Restaurant menu

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

peanut oil, roasted sunflower seeds, raspberry gel and horseradish with goat cheese

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

with crayfish necks in a wine-butter emulsion

 shallots, vegan parmesan cheese, roasted sunflower seeds and kale powder

with vegetables, fish croquette and dill oil

with smoked duck, poured dumplings and vegetables

with lamb ravioli and lovage oil

mushrooms, toasted bacon, juniper oil and herb croutons

groats and sage butter

and truffle sauce

with truffle potato mousse, pickled beetroots and bordelaise 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

wild broccoli, and cauliflower mousse with roasted butter

with honey, forest fruit and cocoa beans

bergamot-passion fruit meringue and caramel sauce with coconut milk

 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