« 3 courses menu creating on chef’s inspiration and season »
70,00 EURDuck charcuterie, pistachio, fresh herbs
Candied beetroots, strawberries, marjoram
Green peas, cuttlefish tagliatelle, mango
Artichoke, cave-grown mushrooms, wild pepper jus
Candied in juice, tangy sauce, fig leaf ice cream
Lemon balm, Granny Smith apple, herbal tea
« 4 courses menu creating on chef’s inspiration and season »
100,00 EURMenu served for the entire table.
« 6 courses menu creating on chef’s inspiration and season »
130,00 EUR