SOURDOUGH BREAD
spelt, rye, Mangalice

AMUSE BOUCHE

TOMATO
lovage, bryndza, chilli

CHAR
peas, thyme, roe

VEAL
saddle, charcoal, mustard

SMOKED EEL 
lions mane, girolles, ceps

PIKE PERCH
courgette, spinach, caviar

PORK
saddle, shoulder, carrots

SPRUICE
spruice tips, cherries, riesling

"PRIBINACEK" 
lemon thyme, 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.