Ti Trin Ned

Local Turbot with Seaweed and Buttermilk

Freshly caught turbot is delicately prepared with foraged seaweed and a tangy buttermilk sauce, highlighting the ocean's bounty.

$120

Juniper-Smoked Venison with Forest Berries

Tender venison, subtly smoked with juniper, is served alongside a vibrant medley of wild forest berries and earthy roots.

$110

Oyster from Limfjord with Green Strawberry

Plump Limfjord oysters are presented with a surprising twist of green strawberry and a hint of horseradish for a refreshing bite.

$95

Rhubarb and White Chocolate with Dill Oil

A harmonious dessert featuring tart rhubarb, creamy white chocolate, and an intriguing drizzle of aromatic dill oil.

$85