served with red caviar
with French dressing, fresh champignons, olives and Grana Padano flakes
served with a cherry sauce
tofu cheese and roasted sunflower seeds with vinaigrette dressing
with vegetables, crispy lettuce and delicate yogurt-garlic dressing
with roasted pumpkin seeds and brown toast
with cheese toast
with buttermilk, smoked bacon and boletus mushroom flakes
served with green pea puree with blackcurrant and pan-seared vegetables
with green pepper and onion served with quinoa with crispy vegetables and spinach stewed with garlic
with mead and mountain ash sauce, served with smoked potatoes and pan-fried vegetables
with seasonal additions and boletus sauce
served with cider-based apple sauce served with gnocchi dumplings and glazed beetroots
made of dried tomatoes, served on risotto with vegetables and amber cheese
served with Silesian dumplings and red cabbage
with baked potatoes and white stewed cabbage
served with potato chips and carrots
dipped in honey and red wine, served with ice cream
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