3 chefs restaurant menu
Appetizers |
EUR |
| Salmon mosaic, marinated vegetables, egg yolk, trout caviar |
9,00 |
| Scallops, cauliflower, wakame, yuzu, dashi |
12,00 |
| Pan fried foie gras, mushrooms, brioche, fermented garlic, hazelnuts |
12,00 |
| Ostrich tartare, aioli, chicken egg, kohlrabi, malt crisp |
9,50 |
| Goat cheese fried in honey, sea buckthorn, fermented berries |
8,50 |
Soups |
|
| Sea food soup, pumpkin, chervil oil, fennel |
12,90 |
| Parsnip cream soup, apple, meadowsweet, hazelnut |
6,90 |
Main courses |
|
| Octopus, white quinoa, red cabbage, langoustine sauce |
19,00 |
| Lightly smoked catfish fillet, jerusalem artichoke, lentils, gooseberry |
17,60 |
| Veal cheeks, smoked brisket, potato, leek |
19,00 |
| Beef striploin steak, beetroot, bone marrow, cabbage, umeboshi |
28,00 |
| Duck breast, kale, carrot, cranberry sauce |
17,00 |
| Grilled cheese, green buckwheat, seasonal vegetables, herb sauce |
12,00 |
Side orders |
|
| Mashed potatoes, truffle oil |
4,00 |
| Black lentils, kale, trumpet mushrooms |
4,00 |
| Caramelized carrots, quince, caraway seeds |
4,00 |
Desserts |
|
| “3 Pavāri” confectionery selection |
9,90 |
| Fine local cheese selection with truffles, flavoured honey, homemade jam |
9,90 |
| Tiramisu, rum ice cream, coffee ice cream, potato biscuit |
9,90 |
| Yuzu and chocolate tart |
9,90 |