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