Seasonal salad with pumpkin kernels

Tatatki and tatar of salmon with curry scented carrots,peas and sprouts

Smoked sea bass wih beet root, pickled cucumber and Granny Smith

“Bio” Spring vegetables from Mallorca with a herbel vinaigrette

Goat cheese pralins with pistachio Pesto, grilled coliflower and salty lemons

Quail marinated with Harissa, ”oriental” lentils and dates

Panfried Foie Gras with orange and celery

Oxtail tortelinis with broad beans and truffel

Potato and leek cream soup with poched farm egg

Mediterranean fish soup with Aioli and Croutons

Ravioli of lobster and green asparagus



Rack of lamb with a honey and rosemary crust and green beans

Cheeks and fillet of iberico pork with red wine onions, Mushrooms and Chorizo

Duck breast with a sweet potato-ginger puree, green asparagus, mango and macadamia nuts





Skate with brussel sprout leaves, potatoe and bacon croquetas
and a toasted almond emulsion

Cod “Skrei” with a white aubergine puree, artichokes, caper berries,
Topinambur chips and a Boullabaise sauce

Grilled turbot with a truffel risotto, peas and a truffel foam