We use cookies on this site to enhance your user experience.
Greetings!
Kitchen
Sea snail broth with pickled elderflower, blackcurrant shoots, ramson capers, lemon thyme, and oregano
Venus clams and shells filled with a fudge made from blackcurrant wood and butter
Venus clams and shells filled with a fudge made from blackcurrant wood and butter
Blue mussels
Raw Norwegian shrimps with green strawberries, dried tomatoes, and red gooseberries
Raw Norwegian shrimps with green strawberries, dried tomatoes, and red gooseberries
Trout roe with cured egg yolk, kelp and smoked trout dashi
“Jellyfish” of squid broth and agar with elderflower oil, cream, and cooked seaweed
Raw, sliced Mahogany clam with salted gooseberries, salted white currants, kelp and mussels broth
Queen scallop with its roe and blackcurrant fudge
Faroe Islands sea urchin with cream, pumpkin seeds and rose oil
Faroe Islands sea urchin with cream, pumpkin seeds and rose oil
Danish oyster from Limfjorden, poached and served with wasabi leaves and flowers from Iceland
Sea cucumber skin, gonads, with kelp and crème fraîche
Sea cucumber skin, gonads, with kelp and crème fraîche
Sea cucumber skin, gonads, with kelp and crème fraîche
Horse mussel ragout
Lightly cooked squid in roasted kelp and butter sauce
Sea snail salad with herbs and pickled and dried rose petals
Codhead grilled on the bone
Grilled cod’s cheek, glazed and served on a cracker with wasabi flowers from Iceland
Black, fermented pears shells with kelp ice cream, beetroot, dried aronia berries and licorice sauce
Baby pine cones toffees simmered in sugar for 2 hours, cloud berry sauce with yoghurt snow
On Top: seaweed tart, whipped cream with pine needles, pine needles praline, and crispy flake of carmelized oysters. On Bottom: plankton cake. Sponge with blackcurrant wood oil, plankton cream and freeze-dried berries
Lounge
Lounge Bar
Kitchen
Kitchen
Prep Kitchen
Fermentation Lab
Test Kitchen
