Belly of Balfego Tuna & Imperial Caviar

cauliflower malt cream | piedmont hazelnut | lemon myrtle ponzu

Pumkin & Jerusalem artichoke

Sot-l'y-laisse | Madeira truffle jus

Mimolette | seed oil malto

White truffle from Emilia-Romagna 25

Rouget barbet from small boats & own jus

Artichoke cream | lardo | tomato condiment

Sweetbread ravioli & black cod

veal head broth | leek oil | grilled pointed peppers

Galantine of rabbit & cantuccini

cream of carrots and Tahiti vanilla | Green pepper jelly | Mirto jus

Local venison

served in 2 courses

Black pudding | Williams pear | Parsley root

Carrot & sea buckthorn

Orange and ginger sorbet | Sea buckthorn broth

Braised quince & dulce de leche ice cream

Tarragon | Macadamia | Kefir

Friandisé

Pumkin & Jerusalem artichoke

Chestnut | Madeira truffle jus

Mimolette | seed oil malto

White truffle from Emilia-Romagna 25

„Kraut & Rüben“

Cabbage & turnips | Potato foam | Lovage oil

Onsen egg

White truffle from Emilia-Romagna

Spinach cream | Nut butter foam

Celery | piedmont hazelnut | tropea onion | caramelised celery cream

Carrot & sea buckthorn

Orange and ginger sorbet | Sea buckthorn broth

Nougat Dôme

Mandarin | port wine-vanilla broth

Cinnamon blossom ice cream

Friandisé