Stunning architecture, beautiful country side and a fantastic meal by Nicolai Ellitsgaard, another talented Danish Chef and a rising star.
We use cookies on this site to enhance your user experience.
Carpet clam, yeast and the forgotten Jerusalem artichoke
120 years old Mahagoni clam, silverberry and clear tomato water
Grilled flatbread with crabmeat and pickled flowers
Green shore crab, chamomile and roasted seaweed
Flat oyster, pine cone, cure lamb fat and fizzy rhubarb
Scallop with its own roe and elderflowers
Lightly pickled "Pir", roasted sea lettuces and roses
Lightly pickled "Pir", roasted sea lettuces and roses
Monkfish cheeks, lompe with aged beef fat and wild cherry
Soured milk, seasonal berries and bee pollen
Charcoaled “Pinnenrød” oarweed jam
