Sabor the Counter

Brill with lemon, olive oil, paprika, parsley

Seafood stock risotto that was sweet with white fish filet

Brioche with ham and egg
Brioche with scrambled egg and shaved truffle and goat cheese

Confit rabbit leg with avocado or olive oil aioli. Covered in panko
Lamb sweetbreads that were a little too salty

Duck with tarragon paste and radish

Almond custard with sherry

Goat cheese ice cream with an amaro like licorice syrupWeiterlesen