E R T S

GRILLED PINEAPPLE   12
agave syrup, mezcal, coconut chips, coconut sorbet

PAIN PERDU   12
caramelized brioche, roasted hazelnuts, vanilla sauce, rum-raisin ice cream

BASQUE’I CHEESECAKE „SAN SEBASTIAN“   12
seasonal garnish

CHOCOLATE MOELLEUX XXL   20
hot chocolate cake with cherries, torched white chocolate, vanilla ice cream

M I N I   S U C R É S

GOLDEN EGG   25
Rossini Gold caviar, olive oil, gelato

TROPICAL KISS   8
mango, pineapple & passion fruit trio, crispy coconut, yuzu sorbet

SMOKED SAUNA BRÛLÉE   8
caramel crumble, licorice, tar ice cream

CHOCOLATE  CRÉMEUX   8
raspberry, olive oil, sea salt

ICE CREAMS 3 scoops   12
whipped cream, berries