Food and wine list

Made with semi-hard cheese from a cheesemaker on Mont Vully, seasoned with a spoonful of white wine. Served with a croûton of yesterday's house bread.

Matured on the bone for twelve months, sliced by hand. The beetroot sits for three days in cider vinegar and caraway.

Pan-fried in clarified butter, with lemon thyme and mashed potatoes. The fisherman delivers in the morning, so they are available only as long as the catch lasts.

Thin beer batter made with Fribourg beer, deep-fried in rapeseed oil. Served with green salad, strips of beetroot and pumpkin seed oil.

Roasted pink, with bacon-wrapped bean bundles and potato gratin. The jus simmers for two days from the bones of the same animal.

Left in the broth for three hours, which is why it is tender and falls apart. Served with salted potatoes, gherkins and a spoonful of coarse horseradish.

Beetroot from the Grosses Moos, slowly reduced with vegetable stock and topped with shaved cheese. Also available as a small portion at CHF 19.50.

Dried for two hours at 90 degrees, so it stays soft inside. Served with plums that we preserve ourselves in September.

Dry white wine from the neighbouring vineyard, drunk young. Goes with perch, whitefish and the cheese soup.