Smoked catfish, kefir sauce, parsley oil, wild salmon caviar, fennel salad, dill mayonnaise, cuttlefish wafer

Smoked octopus carpaccio, coriander and chilli salsa, lime dressing

Potatoes baked in ash, mushroom ragout, smoked cottage cheese, crème fraîche, smoked bacon, celery straw, parsley oil

Deer tartare, crispy jerusalem artichoke chips, truffle mayonnaise, truffle pearls

Beef tartare, smoked cracklings, marinated shimeji, egg yolk gel, sriracha mayonnaise

Beef carpaccio with basil oil, parmesan, olives, smoked olive oil

River's charcuterie - seasonal offer of our dry aged hams, smoked butter, bacon salt, pearl onions

Cold smoked Salmorejo soup, prosciutto crudo, quail egg, brunoisse salad with fresh peppers and cucumber with wine dressing

Slow-smoked beef rib, roasted corn, wasabi-potato purée, coriander oil, fried crispy onion, chilli, fresh coriander, smoked demi glace 
(12-hour smoked at low temperature ensures perfectly soft and juicy rib, marinating in colored pepper and crushed mustard seed gives the meat a pleasant spicy note)

Pimento smoked octopus with fire-roasted calamari, chorizo and black olive dust, potatoes baked in ash, sautéed spinach, spanish red pepper sauce, parsley oil, sea salt

Deer loin from the Šumava forests with grated smoked wild pear, roasted black root, creamy jerusalem artichoke purée, sautéed fresh mushrooms, smoked chestnuts, aronia dust, demi glace with pine essence

Duck breast from our Dry Ager with plum sauce, burnt red chicory, apple baked in ash, potato pancakes

Bao bun with smoked pulled meat, hoisin sauce, yuzu cucumber, coriander, sriracha mayonnaise, fries

Shaoxin pork belly smoked with Asian cinnamon, lotus root chips, padrón peppers from the fire, spring onion, fresh chili, jasmine rice, smoked star anise and ginger demi glace

RIVER'S PLATE - smoked beef rib, pork belly, bao bun with smoked pulled meat, BBQ sauce, smokey sauce, corn, pearl onion, fries

Filet Mignon with smoked figs with port sauce, roasted green asparagus, potato-parmesan purée, celery straw, herb oil

Flank steak from Ireland, Kampot pepper sauce, smoked butter, grilled pak choi and cherry tomatoes from Asian grill, charred onion, gratin potatoes with cream, demi glace

Dry aged pork Tomahawk, sautéed shitake mushrooms with fava beans and ginger, potato purée with miso and sesame, lotus root chips, smoked demi glace

Duck prosciutto salad - 3-week dry agef duck breast smoked in our smoker, served on lettuce leaves, cucumber with pomegranate vinaigrette, marinated kumquat, walnuts, pumpkin purée with mascarpone, chips

Belgian chocolate brownies, smoked cherries, salted caramel, bacon salt

Smoked strawberries, tarragon mascarpone, Tasmanian pepper, pink pepper meringue, strawberry sauce

Dulcey chocolate velvet, mango, passion fruit, coconut espuma, pumpkin dust

first course
Smoked cold Salmorejo soup, prosciutto crudo, quail egg, brunoisse salad of fresh peppers, cucumbers with wine dressing

second course
Beef tartare, truffle, lemon zest, parmesan, bread

third course
Potato in ash, mushroom ragout, smoked Cottage cheese, crème fraîche, smoked bacon, celery straw, parsley oil

fourth course
Filet Mignon with smoked figs with port sauce, sautéed green asparagus, fine potato-parmesan puree, celery straw, herb oil

dessert
Tarragon cremeux, strawberry and litchi tartare, raspberry gel, pink peppercorn meringue