Hugo & Notte menu until March

optionally:

with wild herbs and apple and shallot relish

with marinated kale salad and pomegranate seeds

on rustic homemade bread with pickled vegetables

with cheese croutons

with baked apple chips

with white wine foam and herbs

on mediterranean vegetables with two types of pepper cream and truffle potatoes

with black cabbage, goat‘s cheese and walnut butter

with fennel and quince vegetables and sweet potato purée

on apple and pointed cabbage, served with beetroot mashed potatoes and grated horseradish

Vichykarotten, Rosmarinkartoffeln und Jus

served with cherry red cabbage and bread dumplings

with caramelised black cabbage and cherry tomatoes, served with truffle potatoes

with blackcurrants and hazelnut crumble

with meringue and walnut ice cream

with fruits