Check today's suggestions on our blackboard, where we offer you the available dishes
Deer carpaccio, arugula, pine nuts and parmesan
Venison tartare on roasted veal marrow
Mushroom and Iberian croquettes and mayonnaise from slatasangs
Glass bread, foie, caramelized onion and pomegranate
Partridge with cabbage (portion)
Partridge with cabbage (unit)
Artichokes with foie, caramelized onion and balsamic reduction.
Scrambled eggs, caramelized onion, sausage, seasonal mushrooms and straw potatoes
Venison cachopo, con ﬁ ed peppers and straw potatoes
Esclatasangs with fresh pork, bacon, sausage, ribs, pine nuts, coli ﬂ oor and pork tenderloin
Honeyed game noodles
XL cannelloni of monkfish, squid and picornells with pumpkin bechamel.