Course
Course
Course
Course
Course
Course
Course
Course
Course
Course
The winter menu.
Ten courses over about three hours. The menu changes four times a year, and we cook around most allergies with a week’s notice.
Oysters
Fjord oysters on ice, sea buckthorn and horseradish.
Yellowtail
Raw yellowtail, buttermilk and green chili.
From the garden
Pea and mint, pickled radish and a small pork dumpling.
Scallops
Seared scallops, brown butter and celeriac.
Artichoke
Artichoke charred over the fire, lemon and thyme.
Lobster
Lobster and morels in a sauce of vin jaune.
Sea bass
Line-caught sea bass, beetroot and dill oil.
Duck
Duck leg from the embers, plum and burnt onion.
Chocolate
Dark chocolate, hazelnut and malt ice cream.
Soufflé
Brown butter soufflé, baked to order.
€165
Tasting menu
€110
Wine pairing
€65
Juice pairing
Cooked over fire.
There is no gas in our kitchen. Everything is cooked over birch and beech, on one long hearth in front of the counter. We buy from eleven farms, two boats and one forager, all within 80 km of the harbour.
18
seats at one oak counter, facing the hearth
3 h
from the first oyster to the last soufflé
80 km
to the farthest of our farms
Within 80 km.
Eleven farms, two boats and one forager. Everything on the menu comes from inside this circle.
Farms in black, boats in outline, the forager as a diamond.
The menu follows the boats and the farms. If the fish is not right in the morning, the course changes by the evening.
Ida Lund, head chef
Book a table.
Tables open on the first of each month.
One seating a night, at 19:00, Wednesday to Saturday.
Tables open on the first of each month at 10:00, for the month after.
We hold €50 a guest, refunded up to 72 hours before.
8 Harbour Row
On the old harbour, five minutes on foot from the station.
Dinner at 19:00.
Wednesday to Saturday
Dinner at 19:00
Sunday to Tuesday
Closed
Doors open at 18:45. Eighteen stools at one counter, and a table for six by the window.
