We mature the rumpsteak for a day in a spicy pickle, then spread it with mustard and fry on a gridiron. We pile the meat with fried onions and serve it with potatoes fried in whole.

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Roast the rumpsteak served with port wine sauce and homamade potato doughnut.

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The calf trotter is simmered in spicy consume. Then we remove the bone, breaded and fried in oil. Offered with parsley potatoes and Tartar sauce.

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We serve this dish with poteto doughnuts. For topping we offer hot green peppercorn sauce, fried egg or sautéed wild mushroom.

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Ox confit with quality red wine onion wild mushroom and fresh seasonal vegetable. Served with home made doughnuts. It worth a try!

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