FALO

Appetizer:

A delicate and distinctively seasoned pork and beef stew, served with crispy buttered toast and a cottage cheese and chives. A creamy egg yolk emulsion, pickled mustard seeds, and crispy roasted onion flakes complete this contemporary interpretation of classic regional flavors.

Main course:

A crispy croquette filled with long-cooked, juicy chicken thigh, served with a rich gravy sauce made with burnt butter and velvety celeriac purée. Pickled plums bring a fruity acidity, while sautéed Savoy cabbage with mustard seeds adds a distinctive touch.

Dessert:

A delicate white chocolate and buttermilk cream combines sweetness with a pleasant acidity, while caramelized apple adds a buttery, fruity touch. The whole is complemented by a vibrant sea buckthorn mousse and crunchy almond crumble.

Appetizer:

Celeriac baked in sea salt retains its natural sweetness and fleshy texture, while the crispy coating contrasts with its soft interior. Served with a creamy roasted pepper and almond sauce and a light fresh herb salad, the dish is finished with parsley oil and Maldon salt flakes.

Main course:

A delicate fillet of hoki rolled into a light, dill-flavored fish mousse, served with a rich shrimp sauce and sautéed spinach. A crunchy potato crumble complements the delicate texture of the fish and the creamy sauce.

Dessert:

A velvety cream of roasted pumpkin with a natural sweetness and a delicate caramel aroma, served with spicy plums. A vibrant sea buckthorn mousse balances the sweetness of the dessert with a fruity acidity, while a crunchy gingerbread crumble complements the whole with a spicy aroma.