Our cuisine is rooted in classic cooking techniques, inspired by Southern Europe while honoring Nordic ingredients. With a focus on fresh seafood, quality meats, and seasonal vegetables, we let each ingredient shine, using the Josper grill as an essential part of our cooking. Sauce is more than just an accompaniment—it takes center stage, adding depth and richness to the overall experience.

Whether you're here for a light bite, a full dining experience, or simply a glass of wine or a cocktail, aye aye invites you to explore a menu where open-fire cooking and bold Mediterranean flavors come together in perfect harmony.

Dinner Menu

Lunch Menu

Dinner menu

Snacks

Oysters
- 65 “Gillardeau” oysters á la bloody mary
  
  With pimento juice, lime and olive oil
- 300 6 oysters
- 600 12 oysters
750
30g Gold caviar
With potato blinis and crème fraîche
75
White anchovies
On toasted sourdough bread with caramelized garlic and lemon
95
Marinated blue mussels
With black garlic mayonnaise
125
Thinly sliced Ibérico ham
115
Crispy arancini
With oxtail, lemon confit, and lobster emulsion
55
aye aye focaccia
With whipped Danish butter
55
Roasted and salted Marcona almonds
55
Picholine olives in aromatic olive oil
60
Crispy French fries
With Provençal herbs and garlic-parsley mayonnaise

aye aye menu

Try our 10-course shared menu featuring snacks, smaller dishes, fresh pasta, a main from the Josper grill, and dessert. Combine it with one of our 4-glass beverage pairings.

Price per guest:
600
+550 wine pairing 1
+900 wine pairing 2
+350 non-alcoholic beverage pairing
- This menu has to be selected by the whole table. This menu is not available in a vegan option.

Smaller dishes

155
Halibut crudo
With watermelon vinaigrette and sumac
135
Danish stracciatella
With fig leaf oil and grilled romaine salad
140
Grilled sardines
With capers vinaigrette and lemon
160
Artichoke hearts
In anchovy butter and crispy breadcrumbs
110
Heirloom tomatoes in different textures
With tomato vinaigrette, saffron, and basil
155
Salad of grilled zucchini
With Romesco, poached eggs, and cheese sauce

Fresh pasta

160
Caserecce
With black pepper, pecorino, and morels
150
Linguine
With mussels, chili, and parmesan
185
Angelotti
With sweet corn, chanterelles, and Scamorza

Shared main courses from the Josper grill

All courses are served with aye aye salad and crispy French fries.

900
Turbot grilled on the bone
With vin blanc sauce with basil
800
Côte de boeuf
With sauce Bordelaise
mp
Grilled whole lobster
With lobster glace and sicilian lemons

Main courses from the Josper grill

365
Poussin
With grilled padrons and chicken jus with grilled lemons and oregano
335
Whole steamed lemon sole
With fennel confit, galia melon, and bergamot beurre blanc
285
Grilled dorade
With glazed spring leeks and saffron sauce
320
Grilled lamb
With fava beans, mint and lamb jus
310
Beef bavatte
With haricots verts and salsa verde
Sides
- 85 Stuffed zucchini
  
  Filled with piment and black olives
- 85 Verdure grigliate
  
  Grilled vegetables with Scamorza cheese sauce
- 75 aye aye salad
  
  With mint dressing and roasted pine nuts
- 60 Crispy French fries
  
  With Provençal herbs and garlic-parsley mayonnaise

Desserts

135
Grilled apricots
With greek yoghurt, lemon thyme, and olive oil ice cream
135
5 layer chocolate cake
With raspberry, hazelnut praline, and peach sorbet
155
Selection of European cheeses
With crackers and compote
Scoops of ice cream
- 75 Manjari 64% chocolate sorbet
  
  With roasted pistachio, sea salt, and olive oil
- 75 Cantaloupe ice cream
  
  With mint and white chocolate
- 75 Espresso ice cream
  
  With calamansi and cocoa nibs
- 85 Handcrafted petit fours
  
  3 pieces, by our pastry chef

Lunch menu