We chose the 44€ chef's choice five course menu. The rather stark dining room
Amuse bouche
starter: crayfish and scrambled egg, watercress salad and parmesan chip
second course: salmon tartare, asparagus, "spaghetti" carrot salad
fish: Zander (pike-perch) with wheat and asparagus risotto
strawberry ice
dessert: rhubarb crumble, ginger ice and cream
coffee and chocolate foam
