Chefs Table @restaurantwils
- Lamb tartare, strawberry, rosemary -
- Romaine, miso, gin, herbs -
- Tub gurnard, artichoke, basil, broad bean -
- Sepia, gochujang, pointed cabbage, guanciale -
- Sweetbreads, bara, tomatillo, asparagus, yuzu -
- Jerusalem artichoke, walnut, sakura, cherry -
- Quail, morels, purslane, potato, chanterelles -
- Sheep yogurt, green asparagus, lemongrass -
