... our front parlours
The tables are laid, the set meals discussed, the final scrutinising glances …
Everything is ready for pleasant hours of culinary delights.
Menu of the week
from 25th july 2016 until 30th july 2016
Mushroom cream, quail eggs and ham biscuit
Filet of Dorado Royal with pine nut spinachi, tomato basil fondue and tagliatelle of herbs
Filet slices in pepper cream sauce with young vegetables baked "rösti"
Pavé of white chocolate with mango and mango confit