Watching through the window the snow melts, and the stem of a thermometer climbs up, one would like to feel the spring coming, even at dinner. So, it’s time to light dishes, fresh ideas and innovative solutions.

In the new spring dish that is already loved by many the boiled tongue with tender lamb is cut into thin slices. It’s delicate and rather neutral taste is shaded by mustard, radish and evaporated dark vinegar, and the young pea sprouts bring the dish a fresh, relevant bar – that is exactly what you need in the early spring!