Dinning room
Amuse bouche
Chef’s greeting makes an impression, at the same time each individual dish is a small culinary masterpiece (for 4 hearts!)
Amuse bouche 1
Buckwheat porridge pate in buckwheat popcorn, topped with salted plum and buckwheat flower.
Amuse bouche 2
Rried meatball, horseradish cream and parsley gel underneath.
Amuse bouche 3
Fried wonton dough stuffed with salted beetroot tartare, parsley mayonnaise, topped with caper flower and pickled onion.
Amuse bouche 4
In a test tube tea with lovage.
Menu
Eggplant & milk
Baked eggplant, miso mayonnaise, pickled elderflower flowers, pecans, olive oil with garlic.
Sturgeon & Jerusalem artichoke
Marinated sturgeon in combination with Jerusalem artichoke (roasted Jerusalem artichoke puree, roasted Jerusalem artichoke powder, fermented Jerusalem artichoke), chives oil and black cumin oil, sturgeon caviar.
Bun & butter
Freshly (baked) corn loaf and foamy butter with the addition of bone marrow, polenta chips.
Pumpkin & trout
Trout that we “smoke in the hay ourselves”, smoked trout botarga, hokkaido pumpkin puree, fermented butter pumpkin, tamarind sauce, spring onion oil.
Beans & pork
Sorbet
Sea buckthorn sorbet, Sichuan pepper, meringue, lyophilized yogurt.
Sataraš & egg
Sataraš cream, poached egg, black olive crumbs, sourdough bread crumbs, fried onions.
Mouflon & tubers
Mouflon back, parsnip puree, fermented carrots, parsley root roasted in a big green eggo, pickled elderberries and mouflon sauce.
Coffee & black currant
Coffee creme brulee, blackcurrant sorbet, vanilla gel and chocolate crumbs.
Pralines
