Let’s face the goosebumps!

We are getting ready for St. Martin’s Day. The menu is available between November 9 and 12 and is recommended to book a table in advance. It doesn’t matter which part of this wonderful bird you like, we serve goose liver, goose breast, and goose leg and the warming goose soup too.

We prepare these heavenly dishes:              

• Foie gras, beetroot, hazelnuts, sturgeon, green apple
• Goose consommé, boletus, derelye, roasted vegetables
• Goose breast, black root, cabbage lasagna, parsnips, bean salad
• Goose leg, gersli porridge, wood ear mushroom, kimchi
• Pumpkin crème brulée, poppy seed ice cream, blackberry pearls