Gourmet menu
April 6, 2026
STARTER
Bread, spread
STARTER
Tomato and mozzarella salad in a nest of wild herbs
SUPPE
Boullion of pasture-fed beef with ham cubes and chives
MAIN DISH
Boiled beef on root vegetables, bread horseradish and roast potatoes
or
Wild garlic risotto with baked pumpkin flowers and glazed beet
POST-DINNER
Sweetened mascarpone cream on pineapple mint salad and Violetta meringue