Char, quinces, wasabi, glasswort
Frogs, escargot, batak berry, cauliflower
Celeriac, chicken and mushrooms glaze, lemon verbena
Rubia gallega beef tartare, fermented turnip, curly kale
Beetroots, greek yogurt, oyster leaf, buckwheat
Spelt pasta, concord grape, saurnschotte
Agnolotti, venison, smoked eel, thyme
Catfish, mountain dashi, shiitake mushrooms
Donkey, rosehip, juniper, leek
Chicken livers ice cream, Elisir Gambrinus, dates
Broad beans, peas, elderflowers
Cod, fennel, milk
Celeriac, head cabbage, goat cheese, orange mayo, black truffle
Marinated deer, scents of our forest
Egg tortelli, white asparagus
Green asparagus dumpling, chicken and parmesan broth
Chamois ravioli, poppy seeds
Veal, beetroots, sweet garlic
Fruits and vegetables salad with olive oil ice-cream
Mixed desserts