Buffet | Café Vognporten | Sunday 13 September at 5 PM

The buffet opens with baked salmon topped with horseradish cream and dill oil, served on bitter greens with crispy seeds, accompanied by homemade sourdough bread and whipped butter.

For the main course, braised pork neck is served in morel sauce with glazed beetroot, crushed potatoes, and fresh seasonal salads.