White asparagus appeared on the plates – delicate, aromatic, in a unique composition with morels and broad beans. Among the fresh proposals, you can also find vegan baked cabbage with carrots, baked potatoes and a bit of chili, which gives the whole thing a spicy touch. Risotto with wild garlic, green vegetables and parmesan is also served in two versions – with juicy chicken or delicate fillet of bream. There was also green asparagus, served with a quail egg, velvety Hollandaise sauce and crispy almonds – light and full of flavor. In turn, guinea fowl with truffle, wild broccoli, mushrooms and potatoes is a more expressive proposal, ideal for lovers of elegant compositions.
And for dessert? Two new, delightful combinations of ingredients: strawberry and rhubarb cheesecake – a classic in a new, spring edition and pistachio – a dessert for connoisseurs: a combination of pistachios, chocolate, nuts and a hint of rhubarb.
Each of them is an invitation to celebrate the moment – surrounded by nature, birdsong and sunshine!
