What’s on the Menu?

And how much does it all cost?

As we rely on perfect preparation to make your evening as perfect as we want it to be for you, the menu including signature dishes will be available for everyone from September 1.

If you wish, you can enrich your menu with a special signature course featuring Wagyu A5 from Hokkaido – perfect for sharing at the table.

Here’s a glimpse of what our actual menue looks like:

first bites

Gequellde mit weißem Kees

“Kesselfläsch”

“Weck Worschd ‘un Woi”

Dampfnudel un Woisß

As Provisions for the Journey

• Creme of Lobster
•    Nam Pla, Celery and Peanuts

• The Menu

• Sakizuke 

• さきづけ / さきづき

• Double-clarified essence of roasted potato skins
  grilled whipped cream and Royal caviar

  Venison loin
  “Baden-Baden”

  Grilled eel “Donburi”
  daikon radish, sansho pepper and Ikura

  “Unnecessarily decadent ramen”
  black truffle, lobster, and torched duck liver

  Sturgeon with yuzu kosho and smoked beef
  savoy cabbage, salsify with Vin Jaune and beef tea

  Sourdough bread
  with fermented grains and caraway

  Kakigori
  “Tokyo Mule”

  Bee sting cake “Intense”
  vanilla, yeast, almond, and honey

Topfen-Waffle glazed with Wagyu beef fat
truffle ice cream, grilled apple and elderflower

Wagashi

A memory 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.