Dinner at Gendarmenmarkt

optionally with:

with wild herbs and apple and shallot relish

with marinated kale salad and pomegranate seeds

on rustic homemade bread with pickled vegetables

on Mediterranean vegetables with two types of pepper cream and truffle potatoes

with black cabbage, goat‘s cheese and walnut butter

on apple and pointed cabbage, served with beetroot mashed potatoes and grated horseradish

with fennel and quince vegetables and sweet potato purée

with Vichy carrots, rosemary potatoes and jus

served with cherry red cabbage and bread dumplings

with caramelised black cabbage and cherry tomatoes, served with truffle potatoes

with baked apple chips

gratinated with cheese croûton

with white wine foam and herbs

with blackcurrants and hazelnut crumble

with meringue and walnut ice cream

 with fig mustard, roasted nuts and grapes

2 scoops of cassis sorbet served with Riesling sparkling wine and rosemary