MENU OF THE MONTH

Our menu changes 12 times a year, every time with dishes that have not been on the card before.

RADIO THE FULL PACKAGE: Champagne, 7 course, 7 glas, Kaffe & Sødt 1695kr. 

**Seven courses 695kr.

Five courses 485 kr.

*Three courses 395 kr. ( Only Tuesday - Thursday )

THIS MONTHS MENU

Mackerel - Gooseberry - Gherkins*

Butternutsquash - Quince - Targetes

Kohlrabi - Parsley - Smoked mussels
Add Caviar 75,-

Chicken wings - Sorrel - Corn*
Add Truffel 75,-

Cheesecakeice - Black label caviar**

Brown Cheese - Waffle - raspberry**

Blueberries - Hemp - Black olives*

If anyone in your party has any allergies or dietary restrictions, please inform us in advance, to ensure we can create the best possible experience for you and your guests.

We think it is very important that what you drink suites the food. That is why our restaurant manager and the kitchen every month sit down to create wine- and juice menus that match our dishes.

3 glasses of wine 350 kr.   //   5 glasses of wine 535 kr. // 7 glasses of wine 750 kr.

3 glasses of Upgrade wine 518 kr.   //   5 glasses of Upgrade Wine 828 kr. // 7 glasses of Upgrade Wine 1088 kr.

3 glasses of juice 178 kr.   //   5 glasses of juice 258 kr.

See the wine list here.

Wine

Our wines have been specially selected. We have a wide selection of light wine with plenty of nuances and notes. We prefer wine makers who have a sustainable and ecological production. We have a distinct preference for the smaller farms where the wine makers have control over the whole production – from working in the fields to the sealed bottle. It is our experience that the greater engagement and passion a wine maker has, the better the taste of the wine will be.
Our wine selection is primarily focusing on the sustainable, European wine areas such as, Loire, Bourgogne, and Piemonte. Additionally, we also have some wines from overseas, where the wine maker has made especially good wine that suites our courses.

Juice

The juice menu consists of juices which we make specially for each dish of the month. We use both fruit and vegetables. A bucketful of acidic apples, a sprig of parsley, sweet cherries, or a colorful beet root. That way the seasonal tastes will not only be served on your plate but also in your glass.