Four courses built around what the market brings in autumn: pumpkin, beef from a farm twenty minutes away and the last apples of the year. Served every evening we are open, for the whole table.
- Sourdough and cultured butter
- Roasted pumpkin soup
- Beef cheek braised in red wine, or pearl barley with wild mushrooms
- Apple tart
Allergens and additives of every course are listed with the dish on the menu. Wine pairing on request.