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	</url>
	<url>
		<loc>https://restaurantradio.dk/menu-mad-og-drikke/</loc>
		<lastmod>2026-07-04T13:23:41+02:00</lastmod>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/571961556_18380100526194865_9094601290287637302_nfull.jpg</image:loc>
			<image:caption><![CDATA[Catch of the Day – Mushrooms – Aromatique

Fresh, delicate fish, accompanied by the best mushrooms from @fungafarm ⭐]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/569883220_18379680424194865_7556681880280750039_nfull.jpg</image:loc>
			<image:caption><![CDATA[It’s soup season - and we’re leaning into it at RADIO. 

Mussel Soup - Fennel - Sourdough

A comforting start to the menu, full of flavour 🍁🍂]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/568404495_18378880207194865_4593574957059150936_nfull.jpg</image:loc>
			<image:caption><![CDATA[75% Dark Chocolate – Vanilla – Black Currant

The perfect finale to your evening. 

Available on all three of our menus ✨]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/568023011_18378455887194865_2348423035173971938_nfull.jpg</image:loc>
			<image:caption><![CDATA[Butternut Squash – ‘Gammel Knas’ from Arla Unika – Seed Cracker

A taste of autumn on a plate, with local ingredients at their best. 

Book your table via the link in bio and try it for yourselves ✨]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/567092439_18378115471194865_898865178945818466_nfull.jpg</image:loc>
			<image:caption><![CDATA[Chawan Mushi with Mushrooms from Funga Farm - Truffle -Tempura

A take on Japanese steamed egg custard - savoury and delicate.

We serve it with mushrooms from @fungafarm and truffle. 

A true umami bomb 🍄]]></image:caption>
		</image:image>
		<image:image>
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			<image:caption><![CDATA[Goat Cheese Ice Cream – Fermented Honey – Oats

Goat cheese in a new form, paired with fermented honey and oats for a simple, balanced finish.

Try it on our seven-course menu in October 🍁]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/563584676_18376983055194865_6549987394392269340_nfull.jpg</image:loc>
			<image:caption><![CDATA[Fig BBQ Marinated Pork Belly – Sherry Beurre Blanc – Grilled Onions. 

Smoky, sweet, and unapologetically indulgent. 

Pork belly grilled low and slow over Binchōtan charcoal on the yakitori, with slightly charred onions and a bright sherry beurre blanc to cut through the richness. 

Think elevated comfort food for rainy October evenings. 

Available on all three menus this month - one simply isn't enough 🍁✨]]></image:caption>
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		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/561182843_18376456969194865_4117407295245322524_nfull.jpg</image:loc>
			<image:caption><![CDATA[Dining Week at Radio 🥂 

Experience the taste of autumn in eight thoughtful servings — from crispy celery with miso and sesame, to the day’s catch with mushrooms and aromatique, tender pork with sherry and caramelized onion, and a sweet finale of vanilla, blackcurrant, and chocolate.

Join us this Dining Week, October 12–19, and let the season unfold at Radio 🍁✨

Book your table via link in bio ⭐]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/559530694_18376092247194865_3982221986323189838_nfull.jpg</image:loc>
			<image:caption><![CDATA[Cooking up one of the october favorites.

Fig-marinated pork🐷

Slow-cooked until tender, glazed in our house fig barbecue, then finished with a buttery sherry sauce and grilled onions.]]></image:caption>
		</image:image>
		<image:image>
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			<image:caption><![CDATA[The weekend is just around the corner ✨

At RADIO, that means long evenings, a buzzing dining room

And a menu full of the season’s flavours - from warm, comforting sauces to bright autumn vegetables.]]></image:caption>
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			<image:caption><![CDATA[Should we bring back our version of a kinder milk slice?

2 thin slices of deep cocoa flavored cake
Lightly fermented honey
Rich organic milk cream

Drop a comment for yes or no]]></image:caption>
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		<image:image>
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			<image:caption><![CDATA[The evenings are getting darker, the air a little cooler but at RADIO, autumn means warmth, depth, and comfort at the table.

This season, we’re leaning into everything we love about fall: the richness of mushrooms, the sweetness of roasted squash, the intensity of long-simmered sauces. Each dish on our menu is built to capture that balance of coziness and freshness that makes this time of year so special.

From a creamy mussel soup with fennel and sourdough, to delicate chawanmushi with truffle and crisp tempura, and slow-cooked pork glazed in fig barbecue — our October menu is a celebration of harvest and patience.

It’s food that warms you from the inside out, served in the glow of candlelight.]]></image:caption>
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			<image:caption><![CDATA[Pork – Miso – Maitake

Comfort, richness, and a touch of autumn in one bite.]]></image:caption>
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			<image:caption><![CDATA[Fish – Pickles – Vadouvan sauce]]></image:caption>
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			<image:caption><![CDATA[🎈Smagens time at RADIO🎈

Today we invite children and young people (age 5-15) to a unique dining experience: Smagens time🍽️✨

From 16:30-18:30, the retsuarant is reserved for kids only - no adults at the table - and a speciel 3-course menu will be served👧👦🤌

The menu: 
Potato – Cream Cheese – Chicken skin

Pork belly – Onions – Demiglace

Ymermousse – Meringue – Wild berries

Price: 180 DKK

Tickets: https://madbillet.dk/show/event/radio-smagens-time-2025
(or see the link through story)

Seats are still available - join us in the fun this afternoon for an unforgettable food experience🥳]]></image:caption>
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			<image:caption><![CDATA[Quiche – Leek – Cheese 🥧

Our take on a classic, but dialed up in flavour and texture. A crisp, buttery pastry base holds a rich leek filling, soft and savory

On top, a light and creamy cheese layer finished with finely grated aged cheese for depth and a touch of umami.]]></image:caption>
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			<image:caption><![CDATA[Tomato – Tosazu – Vanilla 🍅

We’re clinging to the very last breath of summer. The tomatoes are just about done for the season, but we’ve managed to get our hands on these sun-ripened beauties.

We slice them fresh, then layer them with grilled nectarines for sweetness and depth, and green tomatoes we’ve pickled gently with vanilla for a subtle floral twist. A drizzle of strawberry balsamic ties it together with just a hint of fruit and acidity.

Finally, we pour over a clear tomato water, seasoned with tosazu (soy, rice vinegar, and dashi) adding umami and that sharp, refreshing lift that makes the whole dish sing.

It’s summer in its last notes]]></image:caption>
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			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/542021099_18371684263194865_7026272049559720054_nfull.jpg</image:loc>
			<image:caption><![CDATA[🍂 Fall equals mushrooms and that’s one of the reasons why we love this season.

We just received these stunning mushrooms from our friends at @fungafarm, and now the fun begins: testing, tasting, and playing with them in all kinds of ways to see how they might find their place on our upcoming fall menus.

The forest is definitely coming to the table this season🍄

Stay tuned]]></image:caption>
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		<image:image>
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			<image:caption><![CDATA[Look who’s back!

Does she look familiar?
After 1,5 years of soaking up the sweet life under the Portuguese sun, our girl Victoria is finally back at Restaurant Radio🌞🍷

We’ve missed her energy, her smile, and the warmth she brings to the house, and we couldn’t be happier to welcome her home]]></image:caption>
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			<image:caption><![CDATA[AUGUST

The last month of summer - fresh, light, and full of colour.

Chantarelle - Corn - Gammel Knas

Ceviche - Sea buckthorn - Chili

Jerusalem artichokes - Fermented asparagus - Pine shoots

Plum - Chocolate - Umeshu

Wiener Schnitzel 

Potato bread - Fresh cheese - Lemon

Tomato - Mackerel bottarga - Bisque

Pork - Miso - Orange

Buttermilk - Elderflower - Honey]]></image:caption>
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		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/541554392_18370681375194865_8454165699989104754_nfull.jpg</image:loc>
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			<image:loc>https://restaurantradio.dk/wp-content/uploads/2018/11/Knoldselleri-Radio-1-kopi.png</image:loc>
		</image:image>
	</url>
	<url>
		<loc>https://restaurantradio.dk/menu-mad-og-drikke/</loc>
		<lastmod>2026-07-04T13:27:00+02:00</lastmod>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/571961556_18380100526194865_9094601290287637302_nfull.jpg</image:loc>
			<image:caption><![CDATA[Catch of the Day – Mushrooms – Aromatique

Fresh, delicate fish, accompanied by the best mushrooms from @fungafarm ⭐]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/569883220_18379680424194865_7556681880280750039_nfull.jpg</image:loc>
			<image:caption><![CDATA[It’s soup season - and we’re leaning into it at RADIO. 

Mussel Soup - Fennel - Sourdough

A comforting start to the menu, full of flavour 🍁🍂]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/568404495_18378880207194865_4593574957059150936_nfull.jpg</image:loc>
			<image:caption><![CDATA[75% Dark Chocolate – Vanilla – Black Currant

The perfect finale to your evening. 

Available on all three of our menus ✨]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/568023011_18378455887194865_2348423035173971938_nfull.jpg</image:loc>
			<image:caption><![CDATA[Butternut Squash – ‘Gammel Knas’ from Arla Unika – Seed Cracker

A taste of autumn on a plate, with local ingredients at their best. 

Book your table via the link in bio and try it for yourselves ✨]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/567092439_18378115471194865_898865178945818466_nfull.jpg</image:loc>
			<image:caption><![CDATA[Chawan Mushi with Mushrooms from Funga Farm - Truffle -Tempura

A take on Japanese steamed egg custard - savoury and delicate.

We serve it with mushrooms from @fungafarm and truffle. 

A true umami bomb 🍄]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/563971609_18377442019194865_5758211938290515319_nfull.jpg</image:loc>
			<image:caption><![CDATA[Goat Cheese Ice Cream – Fermented Honey – Oats

Goat cheese in a new form, paired with fermented honey and oats for a simple, balanced finish.

Try it on our seven-course menu in October 🍁]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/563584676_18376983055194865_6549987394392269340_nfull.jpg</image:loc>
			<image:caption><![CDATA[Fig BBQ Marinated Pork Belly – Sherry Beurre Blanc – Grilled Onions. 

Smoky, sweet, and unapologetically indulgent. 

Pork belly grilled low and slow over Binchōtan charcoal on the yakitori, with slightly charred onions and a bright sherry beurre blanc to cut through the richness. 

Think elevated comfort food for rainy October evenings. 

Available on all three menus this month - one simply isn't enough 🍁✨]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/561182843_18376456969194865_4117407295245322524_nfull.jpg</image:loc>
			<image:caption><![CDATA[Dining Week at Radio 🥂 

Experience the taste of autumn in eight thoughtful servings — from crispy celery with miso and sesame, to the day’s catch with mushrooms and aromatique, tender pork with sherry and caramelized onion, and a sweet finale of vanilla, blackcurrant, and chocolate.

Join us this Dining Week, October 12–19, and let the season unfold at Radio 🍁✨

Book your table via link in bio ⭐]]></image:caption>
		</image:image>
		<image:image>
			<image:loc>https://restaurantradio.dk/wp-content/uploads/sb-instagram-feed-images/559530694_18376092247194865_3982221986323189838_nfull.jpg</image:loc>
			<image:caption><![CDATA[Cooking up one of the october favorites.

Fig-marinated pork🐷

Slow-cooked until tender, glazed in our house fig barbecue, then finished with a buttery sherry sauce and grilled onions.]]></image:caption>
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			<image:caption><![CDATA[The weekend is just around the corner ✨

At RADIO, that means long evenings, a buzzing dining room

And a menu full of the season’s flavours - from warm, comforting sauces to bright autumn vegetables.]]></image:caption>
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			<image:caption><![CDATA[Should we bring back our version of a kinder milk slice?

2 thin slices of deep cocoa flavored cake
Lightly fermented honey
Rich organic milk cream

Drop a comment for yes or no]]></image:caption>
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			<image:caption><![CDATA[The evenings are getting darker, the air a little cooler but at RADIO, autumn means warmth, depth, and comfort at the table.

This season, we’re leaning into everything we love about fall: the richness of mushrooms, the sweetness of roasted squash, the intensity of long-simmered sauces. Each dish on our menu is built to capture that balance of coziness and freshness that makes this time of year so special.

From a creamy mussel soup with fennel and sourdough, to delicate chawanmushi with truffle and crisp tempura, and slow-cooked pork glazed in fig barbecue — our October menu is a celebration of harvest and patience.

It’s food that warms you from the inside out, served in the glow of candlelight.]]></image:caption>
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			<image:caption><![CDATA[Pork – Miso – Maitake

Comfort, richness, and a touch of autumn in one bite.]]></image:caption>
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			<image:caption><![CDATA[Fish – Pickles – Vadouvan sauce]]></image:caption>
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			<image:caption><![CDATA[🎈Smagens time at RADIO🎈

Today we invite children and young people (age 5-15) to a unique dining experience: Smagens time🍽️✨

From 16:30-18:30, the retsuarant is reserved for kids only - no adults at the table - and a speciel 3-course menu will be served👧👦🤌

The menu: 
Potato – Cream Cheese – Chicken skin

Pork belly – Onions – Demiglace

Ymermousse – Meringue – Wild berries

Price: 180 DKK

Tickets: https://madbillet.dk/show/event/radio-smagens-time-2025
(or see the link through story)

Seats are still available - join us in the fun this afternoon for an unforgettable food experience🥳]]></image:caption>
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			<image:caption><![CDATA[Quiche – Leek – Cheese 🥧

Our take on a classic, but dialed up in flavour and texture. A crisp, buttery pastry base holds a rich leek filling, soft and savory

On top, a light and creamy cheese layer finished with finely grated aged cheese for depth and a touch of umami.]]></image:caption>
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			<image:caption><![CDATA[Tomato – Tosazu – Vanilla 🍅

We’re clinging to the very last breath of summer. The tomatoes are just about done for the season, but we’ve managed to get our hands on these sun-ripened beauties.

We slice them fresh, then layer them with grilled nectarines for sweetness and depth, and green tomatoes we’ve pickled gently with vanilla for a subtle floral twist. A drizzle of strawberry balsamic ties it together with just a hint of fruit and acidity.

Finally, we pour over a clear tomato water, seasoned with tosazu (soy, rice vinegar, and dashi) adding umami and that sharp, refreshing lift that makes the whole dish sing.

It’s summer in its last notes]]></image:caption>
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			<image:caption><![CDATA[🍂 Fall equals mushrooms and that’s one of the reasons why we love this season.

We just received these stunning mushrooms from our friends at @fungafarm, and now the fun begins: testing, tasting, and playing with them in all kinds of ways to see how they might find their place on our upcoming fall menus.

The forest is definitely coming to the table this season🍄

Stay tuned]]></image:caption>
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			<image:caption><![CDATA[Look who’s back!

Does she look familiar?
After 1,5 years of soaking up the sweet life under the Portuguese sun, our girl Victoria is finally back at Restaurant Radio🌞🍷

We’ve missed her energy, her smile, and the warmth she brings to the house, and we couldn’t be happier to welcome her home]]></image:caption>
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			<image:caption><![CDATA[AUGUST

The last month of summer - fresh, light, and full of colour.

Chantarelle - Corn - Gammel Knas

Ceviche - Sea buckthorn - Chili

Jerusalem artichokes - Fermented asparagus - Pine shoots

Plum - Chocolate - Umeshu

Wiener Schnitzel 

Potato bread - Fresh cheese - Lemon

Tomato - Mackerel bottarga - Bisque

Pork - Miso - Orange

Buttermilk - Elderflower - Honey]]></image:caption>
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