EXPERIENCE REAL CRAFTSMANSHIP AND BEST PRODUCTS

In our kitchen we add masterly craftsmanship with the affection to the products we put into action. The result is a unique experience. We reduce the quantity of ingredients to a minimum and therefore define an on-point taste experience. Its foundation is the selection of the right products and their combination. In addition, our individual guidance when selecting dishes is essential for us.

To tickle your taste buds:

Summer
Menu

STARTER

Asparagus I Water cress I Lemon

ENTREE

Tuna raw marinated
Melon I Cucumber I Kaschk I Ponzu

MAIN COURSE I MEAT

Filet of veal I Cheek of veal
Shallots I Muesli I Yoghurt

MAIN COURSE I VEGETARIAN

Quinoa I Lovage
Romanesco broccoli I Sugar snap

DESSERT

Ivroire mascarpone ganache
Caramelized beet root
Basil

Energy booster for your conference

STARTER

Endive salad
sesame goat
Red quinoa tartlet with salad

MAIN COURSE – MEAT

lamb filet
Corn lettuce I baked vegetables

MAIN COURSE – FISH

Salmon steak I cucumber

MAIN COURSE I VEGETARIAN

Sepia noodles
king oyster mushroom I artichoke

DESSERT

Blueberry poppyseed muffin
almond I pistachio

AXICA Cut Station

STARTER

Salmon sashimi
pickled cucumber I Yuzu pearls

MAIN COURSE I MEAT

Short rip I Brisket I Filet
homemade chutneys and dips
a selection of salt and pepper

MAIN COURSE I VEGETARIAN

Grilled local vegetables from the Havelland
Celery cooked in a bread crust
Root vegetables boild in salt
Rosemary potatoes

DESSERT

Saffron chocolate cream
honey coated fruits I Baked dried fruits I plum

EXCELLENCE ALSO APPLIES TO OUR FOOD

“Of course, subjects such as sustainability, regionality, season and organic origin are important to us. We prepare our dishes with regional products whenever possible. Furthermore, we source our meat from species-appropriate husbandry and pay attention that spices are from organic origin. So as to avoid wastage, we try as much as possible to use the products entirely. If you wish to have a completely organic menu, we will be glad to create it for you.”

André Steuer, following several destinations across the globe he is now Executive Chef in the AXICA

EXPERIENCE THE AXICA OUTSIDE ITS PREMISES? NO PROBLEM!

You are thrilled about the AXICA cuisine and would like us to serve our unique dishes at another location? No problem, off-site catering can be arranged as well! Our team is composed of experienced event experts who can realise the complete AXICA service with its authentic features at other extraordinary locations; from organisation, interior design concepts, technical facilitation to the catering. Everything from one trusted hand.

Consulting is
the starter

Whether tasty snacks for a meeting, delicious finger food, a successful coffee break or an impressive dinner – the right advice and consulting at the beginning is highly important. Simply call us or send a mail.

 

Executive Chef de cuisine

André Steuer

+49 30 200086-0

andre.steuer@axica.de

AXICA is a member of