Restaurant menu

with lobster cream, marinated fennel, capers, confit tomatoes and parmesan cheese

with pickled zucchini, confit yolk, truffle mayonnaise and roasted onion

with vegetables, fish croquette and dill oil

with lamb ravioli and lovage oil

mushrooms, toasted bacon, juniper oil and herb croutons

groats and sage butter

and truffle sauce

with rosemary-cider demi-glace, roasted vegetables and celery-apple puree

potato casserole with chestnuts, plum puree, red cabbage mousse and marjoram demi glace

with rosemary potatoes and boletus in beurre blanc sauce

risotto verde, spinach, and cherry tomatoes

with honey, forest fruit and cocoa beans

 with batter dumplings

with boiled chicken and pasta

with freshly grated Parmesan cheese

with boiled potatoes or crispy chips with ketchup, served with a selection of boiled young vegetables

served with boiled potatoes or crispy chips with ketchup and a selection of boiled young vegetables