Workshop with Heiko Antoniewicz: Pigeon smoked with pine, roasted barley, beechnuts, and candied olives (€79)
We show guests how to use flavors from the forest and fields. A symbiosis of earthy notes with the echo of poultry. Traditional foods placed in a new context and brought to life.
In the workshop, we go into the preparation of the pigeon and the best possible composition of the dish. We explain the steps for a smooth process and a tasteful experience.