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Porridge and syrniki

Porridge

230 g.

Classic porridge with butter

Green buckwheat

250 g.

Boiled in milk rice with vanilla cream and strawberries

330 g.

Classic rice porridge. Serve with the most delicate vanilla cream, confit pear and crunchy granola.

Boiled in milk rice

230 g.

Classic porridge with butter

Boiled buckwheat

150 g.

Classic porridge with butter

Millet porridge

230 g.

Classic porridge with butter

Boiled buckwheat with parmesan mousse

250 g.

Classic buckwheat porridge. Served with parmesan cheese mousse, chopped hazelnuts and crispy buckwheat popcorn

Syrniki with baked yogurt

194 g.

Fry the syrniki until golden brown, serve with a juicy compote of fresh strawberries and a contrasting cream of fermented baked milk (guest's choice: with sour cream)

Syrniki with sour cream

205 g.

Fry the syrniki until golden brown, serve with a juicy compote of fresh strawberries and a contrasting cream of fermented baked milk (guest's choice: with sour cream)