0,25l Green pea cappuccino with fine wasabi foam /WOOD/

0,25l Sicilian tomato soup with homemade basil pesto and parmesan cheese /EARTH/

100g Fine homemade pâté with caramelized shallots, herbs and homemade bread (FIRE)

120g Marinated beetroot „Caprese“ with grilled tofu and baby spinach /METAL/

100g Salad of red lentils and celery sedano (WATER)

100g*/200g Spaghetti with bell pepper cream and shrimps /WATER/

250g Homemade fagottini filled with grilled goat’s cheese and pears, with fine sage butter poured over /EARTH/

300g Risotto of Hokkaido squash baked with rosemary, served with pecorino cheese shavings /METAL/

200g*/200g Mushroom crusted beef steak with demi-glace sauce and a drop of port wine served with caramelized potatoes baked with herbs and shallots /FIRE/

200g*/200g Chicken supreme with Tyrolean speck and butter squash baked on rosemary /FIRE/

150g*/200g Herb crusted zander fillet with stir-fried leek and boiled baby potatoes coated in butter /WATER/