SOURDOUGH BREAD
spelt, rye, Mangalice

AMUSE BOUCHE

TOMATO
lovage, bryndza, chilli

DUCK
corn, redcurrant

VEAL
saddle, charcoal, mustard

CRAYFISH
girolles, cognac 

PIKE PERCH
courgette, spinach, caviar

PORK
saddle, shoulder, carrots

SORREL

HONEY
bee pollen, perga, bee wax 

PETIT FOURS

*Please note, we can not make individual changes 
  to the menu.
**The courses change every week depending on the availability of ingredients and the season.