Atelier Amaro

Starter

Foraged porcini mushrooms cured in black garlic, served on a smoked yogurt cloud with rye crumb.

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Starter

Hand-cut wild deer fillet with juniper, smoked egg yolk, pickled rowan and horseradish snow.

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Soup

Five-day fermented rye sour, smoked white sausage, soft-cooked quail egg and fresh horseradish.

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Pasta

Hand-folded dumplings with Mazurian pike, dill butter and a buttermilk-cucumber espuma.

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Seafood

Three-day juniper cure on alpine trout, pine-needle oil, fennel ash and beetroot leather.

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Main

Hay-smoked Mazovian duck breast, glazed beetroot, blackcurrant jus and pearl barley risotto.

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Game

Sous-vide roe deer loin, forest lingonberry sauce, smoked celeriac purée, juniper bread.

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Main

Slow-roasted Podhale lamb shoulder, toasted buckwheat, fermented cabbage and goat cheese foam.

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Dessert

Curd cheesecake on a juniper-crumb base, pine sorbet, candied rowan and meadow honey.

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Dessert

Slow-poached pear in elderflower syrup, smoked ricotta cream, walnut praline and oat tuile.

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