June — August
Smoked perch and nasturtium with wood sorrel sauce and chip of veal brain
Vongole and plum with sauce of ponzu
Chopped venison with rhubarb, cucumber and buckwheat popcorn
Foie gras with gooseberry
Panna cotta of pine cones with red cabbage sorbet
Greenling and cooked on coals baby carrots celery root cream and sukhumi lemon
Beef, green beans, tomatoes and raspberry with nettle sauce
Buttermilk mousse with cherries and crumbs of choux pastry
If you, in accordance with your food preferences, not eating one or the other ingredient, please, let us know in advance.
Our dinners spell not just great food but a certain ambiance that would never be the same without your participation. For the maximum enjoyment of our restaurant we recommend that you book your table, make it on time and refrain from talking on your mobile phone.
We will add 10% service fee to your bill for the company of 8 persons or more.