- Vorspeisen/Snacks
- Hauptspeisen
- Lasagne alla Poletto
- Fiorentina of the chianina cow
- Herbed rabbit joint with fennel
- Wild mushroom risotto with Amaro
- Monkfish „au gratin“ with cherry tomato fondue
- Dorade in a salt crust with peperonata
- Truffled potato terrine
- Cured indian buffalo with mushrooms and parmesan chips
- Potato-Eggplant-Lasagne „au gratin“
- San Daniele ham with Fig-Schiacciata
- Spaghetti alla carbonara from Hamburg
- „Cacciucco“ Tuscan fish-stew
- Artichoke Risotto with melted Taleggio
- „Triglie“ Stuffed Red Mullet Filet and Vernere-risotto
- Grilled Marron crab on couscous salad
- Marinated Olive-Herb-Chicken
- King Salmon with olive-mashed-potatoes and wild herbs
- Sweetbreads Lasagnette with black salsify and perigord truffles
- Prompted filet of veal on artichoke bottoms
- Halibut in San Daniele ham on horseradish risotto
- Desserts
- Weitere Rezepte bei COOK NOW! ...
