Ana RošCommunity profile

I offer a single tasting menu, a choice that allows me to plan my purchasing and preparation with precision. I take a whole-ingredient approach, using animals and vegetables across multiple courses and transforming a proportion of the scrap into non-alcoholic pairings, cocktails, snacks and staff meals. I work with local producers and use ingredients foraged from the surrounding woodlands and meadows when available. Staff uniforms are made from reclaimed materials.