Part 4/6:
Among the many dishes, the duck stood out for its rich flavor, akin to that of free-range chicken, with a delightful, robust seasoning. Similarly, the “mousse of parsnip”—a dish neither of us had tried before—revealed itself as a surprising addition that echoed the flavor of raw carrots. As for the sauerkraut, it was surprisingly flavorful, shattering our preconceived notions of a bland dish often cast aside.
The highlight, however, was the salmon, highlighted with mushroom sauce, which delivered robust flavor profiles that affirmed the kitchen's commitment to quality ingredients and methods from the medieval era. Each bite revealed how the restaurant aimed to echo the dining experience of a time when ingredients were sourced locally and prepared with care.