boletus with gnocchi and vegetables
stuffed venison topped with parmesan and sage butter
with fried croutons, bacon, mushrooms and herbs served with homemade noodles fried in butter with chunks of walnuts, venison trimmings
in red wine, mushrooms, bacon and onions served with homemade Dolf
the mushroom sauce with almond croquettes accompanied by cranberry and pear marinated in port wine and chestnuts
game, mushrooms and cream sauce with Gino sprinkled with walnuts, and homemade špetzle pear marinated in port wine filled with cranberries
potatoes with walnut, pear and cranberries
with vanilla ice cream and whipped cream