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Seared sirloin steak flambéed with Cognac, served with a rich red wine cream sauce, crispy ham, and a fried egg.
Breaded veal chops pan-seared and oven-roasted, served with homemade herb spätzle and a silky red wine reduction sauce.
Pan-fried chicken livers soaked in milk, finished with a red wine reduction and served on garlic-rubbed grilled sourdough bread.
Authentic Swedish meatballs served with a rich cream sauce, fresh cabbage and fennel salad, and boiled new potatoes.
Seared beef fillet served with a rich red wine shallot sauce, crispy potato rösti, and sweet glazed carrots.
Breaded lamb chops fried until golden, served with slow-cooked spiced red cabbage, blueberries, and buttery new potatoes.
A traditional Polish national dish featuring pork, spicy sausage, sauerkraut, and cabbage simmered with mushrooms, apple, and aromatic spices.
A versatile Transylvanian snack featuring thin dough folded over custom fillings, glazed with egg and yoghurt, then baked until golden.
A cross between a Yorkshire pudding and a pancake, baked until golden and served with fruit compote and crème fraîche.