Chef recommends
The Menu in the Palace Restauarnt changes every half a year, so the recent one was prepared for springsummer 2009.
The Chef recommends a Norwegian sea trout fillet with asparagus, celeriac puree and a subtle mustard dressing, and pork loin stuffed with porcini mushroom, with rosemary sauce, fried potatoes with bacon and green bean.
For a dessert, a delicious nougat with almonds and chocolate sauce.
Welcome and bon appetite!
