AppetizerPotato with quark cheese, radish and chiveSoupBlood soup, apricot, sloeMain courseDuck leg, dumplings, beetrootDessertReconstruction of the St. Martin's Croissant
Appetizer IGoat cheese from Jakubów - cheese in two versions: mousse and balls surrounded in finely chopped green apple, served on a beetroot carpaccioAppetizer IIZatorska goose - marinated goose breast, mushroom aioli, as a warm addition: small confit goose croquettesFish main courseKłodzki trout - fried trout fillet, crayfish necks, celeryMeat main courseZłotnicka pork - in two versions: slow-baked bacon and slow-cooked pork, as an addition: horseradish puree, Jerusalem artichokeDessertHoney from Grębków - honey cake, honey gel, honey comb (crunchy pieces of honey)
Plato de Queso y Embutido - a board of Spanish cheeses and cold meats with Gordal olivesPimientos de Padron - fried Spanish green peppers from Galicia with Arbequina oil and smoked Maldon saltPulpo a'la Gallega - slow-cooked octopus with confit potatoes, smoked paprika, Arbequina oil and salt flakesGambas pil-pil - prawns fried in olive oil with garlic, chilli, smoked paprika and brandyTernera Canaria - beef slices with papas arrugadas potatoes, mojo picon sauces, mojo verde and smoked, grilled romaine lettuceCrema Catalana - Spanish Catalan cream with lavender, raspberries and white chocolate