November menu by our chef Vladimír Vaníček
Goose foie gras torchon, rosehip, salsify, edible clay, pumpkin, cranberries
„Kaldoun“ cream, cauliflower, beetroot, parsley, fried noodles
St. Martin goose confit and breast, fermented cabbage, port wine, apples, poppy seeds
Poppy seed buiscuit, sea buckthorn, caramel, plum jam, slivovitz
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