Plenty of smoke right from the start - smoked sweet paprika, smoked bacon, smoked salmon rillettes served with crispy, crunchy, vinegary and salty cornichons. On the palate neat truly an experience with an explosion of flavours we compared to sweet smoked lobster with sea purslane and samphire. Water added the fresh minty scent of eucalyptus, but the smoke was soon back with burning watermelons as we prepared a German cucumber-dill salad with a difference, a sweet, smoky and salty Thousand Island dressing. To taste tea-smoked duck breast with pears and blueberry jus and that lovely meandering sweet smoke in the long finish.