Restaurant menu

ACCOMPANIED WITH FLUFFY COTTAGE CHEESE WITH MARINATED GINGER, TOPPED WITH MANGO SAUCE AND ROASTED CASHEWS, SERVED ON A MIX OF SALAD

WITH AN ADDITION OF WHITE FISH AND SMOKED SARDINES, WHITENED WITH SOUR CREAM

WITH WILD MUSHROOM, SUN−DRIED TOMATOES AND A HINT OF COCONUT MILK

WITH SEAFOOD AND MACERATED LANGOUSTINES

SERVED ON AROMATIC CELERIAC PUREE WITH PIECES OF BREADED SQUID AND A BIT OF SNAIL CAVIAR

IN A DELICATE, AROMATIC SAUCE (SQUIDS, BABY OCTOPUSES, MUSSELS, SCALLOPS, SARDINES, PIECES OF WHITE FISH)

Traditional broth with noodles
Beef roulade with potato dumplings and red cabbage

Traditional broth with noodles
Pork ribs, mashed potatoes and sauerkraut served with black sausage meatballs in burnt hay

ACCOMPANIED WITH ROASTED ROSEMARY, EGG YOLK CURED IN SWEET GRASS AND MAYONNAISE WITH ROASTED LEEK WITH AN ADDITION OF SNAIL CAVIAR

COMPANIED BY A PEAR FLAVORED WITH HONEY BEER AND PESTO MADE FROM CASHEW NUTS, SPRINKLED WITH FRENCH SOSIEGE SAUCE ON THE BASIS OF CAPERS WITH PUMPKIN AND ARTICHOKE

SERVED WITH SOUSED HERRING AND PRAWNS IN A CREAM SAUCE WITH FRESH DILL

SERVED WITH ROSE DEER (MEDIUM RARE) AS WELL AS A NOTE OF MOUSSE MADE OF BAKED APPLES

SERVED WITH A PASTA DUMPLING, EMPHASIZED WITH ROBUST BEEF TAILS MOUSSE

SERVED WITH BLACK PUDDING DUMPLING IN PANKO DOUGH

SERVED WITH A PEPPER DONUT AND A CRISPY SWEET POTATO CHIP, EMPHASIZED WITH PUMPKIN SEED OIL

WITH ROASTED BUCKWHEAT AND MARINATED ONIONS ACCOMPANIED WITH CAMPFIRE BAKED POTATO

WITH GREY DUMPLINGS SERVED WITH RED CABBAGE

SERVED WITH BAKED POTATO AND EXQUISITE SAUERKRAUT PUREE

WITH CRISPY BRIOCHE ROLL, FRESH VEGETABLES AND THICK BELGIAN FRENCH FRIES

SERVED WITH BAKED POTATO AND SMOKED MUSHROOMS, SPRINKLED WITH APPLE−THYME SAUCE

SERVED WITH GREEN PEA PUREE, PICKLED RADISH AND TRADITIONAL BUCHTELN ACCOMPANIED WITH ESSENTIAL DEMI−GLACE SAUCE

ON BAKED CABBAGE WITH EXPRESSIVE HORSERADISH MOUSSE SERVED WITH ROASTED PONT NEUF POTATOES

SERVED ON A CRISPY TOAST ACCOMPANIED WITH A BOUQUET OF LETTUCES, TOPPED WITH MADEIRA WINE SAUCE

SERVED WITH TRUFFLE POTATO GRATIN AND AROMATIC SAUERKRAUT DUMPLINGS

SERVED WITH HOME−MADE YEAST FINGER BREAD WITH BLACK CUMIN AND A HINT OF ROASTED ROSEMARY

SERVED ON BUTTERY KALE, SERVED WITH CRISPY ONION BRUSCHETTA

PLACED ON VELVET RISOTTO SERVED WITH ZUCCHINI AND GREEN ROMANESCO CAULIFLOWER

ACCOMPANIED WITH A BUTTERY−GARLIC SAUCE SERVED WITH AN AROMATIC, HERBAL BAGUETTE

SERVED WITH CELERY EMULSION, PEARL COUSCOUS, SLICES AND DELICATE FOAM FROM GREEN VEGETABLES

WITH WILD MUSHROOM AND DELICATE, BUTTERY

SERVED WITH SEAFOOD WITH A HINT OF TURMERIC AND CHILI

WITH MARINATED BEEF AND PRAWNS SERVED ON PELATI TOMATO SAUCE

SERVED WITH GRILLED IN−BONE SUPREM CHICKEN AND TOASTED CROUTONS

QUAIL EGG AND FRESH VEGETABLES, SERVED ON MIX GREEN SALAD ACCOMPANIED WITH PICKLES AND GARLIC AIOLI SAUCE

SERVED WITH A SEMI−HARD MOLLET EGG, FRESH FRUIT AND VEGETABLES, SPRINKLED WITH ROASTED PUMPKIN SEEDS

MADE OF ROASTED CHESTNUTS ON CARAMELIZED PLUM MOUSSE, SERVED WITH LEEK HEARTS STEWED IN PLUM WINE

WITH MUSHROOM AND CHOCOLATE MERINGUE ACCOMPANIED WITH BAKED APPLE MOUSSE AND CARAMELIZED CURRANT COULIS

CARAMEL SERVED WITH AROMATIC FRUITCAKE, SPRINKLED WITH SWEET PEAR MOUSSE AND SOUR RHUBARB CHUTNEY

WITH MASCARPONE MOUSSE − TIRAMISU, SERVED WITH FRUIT STEWED IN WINE WITH A CINNAMON NOTE AS WELL AS WITH BAKED ORANGE IN SUBTLE YOGURT

SERVED WITH RICE, LIGHTLY WHITENED WITH CREAM

WITH NOODLES FOR ALL GOURMETS