Parkhuus

Premium beef entrecôte served with broccoli, traditional Bohemian dumpling, and cauliflower.

Prawn raviolo with kimchi, yuzu, and topped with Oscietra caviar.

Artfully prepared risotto with truffle, artichoke, and maitake mushrooms.

Tender lamb rack served with monk’s beard, parsnip, and plum.

Fresh lettuce with mushrooms, sesame, and Belper Knolle cheese.

Fresh red tuna served with kombu seaweed, wasabi, kefir, and avocado.

Finely chopped veal with honey egg yolk, shimeji mushrooms, horseradish, and truffle.

Sea bass fillet served with edamame, artichoke, wasabi, and saffron.