SEPTEMBER MENU

Our menu changes 12 times a year, with new dishes that have not been seen on the menu before.

THE FULL RADIO PACKAGE: Champagne - 7 courses - 7 glasses - coffee & petit fours 1845 DKK

We accommodate allergens, but we need information about them at least 24 hours prior to your visit.
Unfortunately, we cannot accommodate allergies to soy, citrus and lactose, as many of our base ingredients contain these products.

Please contact us as soon as possible so we can assess your allergens.


Three courses 450,-

Confit and fried Potato, Satee Chard leafs and Radio liquor beurre blanc


Pork from Bertels Gris with Chickpeas fondant, roasted apple and mustard with pork jus


Burned Cheese cake ice cream, confit plums and brown butter oat crumble 


Five courses 595,-

Confit and fried Potato, Satee Chard leafs and Radio liquor beurre blanc


Roasted Leek Ajo blanco, compressed gooseberries with toasted almonds  


Fungafarm braised mushrooms, caramelized onion and havgus foam, corn tuille 


Pork from Bertels Gris with Chickpeas fondant, roasted apple and mustard with pork jus

Burned Cheese cake ice cream, confit plums and brown butter oat crumble.


Seven courses 845,-

Cured Makrel with green tomato, pickled white currant and whey sauce

Roasted Leek Ajo blanco, compressed gooseberries with toasted almonds

Confit and fried Potato, Satee Chard leafs and Radio liquor beurre blanc

Fungafarm braised mushrooms, caramelized onion and havgus foam, corn tuille

Pork from Bertels Gris with Chickpeas fondant, roasted apple and mustard with pork jus

Seabuckthorn and Mango sorbet with Rehydrate carrots

Burned Cheese cake ice cream, confit plums and brown butter oat crumble

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