- crispy phyllo pastry leaves in a mille-feuille, light honey mousse, vanilla-infused caramel
- 18 CHF
- Black Forest cake from Paul Castrischer original recipe since 1964 (milk or dark)
- 21 CHF
- tender cocoa sponge, vanilla custard
- 23 CHF
- light meringue, lemon caviar, and clementine juice
- 25 CHF
- fine selection of homemade ice creams
- 21 CHF
