Kokkeriet
Menu from that day below
This day we were impressive 16 people out eating at kokkeriet.
I had a conference that ended at kokkeriet. It was surprisingly good. This was the first time I ate there.
Besides having a room for ourselves, we had good service from start to finish. The food was good, extraordinary was the deserts and petit fours. Chicken skin in milk chocolate just worked.
I have been there afterwards and will come again.
Amuse-bouche
crab - glass bowl - chamomile
Menu
potato - elderflower - bird grass
scallop - green strawberries - almonds
lobster - chanterelles - gooseberries
monkfish - cauliflower - tarragon
mackerel - green tomatoes - hazelnut
beetroot - hay cream - truffle
pork jaw - celery - nut oil
poussin - scorzonera root - rhubarb - parsley
oxtail - beetroot - mustard
cucumber dill - mint
white chocolate - rye bread - lavender
apple - buttermilk - taste of brownie
Wine menu
2006 Zalas Perle, Galsgaard Vin, Falster
2015 Riesling In der Wand, Pichler-Krutzler, Wachau
2015 Viré-Clessé, Domaine Saumaize-Michelin
2006 Cava Gran Reserva Brut, Celler Battlé Gramona, Penedés
2016 Baco Noir, Henry of Pelham, Ontario
2014 Guiry Sangiovese, Tenuta Mara, Emilia-Romagna (B)
2010 La Sabina, Las Moradas de San Martín, Madrid
2016 Rieslaner Auslese, Weingut Phillip Kuhn, Pfalz
