Everyone starts with a series of appetizers that were okay, the onion tartlet being the favorite. Following this was a special gift from the kitchen the herring sandwich which was an interesting mix of flavors with a nice sweet pickle and rye bread. The Herbal Meadow was one of the hard to eat plates as it was soupy yet served on a flat plate. The sunchoke here was the dominant flavor but overall not a killer. The mushroom dish was very good and richly flavored. The artichoke dish in beer was different but not unpleasant. Mostly it seemed to have too many components with something pickled being the dominant taste. Really good were the sweetbreads with peas and the quail garnished with crispy chicken skin. The cheese course had different toppings on 4 combos which left a weird taste in my mouth. Again the pastry chef wanted to include vegetables in the desserts – don’t know if I’m sold on this yet. The asparagus was almost raw but the caramel was yummy.
Table set upRoom decorationsparkler for cocktailback detailevening’s special cocktailVenison sausage with ketchup creamOnion tartletChioggia beet and Mochimenuwhite winebrown trout jerkey with lemon creambread and butterHerbal meadow: Vichyssoise, frozen sour cream, snails and caviarHerring sandwichred wineBlack morel in stock, mushroom noodle and fermented shallotsart in restaurantanother artBaltic whitefish in rice paper with avacadoFried veal sweetbreads, peas, young lettuce, apple and liquoriceArtichokes, hop sprouts and baby artichokes in beerQuail leg, mirepoix and gravyQuail breast with vegetables in red wine and Mangalitza pork hamRefresher: Medlar sorbet, fir shoots and orange wineGoat’s cheese from fresh to mature with roasted celeriac and pickled strawberriesasparagus and coffee: asparagus and mocca carameltiramisu, Andraschko coffee and ice creamTofu, rhubarb and white chocolateTurkish marshmallowHorseradish refreshment sticksTiger nut pralinePetits Fours as servedFrankie liked the tissue box in the bathroom
