EVENING

As a guest at Substans, you will be presented with a menu consisting of a varying number of servings, all depending on the season and the ingredients we have available in the kitchen.

Now it will be possible to get a small menu, including 4 snacks and 4 servings, only in the weekday’s  of Tuesday’s, Wednesday’s  and Thursday’s

Typically, there will be more dishes in the spring and summer months, where everything sprouts and grows wild, and slightly fewer but a bit heavier dishes in the fall and winter months.

The guiding principle in the composition of our dining menus across the turn of the seasons is a curious and open-minded approach to the good meal.

EVENING MENU

BROTH ~ APPLE ~ OLIVE OIL
OYSTERS ~ PEAR ~ HORSERADISH
QUINCE ~ FRESH CHEESE ~ VENDACE ROE
CELERIAC ~ SMOKE ~ CLAM
SQUID ~ CARROT ~ CILANTRO
~
KING CRAB ~ CELERIAC ~ CHILI
WHITE ASPARAGUS ~ CAVIAR ~ ALMONDS
2023 ‘Les Bois Vilmet’ 1 Cru Allouchery Deguerne
Juice: Apple, Yuzu
WITCH FLOUNDER ~ FENNEL ~ YUZU
2022 ‘ Stirn’ Peter Lauer
Juice: Grapefruit, Ginger
BREAD ~ HORSERADISH ~ BROWN SHRIMP
Beer: Gamma Brewing
Juice: Gamma Brewing
ASPARAGUS ~ LOKE ~ OYSTER
LANGOUSTINE ~ GOOSEBERRY ~ PARSLEY ROOT
2022 ‘1G Hohensülzen’ Battenfeld Spanier
Juice: L’antidote
BEEF ~ RHUBARB ~ SMOKED BUTTER
2022 ‘Haut de la Butte’ Dom. de la Butte
Juice: Black tea, Peber & Berry
CRÈME FRAICHE ~ RASPBERRY ~ CILANTRO
JURUSALEM ARTICHOKE ~ KEFIR ~ CARAMEL
2020 ‘Sparkling ice’ Cold Hand Winery
Juice: Herbal Mint Tea, Sirup & Yuzu
PEAR ~ YUZU
CROISSANT ~ LAVENDER

SMALL MENU
(Tuesday’s, Wednesday’s and Thursday’s)

BROTH ~ APPLE ~ OLIVE OIL
OYSTERS ~ PEAR ~ HORSERADISH
QUINCE ~ FRESH CHEESE ~ VENDACE ROE
CELERIAC ~ SMOKE ~ CLAM
SQUID ~ CARROT ~ CILANTRO

~

WHITE ASPARAGUS ~ CAVIAR ~ ALMONDS
WITCH FLOUNDER ~ FENNEL ~ YUZU
BEEF ~ RHUBARB ~ SMOKED BUTTER
JURUSALEM ARTICHOKE ~ KEFIR ~ CARAMEL
CROISSANT ~ LAVENDER