Strawberry tarts and cold custard, dusted with cardamom and cinnamon, were presented on a white marble slab. The palate brought a savoury sweetness in the form of chamomile, along with a muddle of rhubarb and wild fennel. A gentle spice followed. Water brought out a sweet mineralic quality, like an icing sugar-dusted limestone pavement baking under the hot Burgau sun. Pears and apples emerged from a wildflower bouquet, with a nuttiness developing into cereal aromas. The sweetness of a Portuguese steak and nettle soup now greeted the palate, finishing with a plummy perfume.