Pochlebna

Appetizer:

Roasted Beetroot | Goat Cheese | Apple in Wine Roasted beetroot with creamy goat cheese, walnuts, and a balsamic reduction. Sous-vide apple with wine and thyme adds an elegant, aromatic freshness to the dish.

Main course:

Pork Tenderloin in Fresh Herbs | Two-Color Purée | Leek-Wine Sauce Juicy pork tenderloin prepared sous-vide, finished with fresh herbs. Two-color purée of truffle and butter potatoes and a delicate leek-wine sauce create a harmonious, refined composition with a spring-like character.

Dessert:

Basque Cheesecake | Salted Caramel | Peanuts A creamy cheesecake with a distinctive caramelized crust, served with homemade salted caramel and roasted peanuts. A classic that always leaves a fond memory.

Appetizer:

Fennel in Three Forms A velvety cream of roasted fennel, caramelized fennel, and roasted fennel seeds – a subtle, aniseed composition with a deep, slightly sweet aroma.

Main course:

Pistachio-crusted halloumi | beluga | lemon Crispy pistachio-crusted halloumi meets black beluga lentils, baby carrots, and fresh pomegranate. A light lemon sauce brings the whole thing together, giving the dish a fresh, Mediterranean feel.

Dessert:

Chocolate Harmony with Raspberry Velvety chocolate mousse perfumed with orange zest, raspberry gelée, and crunchy honey granola. An elegant balance of cocoa depth and fruit freshness.