Citrus-flavoured white bean ragout with kale and buckwheat patties

Gundel caesar salad

Whole roasted goose liver with zucchini hungarian lecsó, rösti, and crispy onions

Wine-braised venison ragout with blackberry and juniper sauce, served with pan-fried Knödel

Mushroom stuffed veal breast with spring egg barley and parsley root puree

Dill-flavoured pumpkin stew with sturgeon fillet and hazelnuts

Slambuc with homemade grilled sausage and mixed pickles

Potato dumplings with herbs, served with spinach cream, sage and piquant broccoli

Chicken breast stuffed with herb cheese and wild garlic, served with yellow pea purée and vinegar roasted vegetables

Cold sour cherry soup with pickled and dried sour cherries, served with yogurt foam and poppy seed crispbread