Winter Specialities

A little preview of our seasonal winter carte :

Beef liver “Berlin Style” with fried apple slices and onion rings on creamy mashed potatoes

Roulade of aurochs stuffed with air-dried ham, spinach leaves and port wine onions on mashed potatoes

Venison cutlet refined with mushrooms, red cabbage and green dumplings

Roasted venison in rosehip sauce served with bread dumplings

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