Menu

Dinner

Cooked over beech and birch. The menu follows what the boats and farms bring us, so it changes most days. Prices in Danish kroner.

Book a table Read the menu

Served: Wednesday to Saturday, 17:30 to 23:00
Courses: Snacks, From the fire, On the side, To finish
Prices: Danish kroner
Allergies: Tell us when you book

Fire-charred hispi cabbage with brown butter and dill, rye bread and a candle on an oak table

01

Snacks

Rye sourdough from the embers
65
Whipped brown butter, sea salt from Læsø
v
Smoked cod roe
95
Crisp potato, dill, pickled onion
gf
Grilled leeks
125
Hazelnut romesco, aged Vesterhavsost
v gf
Pickled herring
110
Buttermilk, radish, toasted rye

02

From the fire

Læsø langoustines
295
Brown butter, charred lemon
gf
Whole plaice for two
640
Mussel beurre blanc, new potatoes from the embers
gf
Dry-aged beef from Stevns
345
Bone marrow, grilled cabbage
gf
Celeriac baked in the ashes
195
Whey sauce, black garlic, crispy sage
v gf

03

On the side

Potatoes from the embers
65
Lovage butter
v gf
Bitter leaves
65
Apple vinegar, toasted seeds
vg gf

04

To finish

Buttermilk ice cream
95
Sea buckthorn, burnt honey
v gf
Apple and brown butter
95
Rye crumble, crème fraîche
v
Danish cheeses
125
Rhubarb chutney, rye crackers
v

V Vegetarian, VG Vegan, GF Gluten free. Tell us about allergies when you book and we will cook around them.

Menus

On the table

Fire-charred hispi cabbage with brown butter and dill, rye bread and a candle on an oak table

A torn loaf of dark rye sourdough beside a stoneware bowl of whipped butter and salt, a candle behind

A bottle of orange wine, two glasses and pickles on an oak table by a rainy window, candles lit