Our chef Honza Krajč took this chance and prepared this menu for Thursday, 11 November only:

• Carpaccio of goose, pecorino and cranberries on port wine
• Goose kaldoun with goose liver dumplings
• Smoked goose stewed in vegetable broth, horseradish creme fraiche
• Poached sturgeon, crayfish sauce and stewed potatoes
• Goose roll stuffed with goose liver and pine nuts, kohlrabi with panchetta and small potato dumpling
• Chocolate gingerbread and plum ice cream

As is traditional with the evening menus, you can choose to create a three-course menu from the goose specialties (starter, main course, dessert) or opt for the six-course tasting menu, where you can sample all three starters, both main courses and dessert as a sweet ending.

Don’t forget to book your table.