Wild garlic “Panna cotta” with grilled carabineros
and dry tomatoes “San Marzano”
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Cappuccino from white asparagus “Margarethe”
with sous vide monkfish
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Homemade beetroot Tortelloni filled with goat cheese
from cheese dairy “Unter- Oltl” in Sesto and glazed morels
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Apricot and elderflower Sorbet
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Suckling back roasted by low temperature
with port wine- spring onions
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”Tagliata” from young beef dry aged
with sweet potato and nettle- sauce
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Dessert Royal with almonds, raspberries and dandelion honey