Delicious sourdough cinnamon rolls with a tender brioche‑style dough, brown‑sugar‑cinnamon filling, and a velvety cream‑cheese glaze.
A fluffy, lightly sweet Austrian pancake made with eggs, flour, milk, butter, sugar and carbonated mineral water. Traditionally served dusted with powdered sugar and optionally with plumped raisins.
A traditional Italian ricciolina cake with a buttery shortcrust base and a sweet almond marzipan topping, finished with candied citron and vanilla powdered sugar.
A fast autumn‑flavored tart featuring sweet pumpkin, creamy goat cheese, a drizzle of honey and aromatic rosemary on a ready‑made shortcrust pastry.
Crispy potato crust tart with vegan tzatziki, olives and herbs; a gluten‑free, plant‑based Mediterranean dish.
Roasted beetroot wedges tossed in a bright tarragon mustard vinaigrette, served with a creamy walnut‑lemon tarator dip and garnished with fresh herbs and nuts.
Roasted butternut squash wedges served with a spicy chili‑yogurt drizzle and a bright coriander‑garlic sauce, topped with crunchy pumpkin seeds.
Gebackene rote Bete‑Spalten, serviert mit einem frischen Estragondressing und einer cremigen Walnuss‑Tarator, garniert mit Estragon‑ und Minzblättern.
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