We work with only the best produce of the day, so the menu necessarily changes by the moment. We don’t ask for any minimum price – just pay what you think the food, service, room and so-on seem worth.

Example menu

Light broth with wild mushrooms
and fiddleheads

Salad of fire-roasted apple and endive
with pine nut dressing

Cardoon braised with wild leeks

White asparagus cooked ‘en chemise’
with truffle and sumac

Raviolini stuffed with porcini

Mountain potato cooked sous vide
with miso, sake and roasted in coals.
Salsa verde.

Fondant salsify, morel ash, black rice risotto

Liquefying saffron polenta filled with white chocolate.
Preserved rhubarb.