food & wine
lunch & dinner
broth of roasted beef and kombu
baked kohlrabi, rhubarb root and black currant
mahogany clam, apple and fermented wheat
oysters, savoy, parsley and sauerkraut
preserved vegetables and sea trout dashi
roasted bread, butter infused with cherry wood
langoustine, walnut, lavender and red berries
salmon, september tomatoes and figs
sorrel, potatoes and smoked mussels
'whats in the garden right now' tartlet
celeriac, caviar, wood ants and woodruff
fire roasted pork, angelica and blue cheese
duck from Fini and fermented pumpkin paste
tart with hay cream, sweet cicely and scots pine
raspberries, white currants and walnut schnapps
wine pairing (a little less):
Our wine pairing is based on living wines from healthy grapes, grown without pesticides, herbicides etc. We like to work with small, conscientious and excellent producers, who work hard in the vineyard, and abstain from unneccesary additions in the cellar. As the wines reflect the menu, they can range from slim, fresh and crisp to voluminous, deep and complex, but always with an acidic backbone.
Our juice pairing features fresh organic juices from Bornholm as well as preserves from our larder – flavours and aromas that excite the palate and evoke memories of summer and harvests past. With an approach based in wine, we strive to create pairings that are refreshing and balanced.
*For information regarding allergies or dietary restrictions please contact our restaurant staff.
Open wine list (pdf)