Menu
To start
- Bosgård tartar – 18
- Whitefish crudo – 16
- Burrata and zucchini– 16
- Eggplant and chickpeas – 15
- Truffle arancinis – 15
In between
- Seasonal risotto – 13/23
To follow
- Dry aged selection – 15/100g
- Petit tender 180g – 30
- Iberico pluma 180g – 30
- Cut of the day – 39
- Sea bass and lemon butter – 32
- Cabbage and white beans – 22
- Chicken Meuniére – 20
- MD Burger – 22
Sides
- Potatoes – 4
- Tomato and onion – 5
- Sugar peas and ricotta – 6
- Red radicchio and parmesan – 6
To finish
- Tarte tatin for two – 18
- GelaTove and cherries 11
- Chocolate mousse – 8
- Cheese – 7
MD Experience – 69
Six-course menu of the day, includes three starters to share, seasonal risotto in between, main course and dessert.