Seasonal menu
Salad with chopped cucumbers and radishes
250 g
Burrata with beetroot carpaccio, wild garlic and pumpkin seed pesto
250 g
Green borscht with nettle and spring greens
300 g
Dumplings with nettle, feta cheese and walnuts
250 g
Fern, onion and rice pie
300 g
Ice cream with hazelnuts, crunchy caramel and flowers
150 g