SOURDOUGH BREAD
spelt, rye, mangalice

AMUSE BOUCHE

ASPARAGUS
chicken, buckwheat, yolks

CHAR
peas, thyme

VEAL
saddle, charcoal, mustard

SMOKED EEL 
lions mane, girolles, ceps

STURGEON
sorrel, chard, caviar

DUCK
wild garlic

WILD CAMOMILE
lemon balm, oxalis

"PRIBINACEK" 
bay leaf, strawberries, rhubarb

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.