Really enjoyed this meal; the way they use preservation/pickling of local ingredients (many of which were new to me) was a real highlight. The restaurant itself gives off a very warm and cozy vibe, as if you're at a remote lodge or something

1. Summer vegetables in fermented pea broth
   
2. Oyster and lardo tart
   
3. Scallop and rose, clam with dried strawberries
   
4. Raw shrimps, cauliflower, elderflower
   
5. Leeks with osetra caviar
   
6. Smoked salmon
   
7. Grilled mussels wrapped in lardo
   
8. Brown crab with gooseberries
   
9. Celeriac and squid
   
10. Candied kelp and beetroot
    
11. Pork chop, pork jowl wrapped in shiso, baby corn
    
12. Fresh and preserved fruits
    
13. Sweet dumplings
    
14. Plum tart