Restaurant menu

SERVED ON ROASTED BEETROOT CARPACCIO WITH GREEN APPLE AND CORIANDER SALAD AS WELL AS A COMPOSITION OF RED ONION AND KALE CRISP

WITH CAPER, ROCKET AND PEAR CRISPS, SEASONED WITH GORGONZOLA AND WHITE CHOCOLATE SAUCE

SERVED ON PICKLED CUCUMBER MAYONNAISE, IN ACCOMPANY WITH CHOPPED RED ONION, MARINATED SCHIMEI MUSHROOM AND AROMATIC GRANA PADANO FLAKES

ACCOMPANIED BY TOMATO TARTARE WITH ROSEMARY CREAM AND MARINATED GINGER

MADE OF 3 TYPES OF AROMATIC FOREST MUSHROOM, SERVED WITH ROASTED PUMPKIN AND CHORIZO SAUSAGE

AND PORK TONGUE SERVED ON POTATO MOUSSE

WITH NOODLE SERVED WITH CHOPPED PARSLEY, AROMATIC CARROT AND MEATBALLS

SERVED WITH FRESH CREAM ACCOMPANIED BY HERBY CROUTONS AND MARINATED GINGER

SERVED WITH SILESIAN DUMPLINGS AND RED CABBAGE

SERVED ON BLACK TURNIP AND DILL PUREE, ACCOMPANIED BY SQUASH STUFFED WITH BLACK PUDDING AND THYME SAUCE

SERVED ON STEWED SPINACH WITH THE ADDITION OF A POACHED EGG, REFRESHING LIME AND ANCHOVIES, ACCOMPANIED BY BAVARIAN POTATO SALAD

SERVED WITH GREEN APPLE IN ACCOMPANY OF POTATO AND MUSHROOM PUREE WITH BAKED BEETROOT AND HORSERADISH SALAD

FRIED IN CLARIFIED BUTTER, SERVED WITH RED ONION JAM, BAKED POTATOES AND WHITE CABBAGE WITH PUMPKIN SEEDS

WITH PEPPER AND BEER SAUCE ACCOMPANIED BY POTATO AND CARROT GRATIN AS WELL AS PICKLE AND RED ONION SALAD

SERVED ON BEETROOT APPLE MOUSSE WITH STEWED KALE WITH COUSCOUS

SERVED ON BLACK LENTILS WITH BOLETUS MOUSSE, WITH DRIED CRANBERRY SAUCE AND A SPINACH CRISP

SERVED ON SPINACH WITH HAZELNUTS AND SHRIMP, WITH BUCKWHEAT GROATS, SECCHI TOMATOES AND SEASONED WITH PUMPKIN SEED OIL

ACCOMPANIED BY ROMANESCO CAULIFLOWER AND BEETROOT GNOCCHI IN CHANTERELLE SAUCE

MARINATED IN GREEN TEA AND LIME, SERVED ON VEGETABLE PASTA WITH BAKED SWEET POTATO

WITH PASCAL CELERY AND BEETROOT, SERVED WITH CREAMY GOAT CHEESE (CAN BE REPLACED WITH TOFU) AND CARAMELIZED PEAR

WITH AGLIO OLIO ALGAE, SHRIMPS, FERMENTED BLACK GARLIC AND CHILLI THREADS

ACCOMPANIED BY FRIED BRUSSELS SPROUTS AND ROASTED WALNUTS

SERVED WITH SUPREME CHICKEN BREAST, BASED ON ROMAN SALAD, ACCOMPANIED BY CHERRY TOMATOES, RED ONION, CROUTON AND ROASTED ALMONDS

ROASTED PEANUTS AND CREAMY GOAT CHEESE, IN A COMPOSITION WITH AVOCADO AND PUMPKIN SEED OIL

TOPPED WITH MANGO SAUCE AND SWEET POTATO CRISP

SERVED ON BLACKBERRY COULIS COMPOSED WITH EDIBLE WHITE SOIL AND FIGS IN TEQUILA

SERVED WITH BLACK ELDER JELLY, BLUEBERRIES AND CARAMEL NUTS

WITH WHITE CHOCOLATE GANACHE SERVED ON PEAR PUREE AND DECORATED WITH SEASONAL FRUIT

WITH HOMEMADE GRANOLA AND LIQUID CHOCOLATE

SERVED WITH RICE, LIGHTLY WHITENED WITH CREAM

WITH NOODLES FOR ALL GOURMETS