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Jerusalem artichoke leave with rye vinegar & hazelnut
dried apple & apple juice & dried flowers
charred potato & lightly smoked sheep milk butter
razor clam
jellied ham, tomato water, sorrel flowers
dill stones (scallop and horseradish)
granita from pickled cucumber
salted hake, buttermilk & caviar
grilled oyster from Limfjorden, fermented cabbage juice & thyme
Lamb in juniper
Lamb served with celeriac and pickled pine
pear, dried berries, tagestes & frozen yoghur
The taste of naked tree: dark beer, cream with beech wood
green egg with pine
