Lunch Menu available from Monday, March 4 to Friday, March 8, 2019

Starter 18 pln

Sorrel cream, potato puree, egg

or

Dumplings stuffed with goat, goat cheese, fig

Main 32 pln

Loin, gratin, kale, kohlrabi, parsnip

or

Cod, nori, celery risotto, pesto, pepper, carrot

or

Smelt, potato, aioli, caper butter, onion

or

Baked celery, ferment garlic, eggplant pasta, shitake mushroom

Dessert 16 pln

Lemon tart

or

Dessert of the day