Herring and bread
Grilled pickled herring, sauerkraut salad, kimchi emulsion and powder, spring onions, sauce made from smoked fish bones with buttermilk and sausage oil. Rye bread with whipped goose fat.
Duck and sweet bun
Duck pâté topped with cherries, apple marmalade with onions, hazelnut ice cream and a bun baked in duck fat with cracklings.
Deer and aged pork lobe
Deer tartare, aged pepper pork lobe, cauliflower mushroom, smoked remoulade with roasted garlic, pearl onions, caraway ice cream, Gran Moravia cheese, deer consomé with buckwheat tamari, watercress.
Smoked oyster mushroom
Grilled king oyster mushroom in a shiitake miso, oyster mushroom greaves, glaze made from fermented mushrooms, eggyolk custard, pickled black trumpets, mushroom foam and smoked almonds.
Stuffed vegetarian dumpling with kale and smoked sheep cheese, cabbage, buckwheat crumble, buttermilk sauce and lovage oil.
Cod in borscht
Crispy fried cod with pickled beetroot, fennel salad with dill, borscht sauce with smoked paprika oil, waffle baked over the fire, creamy sour yogurt and trout caviar.
Butter roasted terrine of chicken with chicken gizzards in a creamy reduction, chicory buds salad with a dressing of spicy fermented cabbage and coriander oil. Roasted spaetzle with sour cream and speck. Smoked paprika sauce.
Smoked rolled lamb brisket in lamb juice, lardo, roasted plums, buttermilk gel with mustard powder, mashed peas with speck and onion, pickled mustard.
Grilled brisket over an open fire, chokeberries, speck, chives, horseradish mashed potatoes, fried horseradish and caraway potato crumble.
Escoffier veal schnitzel
Fried veal schnitzel in clarified butter with mature cheese béchamel, mashed potatoes with brown butter, truffle sauce and gooseberry compote.
Raspberry tart with roses
Raspberry tart with vanilla cream, roses and lemon sorbet.
Crispy eggyolk biscuit
Eggyolk biscuit with cranberry marmalade, nougat cream, hazelnut miso ice cream and edible clay.
Katowice roll filled with chocolate whipped cream, cherry jam, baked ice cream, pink pepper glaze, cherry granita and edible ash.
Almond ice cream sundae with tangerine compote, white chocolate topping and almonds in caramel.