Mangalica pork belly on crispy celery with wasabi mayonnaise

Finely chopped beef tenderloin with herb butter

Goose liver mousse with coffee cream and caramelized hazelnuts

Lightly dehydrated wild sea bream fillets with spicy strawberries and citrus

Romaine lettuce salad with blue cheese dressing and herb croutons

Caramelized peach salsa with mint mayonnaise

Salad of flavored cherry tomatoes and grapes with crispy onion

Homemade tortellini with basil cream and spicy pecans

Pasta with beef ragù and Parmesan crunch

Homemade tomato jam and aged goat cheese

Fresh zucchini salad with sweet-and-spicy chili cream

Grilled oyster mushroom with potato and truffle foam

Aromatic consommé with vegetables

Creamy potage made from seasonal vegetables

Slow-cooked veal served on creamy mashed potatoes

“Ike Jime” sea bass fillets with seasonal vegetables and seafood broth sauce

Pressed roasted pork with zucchini and sweet corn cream

Octopus tentacles with sautéed, fried Swiss chard and onion dressing

Lamb ribs with a refreshing fennel salad on chilled yogurt cream