Pasta Bolognese

Poulet à l'estragon - oven-roasted chicken in a white wine sauce with vegetables and tarragon and mashed potatoes with butter and parsley.

Rigatoni all'Amatriciana - Roman pasta dish of pancetta, red onion and rosemary in red wine and tomato with pecorino romano and good extra virgin olive oil.

Tuscan roast pork with crushed potatoes, cloud sauce, salsa verde and red cabbage salad.

Greek meatballs with rice, grilled vegetables and tzatziki.

Rose-roasted Himmerland veal fillet with Bordelaise sauce, rosemary-roasted potatoes and honey-roasted carrots.

Warm goat's cheese on good bread with pesto genovese, frisée, tomato, cucumber, olives, walnuts, pickled red onions and vinaigrette.

Indian dhal with red lentils and vegetables as well as basmati rice and raita.