Spring is in full swing and we are introducing new dishes made with fresh seasonal ingredients.

You can enjoy organic 62° egg with wild-garlic velouté and barley with vegetables.
Our new main dish is lamb chop in marjoram crust and lamb confit served with mint gnocchi, green peas and lamb jus.
Finally, as a sweet ending, we recommend our poached rhubarb with raspberry cake and yogurt ice cream.