3-course menu at the Dancing House

roasted peppers, gooseberries, and a cuttlefish wafer

sour cream and rosemary oil

potatoes, sautéed chanterelles and fried buckwheat

served with potato purée, caramelized shallots, pak choi, and a veal glaze with capers and garlic

crumble topping, caramelised apple chutney and ginger espuma

for person