European cuisine
- Glazed shoulder of veal with roast vegetable rice and fried courgettes
- Glazed spring onions
- Glazed veal shank with tarragon on carrots and fennel vegetables
- Glazed vegetable
- Gnocchi in chive sauce with caviar
- Goat cheese dumplings with nuts and pomegranate
- Goulash soup
- Goulash soup with crispy brown bread slice
- Grape strudel with butter and almonds
- Gratin of blueberry with champagne and honey ice-cream
- Gratin of kohlrabi and courgettes
- Gratin of raspberry with wine ice-cream
- Gratin of yellow boletus mushrooms and of peaches
- Gratinated leaf spinach with home-made noodles, cream and mushrooms
- Gratinated pork fillet in a crispy rye-bread crust with herbs spätzle
- Gratinated scallops on salads
- Gray cheese soup with fried spinach ravioli
- Greek goat cheese salad on a bed of salad
- Green beans with tuna
- Green mashed potato with parsley
- Green mussels from New Zeeland baked with herbs and breadcrumbs
- Green spelt cakes
- Grilled Belgian endive
- Grilled brook trout fillet with vegetables and herbs potatoes on white wine sauce
- Grilled chicken kebabs
- Grilled corn on the cob
- Grilled double lamb chop with thyme
- Grilled fillet of beef with king prawns, peppercorns and hollandaise sauce
- Grilled fillet of sea bass and shrimps on vegetables julienne, herb potatoes in white wine sauce
- Grilled fillet of sea bass with vegetables couscous
