What’s not to like?

We prepared a dish of smoked salmon and sweet spicy shrimps on a bed of lamb’s lettuce, rocket salad, red onion and cabbage, which we served with grissini alle olive. To taste, we found brown sugar smoked salmon, salt-crusted seabass in a lemon garlic herb sauce and aquavit-cured venison with sweet pickled juniper berries. Following the addition of water a sea breeze started to blow carrying the scent of a distant beach bonfire and mussels being cooked in a creamy, smoky, herbal butter sauce. On the palate we got chargrilled prawns, smoked salmon and lemony soft cheese blinis next to candied and smoked pink lemons.