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Rose of Chioggia beetroot, served with a burrata espuma, yellow beetroot, pine nut crumble and a touch of Madame Jeanette for a spicy kick

Lamb's lettuce soup with a poached quail egg, framed by a nest of potatoes

Cauliflower steak with fermented cauliflower leaves, cauliflower puree and a classic Polonaise sauce, served with crispy fried breadcrumbs

Puff pastry filled with mushroom powder and chestnut flour, enriched with a mushroom ragout, chestnut and a subtle algae sponge cake

Sea buckthorn curd tartlet with a wild fruit gel, Italian foam and roasted almond ice cream for a surprisingly fresh finish

Smoked Tartare with a pickled quail egg, fiery onion mayonnaise, crispy potato wedges and a subtle touch of black truffle

Dashi soup with white and green asparagus, finished with light tempura chips for a crispy texture

Scallop Ceviche with wakame, cucumber, red cabbage foam and trout caviar, accompanied by crispy red curry crackers

Wild boar cheek with a silky carrot puree, fried pommes Anna, sweet and sour carrots and a rich jus de veau with subtle notes of dark chocolate

Celeriac ice cream with a light hazelnut cake, enriched with a delicate white chocolate mousse for a surprising ending

Trout carpaccio with fresh watercress, yuzudashi gel and thin slices of Grannysmith apple

Saibling with Yuzu Ponzu gel, beetroot in brunoise and puree, accompanied by a delicate julienne of pepper, carrot and shallot

Pickled salmon with salmiak, combined with a silky white chocolate mousse of celeriac

Clear Bisque of Langoustine and North Sea Crab, with a refined julienne of vegetables and fresh langoustines

Red Mullet with sea asparagus, white cabbage, bacon, carrot puree and a light carrot-orange foam, finished with a crispy rocket cracker

Rhubarb with a creamy mascarpone yoghurt ice cream, accompanied by a light strawberry mousse

Smoked deer carpaccio with burnt onion mayonnaise and fermented red cabbage and black walnut

Parmesan tartlet with mushroom mousse, coppa di Parma, and black truffle

Octopus carpaccio and tartare of sous-vide cod with fennel gel

Chestnut apple soup with scallops, white cabbage, and bacon

Duo of veal (cheek and tenderloin) with pea cream, sweet potato, asparagus, and yellow cauliflower with Madeira veal jus

Sorbet of Granny Smith apple and cava

Tarte Tatin of poached pear with liquorice caramel and white chocolate black pepper ice cream