Restaurant menu

trout caviar, crustacean mayonnaise, wakame

onion, roasted pepper, Reneta puree, chive cream

with boletus mayonnaise, pickled chanterelles and horseradish oil

compressed fennel, quail egg

with smoked potato puree

with lentils, tomatoes and saffron

with vegetables and fried chanterelles

grilled tuna, vinaigrette sauce

chanterelles and zucchini in a creamy truffle sauce

boletus powder and demi glace sauce with bison grass

with cauliflower puree, fried chanterelles and wild broccoli

with spinach, crayfish risotto, tomato confit, and lobster sauce

with parsley-apple puree, vegetables and guinea fowl

with red cabbage, sweet potato fries, marinated fennel and demi glace sauce with orange

with fried chanterelles with broad beans, salad, and pepper sauce

with vegetables, baked under puff pastry

with raspberries

with vanilla and granite from seasonal fruits and strawberry sorbet

 with batter dumplings

with boiled chicken and pasta

with freshly grated Parmesan cheese

with strawberries

with cottage cheese and powder sugar

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