What can you actually expect to eat with us?

And what will it cost?

The menu, excluding the “Signature dishes”, is currently priced at

Our menu is priced at €250 per person from Tuesday to Thursday.

On weekends (Friday and Saturday), the menu price is €270 per person.

With this adjustment, we are responding to the higher demand on weekends while also aiming to create a balanced and attractive offering during the week.

Despite the reduced VAT rate, it is unfortunately not possible for us to lower our prices due to continuously increasing costs — including premium ingredients, supplier costs, energy prices, and the general operational expenses of running the restaurant.

At the same time, it is very important to us to provide our team with fair and reliable wages and to maintain sustainable, long-term working conditions. Quality, consistency, and a responsible approach toward both our employees and our products remain our highest priorities.

In fact, you support us best through maximum hedonism and by saying “yes” to everything we have to offer. In return, we promise you an unforgettable evening.

As our menu consists almost entirely of fish and shellfish, we have decided to once again give one of our favourite ingredients of recent years a place on the menu.

And this is what our menu will look like from 11th. June .26:

Guud Stuub – Our Local Classics

„Gequellde mit weißem Kees“
„Rindfleesch un Meerrettich“
„Macaron – A Tribute to Our Region“
„Zwiwwelkuche“
„Dampfnudel un Woisoß“

Pantry

Kys Oyster “Chaudfroid”
Japasco, Matsubadaki and Myoga

Restaurant

Dashi
Shime Saba

Bluefin Tuna from Croatia
Kizami Wasabi, Smoked Daikon and Nashi Pear

Gently Grilled Lobster and Duck Liver
Elderflower, Young Ginger and Tokyo Turnip

Chawanmushi with Royal Caviar
Lobster Dashi, Kujo Negi, Finger Lime and Beans

Catch of the Day
Grilled Mussels, Fava Beans and Artichoke

A5 Kagoshima Wagyu
Beef Tea with Wagyu ’Nduja, Garlic and Salad

Sourdough Bread
Fermented Ancient Grains and Caraway

Sturgeon Studded with Smoked Eel
Cabbage, Dornfelder Vinaigrette and Roasted Caraway Oil

Kakigori
“Gintense Shiso Smash”

Bienenstich “Intense”

Cured Apricot and Duck Liver Ice Cream
Yellow Wine, candied Pumpkin and Walnut

Wagashi

Memories of the Evening

A few words about the journey – and the evening you’ll spend with us. This experience is a perfect reflection of our backgrounds, our passions, and the inspiration we’ve gathered from the many restaurants we’ve visited together.

We – the minds behind this idea – are Bettina and Ben. Our passion is visiting great restaurant concepts and tasting wines.

But let’s start at the beginning. I was never the best in school, which meant I had to train as a baker—at the time, and in the long run, not really something for me. But now, almost 20 years later, I can say that this time shaped me, even if unconsciously. It taught me discipline, a love for craftsmanship, and an eye for detail.

And that same eye for detail is what drove me through my second training as a chef—and what continues to captivate me to this day. I love the little things, the details that quietly elevate a dish or an evening.

The journey through our thoughts is truly tangible in the design of the space. 15 was the number that guided us at Intense for a long time: 15 courses for 15 guests. In the new Intense, we want to loosen that up a bit. Yes, there will still be many small and medium-sized dishes, but we’ll adapt them to the seasons.

Gastronomy is changing, and it has to change. A table on the weekend will cost more in the future, simply because demand exceeds supply. This has been the case in other industries for ages, yet restaurateurs have never dared to take this step. In the end, it’s our staff who will benefit from it.

Crusty, warm bread as a tribute to our roots. Small dishes that are intense, sometimes challenging, but always delicious. True craftsmanship that doesn’t start with buying great ham, but rather making everything from scratch. When we use soy sauce and miso, we naturally make them ourselves from regional ingredients. And while we try to minimize imported foods as much as possible, I can’t imagine cooking without yuzu, truffles, and other incredible ingredients.

I love purism—but sometimes that extra touch is just what makes a dish truly special. So there’s no place for dogmatism here. In the end, it’s all about flavor—intense aromas and dishes that connect you with us, carried by fire and smoke, and that move you emotionally.

Sharp acidity, softened by the magic of good butter. Raw fish, caressed by the umami of fermented sauces and fruits. Vegetables, cooked over embers, where their finesse meets raw power. Meat, preferably game, dressed in a new classic way. Desserts, some entirely new, others bringing a smile to your face as they take you back to childhood.

The open kitchen gives you a direct view of many hands at work, the roaring fire, and the opportunity to ask us anything, anytime.

This is “Intense”. This is us.