The kitchen at VAU is open from Monday to Saturday between noon to 2:30 pm. Guests are welcome to peruse our daily rotating selection of appetizers, entrees and deserts and put together their own individual meal.

You can even reserve a table right now online!


Starters every courses 15 EUR

- Carpaccio of pigs head with sauce gribiche
- Crème brûlée of foie gras with pepper cherry and brioche
- Variation of gazpacho with filled calamaretti and watermelon
- Buffalo mozzarella with mango and olive (vegetarian)

- Carrot soup with char tartar
- Tagliatelle with ragout of lamb and fennel
- Sautéed Petoncle with slices cucumbers

Main courses every courses 18 EUR
- Roasted halibut with Fregola Sarda, marinated chicory and orange
- Crispy pike-perch with bean ragout and
rape oil
- Breast of guinea fowl with peach, almonds and artichoke
- Potato gnocchis with oven red pepper,
pak choi and spring onions (vegetarian)


Dessert every courses 15 EUR
- "VAU" variation of sorbet
- Tarte tatin with marinated rum raisins and balsamic ice cream
- Mille-Feuille of braised rhubarb with rice pudding cream and raspberries
- Soufflé of lemon and thyme with sour cream and preserved cherries