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Hay Smoked salmon from the Faroe islands
Peas in own juice, radish and dried nettles
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Norwegian scallops grilled in shell
Lemony herbs, rapeseed oil and green
tomatoes
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Smoked bouillon of aged cheese
Poached egg yolk, turnips, herbs from our
garden
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Hake from the fire
Mussels sauce and tapioca
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Duckbreast cooked over embers
Cherry juice from the summer of 2016,
peanut oil
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Danish strawberries
Creamy rosehip, weatgrass sorbet
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“Childhood memories”
Berries with meringue, burnt youghurt
sorbet
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