Greetings from the kitchen

Bread from Max Kugel from Bonn
with sea salt butter

Yellow-bellied squid marinated raw
with cream cheese, Romegous oysters, goose liver parfait with ponzu sauce and spicy cucumber sauce

Perch „Müller's species“
Fillet of Bergische salmon trout fried with lemon Beurre Blanc,
roasted almonds, parsley and fresh shaved winter truffle

„Interlude“

„Surf’n’Turf“
Slice of grilled rose from the high ridge
with ox tail essence, glazed Breton lobster, gyoza, grilled cauliflower and pickled prunes

„Excotic“
Mousse from the Thaimango, Passion fruit sorbet,
Saffron biscuits, coconut jelly, lychee foam, kiwi
and caramelised pineapple

Sweet finish and coffee