We use cookies on this site to enhance your user experience.
Impressive meal from start to finish
10 / 10
Tartlette: king crab,trout roe, crown dill, aspic
Macaron: pumkin, foie gras, orange, sea buckthorn and toasted oats
Yuba: pickled cucumber, cauliflower and glazed eel
"Råraka" with vendace roe from kalix
Artichoke, preserved truffle, aged cheese
Impressive product display
Gold selection caviar
Oyster
The Lounge
The Kitchen
Plating the first dish of the main menu
Crudo: blue fin tuna "otoro", purple radish, myoga, horseradish and salted tomato vinaigrette
Deep fried langoustine, crispy rice, dried green onions, emulsion of clarified butter infused with ginger.
Roasted scallops, sea urchin "hot sauce", finger lime, chrysanthemum and spruce shoots
Chawanmushi, frantzén "prestige oscietra caviar", aged pork broth.
Bitter and pickled greens "homage satio tempestas", crunchy fish scales, warm infusion, whipped butter milk with mortar herbs
French toast (grand tradition 2008) woth vacca rossa, truffle and 100-year old vinegar
Spring lamb, jus clarifié, ramson, matsutake aioli
Barbecue of quail, pear, endive, sauce périgueux a'la royale
Barbecue of quail, pear, endive, sauce périgueux a'la royale
Tea of fermented mushrooms and grilled quail with red seaweed and silken tofu
Salt baked chewy beetroot, whipped liquorice, griottes cherries and aged violet vinegar
Snickers, Foie, Caramel, Peanuts
Buckthorn sorbet with chilli, Szechuan pepper & Espelette pepper and Italian meringue.
Melon with pepper
Madeleines.
