Menu

with pickles from aur larder, crunchy bread and butter

served on fried cep with whole-wheat bread and herb butter

with lemon batter served with julienne vegetables and crayfish cause

with herb crouton and cranberries

with grilled chicken and garlic croutons

with noodles and vegetables

fresh tomato cream soup with cottage cream

white sausage and egg

with roasted duck breast and cep

on potato puree with cream mushroom sauce and sauerkraut salad

with seasonal vegetables, jerusalem artichoke and butter

with cep, asparagus and boiled potatoes

in marinated oranges, served with boiled vegetables, roasted potatoes and blue cheese sauce

with buckwheat, pumpkin, beetroot and bay bolete

with fried egg, bacon crips and fresh vegetables, served with homemade fries and mustard dip

on grilled potatoes with broccoli and chanterelle sauce

with noodles and vegetables

with noodles

with French fries and a selection of salads

with vanilla ice cream

with vanilla ice cream

with warm chocolate sauce and orange peel