The castle
Team
💛💛
Kromberk Castle is a museum, but with the best museum restaurant.
Greetings from the kitchen
The jar contains mousse, almost like air, made of buffalo mozzarella and olive oil, sprinkled with breadcrumbs and dried tomato peels. On the glass is a crunch, a baked sheet of rolled dough, on it is a fries of cottage cheese and salted fish.
Swordfish belly
Swordfish belly with olive oil, marinated wakame seaweed with sesame and a pipette of mango refreshing juice is already the first dish – the dish of the evening!
Sea bass carpaccio
Sea bass carpaccio marinated with orange juice and orange olive oil, orange mayonnaise and candied orange peel.
Prawns and scampi
A modern trilogy in an old frame.
Tuna
Trilogy: tuna tartare is Asian spicy (honey, soy sauce, chili), with olive oil; sashimi tuna is rolled in sesame seeds, combined with fruit; the tuna terrine is made from a cheese wrapper, with a fresh tuna core, combined with peas and a sweet potato crunch.
Flan
Cod flan, fennel, fried cabbage leaf.
Bread dumpling
Steamed bread dumpling with greater amberjack (meat from the head), combined with tomatoes and asparagus, pickled radish, Jerusalem artichoke chips, asparagus puree.
Lasagna with swordfish
Open lasagna with swordfish, asparagus and peas (pea cream and pea grains), crispy black pasta dough.
Homemade spaghetti
Homemade spaghetti alla chitarra, botarga, grated pressed Iranian caviar in the shape of a cigar, celery, pine nuts.
Umbrina
Umbrina wrapped in cabbage leaf, fried potatoes, eggplant in tempura, parsley oil.
Greater amberjack
Greater amberjack on carrot and potato cream, beetroot chips, Brussels sprouts.
Pistachio
Pistachio mousse, curd and pistachio sphere, pistachio ice cream, bergamot gel for refreshment, vanilla sponge.
Curd
Dessert from the south of Italy, curd between almond biscuits, pear.
Wine pairing
