December tasting menu at restaurant volt in berlin, germany.

Starters

• Marrow soup with truffle flavor - a luxurious blend of marrow and fragrant truffle, perfect for warming your soul.
• Blood sausage ravioli with kale and hazelnut - a rich, flavorful dish, where the deep notes of blood sausage are complemented by the earthiness of kale and the crunch of hazelnuts.

Mains

• Sturgeon with onion and pointed cabbage - a delicately prepared sturgeon that perfectly balances sweetness with the savory notes of onion and the earthiness of cabbage.
• Braised shoulder with black salsify and hazelnut - tender braised shoulder served with a side of nutty black salsify, creating an unforgettable flavor combination.
• Roast duck breast with red cabbage and apple crepe - a classic pairing of rich duck complemented by the sweet and tangy notes of red cabbage and apple.

Desserts

• Banana pistachio dessert with blackberry and brown butter - a delightful blend of flavors that brings the sweetness of banana and the nutty crunch of pistachio together, enriched by the richness of brown butter.

Drinks