Deer carpaccio with sliced boletus
Deer tartare on toast with boletus and quail eggs
Boletus in cream sauce perfumed with herbs
Ravioli with venison and rowan sauce
Boletus soup with crème fresh perfumed with dill
Deer comber drizzled with sour cream, laid on stewed boletus hats served with roast beetroot stuffed with apples and radish
Wild boar in the beet leaf with roasted pepper with cumin and truffle puree
Deer with mushroom sauce, beetroot in balsamico and sweet potato puree
Tart with vanilla cream and raspberries
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