Restaurant menu

trout caviar, crustacean mayonnaise, wakame

onion, roasted pepper, Reneta puree, chive cream

with anchovy mayonnaise, lovage olive oil, herb baguette and pickled shimei mushrooms

with porcini mushrooms with Kashubian cheese and parsley

compressed fennel, quail egg

with truffle oil

lentils, baked vegetables and tomatoes, saffron

with fresh vegetables and dill oil

grilled tuna, vinaigrette sauce

olio e peperoncino

and demi glace with bison grass

eggplant caviar and roasted garlic caviar, baby cabbage, smoked cream

spinach, risotto with crayfish, confit tomatoes

parsley puree, baby carrot, sugar peas, chicken jus

young cauliflower puree, rhubarb with vanilla, orange sauce

with truffle puure, lettuce, pepper sauce, asparagus marinated in balsamico and truffle oil

baked with young vegetables in 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