A new Telegrafas restaurant menu reflects the coherence of thoroughly selected spring flavours. Focusing on fresh and specific spring season ingredients, the team of restaurant Telegrafas unveils a modern seasonal European cuisine, expressed beyond its standard concept, turning it into a distinctive culinary style. The spring menu smoothly conveys the flavours of varying intensity, combining the freshness and diversity of the ingredients that are typical for the spring region of Northern Europe. In the menu you will meet dominating tastes of first spring mushrooms, asparagus and delicate bitterness. It perfectly matches the best quality ingredients, such as Black Angus beef, milk lamb and trout. The local products also remain at the core of the spring menu’s identity, and almost all dishes contain the accents of the finest local products.