Combination of food: summer 2006 / autumn 2006 / winter 2007 / spring 2007

Menu recommended by Martina

  • Smoked trout pate with baby fennel garnish
  • Nettle Soup
  • Award winning marinated trout fillet of the “Cook of the Year” (wrapped in mesh and baked)
  • Poached filet of pork tenderloin wrapped in crumbed herbs, filled w dried pears and poured over w a cabernet, port, and coffee sauce
  • Chocolate fantasy
 Slow food menu - degustation
  • Smoked trout pate with baby fennel garnish
  • Nettle Soup
  • Asparagus, our way
  • Award winning marinated trout fillet of the “Cook of the Year” (wrapped in mesh and baked)
  • Boiled dumplings w egg yolk of the quail and algae baked in butter
  • Filets of young venison in redcurrant and thyme sauce
  • Chocolate fantasy
With each dish we suggest a glass of vintage wine for a pleasantly harmonious blend of your food and drink.