FOCACCIA BREAD WITH BUTTER

HOUSE-MADE PICKLES & BEETROOT CARPACCIO

PUMPKIN CREAM, CHORIZO, GRILLED MUSHROOMS, CRÈME FRAÎCHE

ALMOND CREAM, SMOKED EEL, RED PALAMÓS SHRIMP REDUCTION AND DILL OIL

BAKED LEEK, CEPS MUSHROOM SAUCE, SHEEP'S MILK CHEESE AND YELLOWFOOT CHANTARELLES

SLOW-ROASTED CELERIAC, SILKY PARSNIP PURÉE, VEGETABLE DEMI-GLACE, BLACK GARLIC

LIGHTLY CURED, FLAME-SEARED MACKEREL, CHICKPEA STEW AND FRESH GOAT'S IOGURT

“SMÖRRE BRÖD” ON BLACK KEFIR BREAD

GIRONA BEEF FILLET TART, BEET, TARTAR SAUCE, SALSIFY

FISH SOUP WITH SAFFRON, FENNE, CARROT AND LEEK

SEA BASS, JERUSALEM ARTICHOKE PURÉE AND BLANCHED SEASONAL VEGETABLES

TUNA PARPATANA, SWEET POTATO GNOQUIS, SAUTEED MUSHROOMS

VENISON MEATBALLS, RICH SAUCE AND MASHED POTATOES

BEEF PICANHA WITH MEAT JUS AND GOLDEN CHANTARELLE MUSHROOMS

APPLE CRUMBLE WITH VANILLA CUSTARD

WALNUT TART, SAFFRON CREAM, CANDIED PUMPKIN

CREAMY CHOCOLATE CAKE WITH CITRUS COULIS