Hugo & Notte Buffet until March

optionally:

with wild herbs and apple and shallot relish
 

marinated kale salad and pomegranate seeds

on rustic homemade bread with pickled vegetables

with cheese croutons
 

with baked apple chips

with herbs

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

with black cabbage, goat‘s cheese and walnut butter

with fennel and quince vegetables and sweet potato purée

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

with Vichy carrots, rosemary potatoes and jus

served with cherry red cabbage and bread dumplings

green beans and potato gratin

with blackcurrants and hazelnut crumble

with vanilla sauce

rum raisins, roasted walnuts