Harvest dinner

The harvest is in, and two of our favourite growers from the Loire are taking the train up to Copenhagen with their new wines still cloudy in the bottle.

We cook six courses over the fire around what they pour: the last tomatoes from Stevns, plaice from Gilleleje, grilled mushrooms from the beech woods, and a tarte of apples baked in the embers.

How it works

One seating at 19:00 for the whole room. The price includes every course and a glass with each, poured and explained by the people who made them. Tell us about allergies when you book.