Finely sliced veal with tuna sauce, fried capers, and herbs

Asparagus and potato millefeuille, served warm on Parmesan fondue, asparagus ragout, and rosemary focaccia

Pea cream soup with octopus and potato skewer

Spinach risotto with burrata and confit cherry tomatoes with oregano

Diced beef fillet in four-pepper sauce, served with spring vegetables and buttered pappardelle

Half spit-roasted chicken over a wood fire, with mildly spicy “Diavola” sauce with peppers and parsley, served with French fries

Pan-fried perch fillets in a panko and sunflower seed crust, served on spring vegetables with a yogurt and wild garlic dip