Restaurant menu

beef tartare, gelled egg yolk, marinated mushrooms, pickled onion with cucumber, capers, parmesan, crayfish butter, toast

Black tiger shrimp pan-fried in butter and white wine, cherry tomato, cilantro, grilled baguette with sun-dried tomato

salad with grilled chicken fillet, smoked bacon slices, baby romaine lettuce, aged cheese, croutons, Caesar dressing

Waldorf salad with apple and celery, mango, pickled radish, peanut butter, cashews and walnuts, grapes, mint leaves with coriander and Thai basil, rice chips

broccoli and pea cream soup with baby spinach, coconut milk, caramelized white onion with thyme

oriental poultry and beef broth with vegetables, udon noodles, beef, soy sauce marinated egg, enoki mushrooms, coriander

creamy chanterelle soup with spring vegetables, spinach drop noodles, and crispy fried onions with dill

halibut fillet marinated in kaffir lime leaves and lemongrass, lime-basil sauce, garlic and tomato tabbouleh, fresh cucumber and mint salad, and natural yogurt

grilled beef tenderloin, demi-glace sauce, rosemary steak potatoes, and glazed baby carrots with shallots and green beans

slow-roasted ribs in a ginger, soy, and burnt honey glaze, sauteed pak choi with garlic and chili flakes, and sweet potato fries with sea salt

breaded bone-in pork chop, shallot mashed potatoes, and savoy cabbage sautéed in a butter emulsion

sous-vide duck fillet, orange demi-glace sauce, potato and beetroot gratin, roasted chicory, and lime panko

beef burger in a homemade bun, cheddar cheese, tomato, bacon, pickled cucumber, iceberg lettuce, caramelized red onion, mayonnaise-paprika sauce, and rustic fries

chicken supreme fillet, young broccoli and garlic mousse, beurre blanc sauce, new potatoes in dill butter, and honey-lemon glazed carrots

taglioloni al nero di seppia with prawns, courgette, garlic, cherry tomato, chilli, white wine

sweet potato and curd cheese "leniwe" dumplings, roasted carrots and broccoli, sage-infused olive oil, toasted sunflower seeds, and Jerusalem artichoke

cauliflower "mielony" cutlet, cashew cream with chives, kohlrabi remoulade, fried tempeh with smoked paprika, and pickled radish

Catalan citrus cream, pistachio crumble, tangerine sorbet

hot chocolate fondant, vanilla ice cream, rhubarb and raspberry mousse

raspberry tart, white chocolate mousse, French praline crunch

grilled green asparagus with lemon emulsion, strawberries marinated in white balsamic and green pepper, Parmigiano Reggiano flakes, pumpernickel and sea salt crumble, prosciutto 

cream of young white asparagus, poached egg, black olive crumble, buttery toast with wild garlic pesto 

pork tenderloin pan-fried in butter with rosemary, cider velouté sauce, grilled green asparagus with baby potatoes, wild garlic

green risotto with asparagus, young peas with mint, creamy burrata, toasted pine nuts

meringue dessert with chantilly cream, strawberry and raspberry, homemade rhubarb jam