We use cookies on this site to enhance your user experience.
Lompe = warm smoked cod belly and horseradish
Duck liver, warm brioche, hazelnut and toasted yeast
Aged cheese, ox tongue and spruce
Dry aged beef, meadowsweet and pine cone vinegar
Our caviar, elderflower and potato
Scallop from the west coast, preserved black currant, white asparagus
Oyster tradition 2010
Arctic chat brushed with salted butter, hazelnut, apples and whey
Spring lamb cooked over embers, roasted garlic and horseradish
Rhubarb, cherry blossoms and wild strawberries
Freshly baked cinnamon buns
