Easter menu April 3–6, 2026

3. 4. – 6. 4. 2026

with quail egg, marinated vegetables, lovage mayonnaise with mustard seeds, and bread chips

with root vegetables, meat dumplings, and wild garlic

with spinach purée, roasted potato fondant, buttered corn, and bryndza sauce

with moss base, rhubarb gel, and chocolate crumble