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Chicken feet cooked with grains, pickled roses and elderflower
Blood pancakes, smoked cods roe, lumpfish roe and preserves
Aged caviar with salt from the west coast and emulsion of raw oysters, warm sauce of mussels and dill
Grilled leek, preserves and fermented trout
Scallop from Hijra, fermented white asparagus and chamomile
King crab with miso and oxalis
Langoustine from Midsund, pine and garum
Arctic cod gently steamed with salted butter sauce of smoked scallop roe and fermented celeriac
“Rømmegrøt” a porridge of very sour cream, smoked reindeer heart and salted butter with plum vinegar
Warm broth of onions and seaweed
Quail egg gently cooked in roasted bone marrow cured mutton and charred onions
Brioche cooked with lamb fat and onions
The last winter cabbage, lavender, caramelised yeast and chicken fat
Frozen blue cheese with pickled black trumpet mushrooms
Brown butter ice cream, molasses and roasted hazelnuts
Raw milk, mountain tea and rhubarb root
Warm Norwegian waffles made with beef fat and Koji grains, brown cheese, preserved berries and whipped rømme
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