‘Europoetry’ Menu 

This is one of chef’s Viorel Copolovici culinary puzzles with a very strong and diverse European influence. The huge migratory movement of Europe’s last decade crucially changed the way Europeans relate to food and cuisine. Europe became a huge playground for taste combinations and influences, ingredients and contrasts, flavours and cultures. This menu proposal contains bits from diverse areas of Europe like Italy, Germany, Balkans, Northern Europe, Middle East, Great Britain, Portugal or France, all incased and highlighted with the chef’s keen interest for high standards of cooking and high respect for all ingredients.

AMUSE BOUCHE: SERIOUS TEASE

crisped Italian salami, sour cherries jam, thyme                                                                    

FIRST COURSE: LOST IN  THE MIDDLE EAST                                          

seared scallops, cauliflower humus, prawn baklava, pomegranate jus                                 

MAIN COURSE: SHANKS A LOT!                                                         

Braised lamb shank, parsnip Dauphinoise, kale chips, oregano demiglace               

CLEANSER: WILHELM & CURT                                          

sourdough crouttons, Jagermeister, aged balsamic                                                              

LAST COURSE: reMASTERED

pumpkin, filo pastry, dried fruits, cinnamon, port caviar