Sample Menu · what to expect

Seven courses,
plated.

The exact plates shift with the season, the foraging, the room. This is what one autumn dinner in Berlin might look like — and what recurs across every dinner as the house signature.

I
Chaga-koji aperitif

Cold-brewed chaga fermented with koji, pressed citrus, ginger. Warm gut, opens palate. Non-alcoholic base; natural-wine pairing on request.

Chaga ally
II
Amanita amuse-bouche

A single ceremonial micro-drop on a spelt-and-birch-bark cracker, pine pollen dust. Introduced at the table. Optional — refusable without comment.

Amanita muscaria ally
III
Slow forest broth

Twelve-hour chaga, cordyceps and dried porcini broth built on birch sap and koji dashi. The umami spine that carries the rest of the meal.

Cordyceps ally
IV
Koji-cured beetroot, lingonberry, smoked pine oil

Cellar-cured beetroot fermented with rice koji, dressed with cold-pressed pine oil, wild lingonberry gel, foraged sorrel.

V
Wild fungi with juniper and hazelnut miso

Seasonal foraged mushrooms — chanterelle, porcini, hedgehog in early autumn; trumpet and oyster later — braised in juniper stock, over cultured hazelnut miso.

VI
Aged rye, cultured butter, reindeer-moss salt

Long-fermented sourdough rye, hand-churned cultured cream butter, salt of smoked reindeer moss and pine bark. The anchor before the sweet close.

VII
Cacao-reishi pot de crème · rosehip-schisandra tea

Bitter-sweet cocoa cream with reishi, candied pine needles, flake salt. Followed by warm schisandra tea for integration. The meal doesn't just end — it settles.

Reishi ally
What to expect · flavour-wise

The house pantry.

Signatures that recur across seasons — the notes that make a Fungai Art plate recognisable.

Morel mushroom

Spring-foraged, honeycomb-capped, cooked in cultured cream. The umami crown of the season.

Sweetened pine cone

Young green cones cured in birch-sap syrup — a Scandinavian tradition. Resin-sweet, chewy.

Chaga garum XO sauce

Chaga fermented into garum, built into an XO with black garlic and juniper. The house condiment.

Ramson oil

Wild garlic leaves cold-pressed into neutral oil the week they're at peak. Green fire.

Pickled spruce tip

Young spring shoots quick-pickled in cider vinegar and honey — brightness, resin, forest floor.

Labneh with wild herbs

Slow-strained yoghurt with foraged sorrel, wood-sorrel, plantain. Cool counter to the darker courses.

Wasabi sesame

Stone-ground sesame with fresh horseradish and hand-grated wasabi. Nose-heat, earthy.

Reindeer moss salt

Smoked cladonia lichen ground with sea salt. Finishing touch on the anchor course.

Cacao-reishi close

Bitter cocoa cream with reishi's herbal note and salted pine crystals. The evening's soft landing.

← Back to the Dinner Experience