Menu
Signature
Sharing Menu
I
Kat su Sando – Duroc
Duroc pork loin, crisply baked in panko breadcrumbs.
Shokupan roasted in nut butter ∙ Tonkatsu sauce
Mustard miso cream ∙ pickled red onion
fine pointed cabbage ∙ chives
Chili-Gurken-Salat
II
Lobster Roll
Lobster salad ∙ Yuzu mayo ∙ crispy asparagus ∙ lobster bisque ice cream
Avocado ∙ black tobiko ∙ chives
III
Taste Your Filet Deluxe
4x 100g beef each
Black Angus Galicia ∙ Chianina IGP Toscana
Pomeranian Simmental ∙ Wagyu Galicia
Port wine jus ∙ Béarnaise sauce
grilled vegetables
Pointed peppers ∙ green asparagus ∙ eggplant ∙ zucchini ∙ vine tomatoes
Pine nuts ∙ Black aioli cream
IV
The lime
Vanilla white chocolate cream ∙ Lime financier
Lime and mint center ∙ Marinated strawberries ∙ Champagne sorbet
Sharing Dinner
for 2 people
Price per person • 90.00
+ Upgrade Japan Wagyu A4 ∙ 100g ∙ 25.00 pp.
All prices include VAT.
Konserven Deluxe
Small sardines in olive oil
Sardinillas Galicia
115g | 13.00

Marinated mussels
in spicy tomato stock ∙ Mejillón ∙ Galicia
110g | 13.00
Small scallops Galicia Style
in a delicate paprika broth – Viera Galicia
110g | 22.00
+ to all canned goods
Sourdough bread ∙ Yuzu miso butter
Appetizer

Gaues bread variation
Sylt sourdough ∙ Rosemary focaccia ∙ Olive ciabatta
Maldon Sea Salt ∙ Nekeas Olive Oil ∙ PX Balsamic Vinegar 25 Years
Yuzu miso butter
For 2 people 12.00

Beef tartare
from Chianina IGP beef „Summer Style“
Granny Smith apple ∙ celery ∙ marinated radish
green gazpacho ∙ wild herb salad
100g | 28 .00 150 g | 36.00
Octopus carpaccio
Black Aioli ∙ Piment d'Espelette
Baked Piquillo Pepper Tartare
green & red mojo sauce ∙ capers
Kalamata olives ∙ basil
27.00

Carpaccio of fillet of beef
Ponzu vinaigrette ∙ mango chili relish ∙ jalapeño
Baby spinach ∙ Mushrooms
Spring onion ∙ Calamansi mayo
26.00
Young Greens

Burrata di Bufala “Mallorquin Vibes”
colorful tomatoes ∙ fennel
Orange marmalade from Sóller ∙ Olive oil
Caramelized almonds ∙ Basil ∙ Olives
Pickled onions ∙ Jalapeño ∙ Aged vinegar
25.00
Caesar salad
Romaine lettuce ∙ Parmesan dressing
Fried capers, croutons, and tomatoes
small | 16.00 large | 22.00
Upgrade
gegrillte Wildfang-Garnele | 1 st. 5.00
Tempura Shrimp | 1 st. 5.00
Fetzen vom Rind | 18.00
crispy Chicken | 12.00
Sushi

SIGNATURE NEO Tower
Sashimi Variation ∙ Nigiris ∙ Inside Out Roll ∙ Crispy Futomaki
Panko Shrimp ∙ Crispy Spicy Tuna Croquetas ∙ Daikon
Wakame ∙ chili cucumber salad ∙ ponzu
Preis pro Person 59.00

Sashimi Selection
Rainbow trout from the Lenz trout farm ∙ Bluefin tuna
St. Jacob's scallop ∙ Hamachi from Völklingen
Beetroot-cured salmon
Chili and cucumber salad ∙ Wakame ∙ Lobster salad
65.00
Katsu Sando – Duroc
Duroc pork loin, crisply baked in panko breadcrumbs.
Shokupan roasted in nut butter ∙ Tonkatsu sauce
Mustard miso cream ∙ pickled red onion
fine pointed cabbage ∙ chives
Chili-Gurken-Salat
22.00

Tuna Tataki
Bluefin tuna, seared
black truffle soy reduction ∙ raw marinated mushrooms
freshly shaved black truffle ∙ chives
Granny Smith Apple ∙ Togarashi
32.00

Edamame
Classic
Japanese green beans ∙ Nut butter ∙ Sea salt ∙ Harissa mayo
9.50
Asian Style
Nut butter ∙ Black Aioli ∙ Sesame ∙ Togarashi ∙ Soy reduction
10.50
truffle
Truffle ∙ Nut butter ∙ Sea salt ∙ Truffle cream
11.50
INSIDEOUT ROLLS

Mrs. Green
green asparagus ∙ cucumber ∙ edamame cream cheese
Yuzu mayo ∙ sesame ∙ avocado
22.00

T N‘ T
Bluefin tuna (tartare & sashimi) ∙ Avocado
Harissa mayo ∙ jalapeño ∙ sesame ∙ coriander
30.00
Völklinger Hamachi Smoke Roll
Hamachi Sashimi ∙ green asparagus
Grilled mayo ∙ Daikon ∙ Spring onions
Sesame ∙ Soy mirin glaze
29.00

Lachs Hoch2
Salmon trout from the Lenz trout farm ∙ Aji Verde ∙ Cucumber
Granny Smith Chutney ∙ Edamame Cream Cheese Spread
Salmon roe ∙ Chives
28.00
Lobster Roll
Lobster salad ∙ yuzu mayo ∙ crispy asparagus ∙ avocado
Lobster bisque ice cream ∙ black tobiko ∙ chives
35.00
NEO SIGNATURE
Surf ’n Turf
Beef fillet ∙ Crispy wild-caught prawn
Avocado ∙ Truffle Cream ∙ Black Truffle
Parmesan cheese and chives
29.00
CRISPY FUTOMAKI ROLLS

crispy Green
Teriyaki tofu ∙ avocado ∙ green asparagus
Edamame cream ∙ harissa mayo ∙ sesame
24.00
crispy Hummer
Lobster ∙ Avocado ∙ Cucumber ∙ Truffle Cream
Spring onion ∙ black tobiko ∙ lobster bisque ice cream
35.00

crispy chicken
Teriyaki chicken ∙ Teriyaki mayo
Avocado ∙ Fried onions ∙ Green asparagus
26.00
crispy Tuna
Tuna tartare ∙ Asparagus ∙ Avocado
Chili ∙ Aji Verde
28.00
LIMITED SIGNATURE
Wagyu Japan A4 Roll
Sesame ∙ Black truffle sauce
Cucumber ∙ Chives
Fleur de Sel ∙ lightly torched
48.00
Maki
Lachs | 7.00
Lachs-Avocado | 8.00
Tuna | 8.00
Gurke | 5.00
Gurke & Frischkäse | 6.00
Tamago | 6.00
Avocado | 6.00
HAND ROLLS
Crispy Shrimp Heat
Sushi rice ∙ wasabi guacamole ∙ avocado
Crispy shrimp ∙ harissa mayo ∙ black tobiko
12.00
Hamachi Flame
Sushi rice ∙ flamed hamachi ∙ yuzu mayo ∙ daikon
Kizami Wasabi ∙ pickled red onions
12.00
Bluefin tuna
Sushi rice ∙ Bluefin tuna ∙ Avocado
Black sauce ∙ sesame ∙ jalapeño
12.00
Lobster Yuzu
Sushi rice ∙ lobster salad ∙ yuzu mayo
black tobiko ∙ chives ∙ panko
14.00
Beef Fire
Sushi rice ∙ seared beef fillet ∙ daikon ∙ tamago
Truffle cream ∙ Fleur de Sel
12.00
Japan Wagyu Roast Beef A4
Sushi rice ∙ Japan Wagyu A4 ∙ Black Truffle Sauce
Kizami Wasabi ∙ Daikon ∙ Fleur de Sel ∙ Yuzu mayo
18.00
Eel & Foie Gras
Sushi rice ∙ grilled eel ∙ foie gras tare
Granny Smith Chutney ∙ Kizami Wasabi ∙ Chives
16.00
Scallop Apple Fire
Sushi rice ∙ seared scallop
Granny Smith Chutney ∙ Yuzu Mayo ∙ Kizami Wasabi
black tobiko ∙ chives
12.00

Happy Bowl
Sushi rice ∙ Salmon trout ∙ Bluefin tuna
Teriyaki chicken ∙ Panko shrimp ∙ Avocado ∙ Edamame
Daikon ∙ Mango chili relish ∙ Salmon roe
Aji Verde ∙ Sesame ∙ Teriyaki Mayo
38.00
Fish
Breton monkfish & wild-caught prawn
Red curry shellfish sauce ∙ Sesame leaf spinach
Fried rice with furikake, chili, and sesame seeds
Tamago ∙ coriander
48.00
Grilled salmon trout fillet
from the Lenz Trout Farm
Béarnaise sauce ∙ grilled lettuce heart ∙ crispy bacon
Panko crunch ∙ yuzu mayo ∙ tomato chutney
Parmesan ∙ pickled red onions
39.00
Lobster & Linguine
Lobster ∙ Lobster Bisque ∙ Linguini
Peas ∙ Flat-leaf parsley ∙ Lemon zest
Chili peppers and spring onions
55.00
Vegetarian
Miso Aubergine
Crispy miso eggplant ∙ fried rice with furikake
Chili ∙ Sesame ∙ Tamago ∙ Coriander
Miso corn cream ∙ Yuzu mayo
27.00
Truffle ravioli
in nut butter ∙ creamy spinach
Tomatoes ∙ Parmesan
29.00
Pork

Kotelett vom Duroc Schwein
Port wine jus ∙ Black aioli cream
grilled vegetables
Pointed peppers ∙ green asparagus ∙ aubergine
Zucchini ∙ Vine tomatoes ∙ Pine nuts
36.00

Spare Ribs
from the Galician chestnut pig
Black BBQ varnish ∙ miso corn cream
Chili and cucumber salad ∙ Spring onions
Coriander ∙ Sesame
36.00
Filet
Pomeranian Simmental
NEO Selection Yumshaki
180g | 65.00
250g | 78.00
500g | 140.00
Chianina IGP Filet
Green Feed • Tuscany
180g | 52.00
50g | 65.00
500g | 120.00
Black Angus
Galicien – Spanien
Meermeat - Nosa Terra - 28 days maturation
180g | 45.00
250g | 57.00
500g | 110.00
Wagyu
Galicien – Spanien
180g | 80.00
250g | 100.00
500g | 185.00
Taste Your Filet
Pomeranian Simmental • Chianina IGP Toscana
Black Angus Galicia
3x100g | 79.00
NEO SIGNATURE – BESTSELLER
Taste Your Filet Deluxe
Black Angus Galicia ∙ Chianina IGP Toscana
Pomeranian Simmental ∙ Wagyu Galicia
4 x 100g | 115.00
+to all fillets
Port wine jus ∙ Béarnaise sauce
grilled vegetables
Pointed peppers ∙ green asparagus ∙ eggplant ∙ zucchini
Vine tomatoes ∙ Pine nuts ∙ Black aioli cream
Steak
Rumpsteak
Pomeranian Simmental
NEO Selection Yumshaki
Delicate marbling
350g | 55.00
Japan A4
Akune Gold ∙ Kagoshima
roast beef
100g | 65.00
Entrecôte
Pomeranian Simmental
NEO Selection Yumshaki
Delicate marbling
350g | 55.00
Dry Aged Rumpsteak
Galicia ∙ Black Angus ∙ Nosa Terra
3-4 weeks maturation
350g | 69.00
Dry Aged Entrecôte
Galicia ∙ Black Angus ∙ Nosa Terra
3-4 weeks maturation
350g | 69.00
NEO SIGNATURE – BESTSELLER
Taste Your Filet Deluxe High2
additional 100g Japanese Wagyu A4
165.00
+ to all steaks
Yuzu miso butter ∙ grilled lettuce heart ∙ crispy bacon
Panko crunch ∙ yuzu mayo ∙ tomato chutney
Parmesan ∙ pickled red onions

DRY AGED & BONE
BLACK ANGUS
Angus, britischer Herkunft und in Spanien
gezüchtet, zeichnet sich durch die perfekte Balance
zwischen einer guten Marmorierung und einem
sehr guten Körper aus.
Kotelett
3-4 weeks maturation
from 600g • 100g | 12.00
T-Bone
3-4 weeks maturation
from 600g • 100g | 14.00
Porterhouse
3-4 weeks maturation
from 600g • 100g | 16.00
WAGYU
Es ist japanischen Ursprungs,
jedoch seit mehreren Jahren ein fester Bestandteil
aller Fleischliebhaber in Europa. Diese Rasse wird auch
von unserem Partner in Spanien gezüchtet.
Kotelett
3-4 weeks maturation
from 600g • 100g | 18.00
T-Bone
3-4 weeks maturation
from 600g • 100g | 20.00
Porterhouse
3-4 weeks maturation
from 600g • 100g | 22.00
RUBIA GALLEGA
Rubia, welche sich durch cremegelbes Fett,
ausgeprägte Fleischigkeit, dunkelrote Farbe und
mäßige Marmorierung auszeichnet.
Kotelett
3-4 weeks maturation
from 600g • 100g | 16.00
T-Bone
3-4 weeks maturation
from 600g • 100g | 17.00
Porterhouse
3-4 weeks maturation
from 600g • 100g | 19.00
CHIANINA RIND
Bistecca alla Fiorentina – Die porzellanweißen Chianinas
auch bekannt als „die weißen Riesen aus Italien“ sind eine der
ältesten und zugleich edelsten Rinderrassen der Welt.
Kotelett
3-4 weeks maturation
from 600g • 100g | 16.00
T-Bone
3-4 weeks maturation
from 600g • 100g | 17.00
Porterhouse
3-4 weeks maturation
from 600g • 100g | 19.00
FRIES, Potatoes & More

French Fries | 6.00

French Fries & Parmesan | 8.00

French Fries & Truffle & Truffle Mayo | 10.00
French Fries & Parmesan & Truffle & Truffle Mayo | 12.00
Süßkartoffel Fries & Guacamole | 10.00
Linguine tossed in butter | 8.00
fried rice with furikake
Chili ∙ Sesame ∙ Tamago ∙ Coriander | 6.00
Hasselback potato with truffle cream | 9.00
SAUCE & Dips
Port wine jus | 8.00
Béarnaise sauce | 8.00
Truffle mayo or harissa mayo | 4.00 each
GREENS
Grilled lettuce heart
crispy bacon ∙ panko crunch ∙ yuzu mayo
Tomato chutney ∙ Parmesan ∙ pickled red onions
8.00
Sesame leaf spinach
9.00
Grilled vegetables
Pointed peppers ∙ green asparagus ∙ eggplant ∙ zucchini
Vine tomatoes ∙ Pine nuts ∙ Black aioli cream
8.00
Crispy Miso Aubergine
8.00

Zitronengras-Crème Brûlée
Lemongrass ∙ Mango ∙ Kaffir Lime
Caramelized almonds ∙ Coconut sorbet
16.00
The lime
Vanilla white chocolate cream ∙ Lime financier
Lime and mint center ∙ Marinated strawberries ∙ Champagne sorbet
20.00

Schokoladenkuchen
with a liquid core
15–20 Minuten Zubereitungszeit
Dark ∙ crème brûlée ice cream ∙ grilled pineapple
Tasmanian pepper
18.00
