the menu in english

rouleau of red cabbage, potato mousseline with roquefort, blue grapes, winter purslane, oyster mushrooms and red wine gravy 19,50

 

kataifi croquette with corn and coriander, beluga lentils, endive, cashew, mandarin and a sauce of pumpkin and cumin V 19,50

 

rendang of jackfruit, vennelrice, peanuts, sweet and sour vegetables, coriander and limeleaf V 17,00

 

spelt “risotto” with taleggio, green asparagus, smoked almonds and a poached egg 17,00

 

V = vegan