As cold appetizers, we offer: Asian-style vegetable salad with cucumber and carrots, sweet tomatoes with kumquat and strawberry sorbet, dried candle carpaccio with tree mushrooms, ramiro peppers with green olives and tofu.
Hot dishes include potato pancakes with crispy cabbage, cauliflower steaks with mushroom sauce, ravioli with white cabbage, stewed zucchini with capers and artichokes, and wild mushroom steaks.
The final point of the gastronomic route will be the original dessert - caramel sponge cake with elderberries and lean sea buckthorn mousse.
March 18 – May 4, 2024