Dinner | 24. 12. 2023

Amuse bouche

Trout roe with sour cream, watrecress and crispy buckwheat


Smoked salmon with horseradish créme fraiche, pickled shallots, quail egg and brioche

Fish main course

Baked cod with green asparagus, creamy tapioca and beurre blanc sauce with dill oil

Meat main course

Wagyu beef cheeks with truffled Hasselback potatoes, carrot purée and sauce Bordelaise


Choux au Craquelin with Crème Chantilly, apple compote and organic acacia honey