Small vital salad -as a garnish-

Borschtsch made from beetroot und white cabbage with sour cream

Bulgur bowl with leave lettuce, tomato, chickpea, carrots, red cabbage, yoghurt dip, Cauliflower falafel and housedressing, served with a rye breadroll

Finger shaped potato dumpling pan in mushroom cream sauce with spinach and alpine cheese

Porkloin steak with green pepper cream sauce, vichy carrots and potato gratin

Pan fried blue grenadier filet with spring onion orange vegetable on potato puree and mustard sauce

Vanilla pudding with blueberry sauce