Menu

Lunch

A shorter menu for the weekend, with bread from the morning bake and whatever is left in the embers. Prices in Danish kroner.

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Served: Saturday and Sunday, 12:00 to 15:00
Courses: To start, Mains, Something sweet
Prices: Danish kroner
Allergies: Tell us when you book

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

01

To start

Rye sourdough and butter
55
Cultured butter, flaked salt
v
Smørrebrød with new potatoes
115
Lovage mayonnaise, crispy shallots, chives
v
Smørrebrød with pickled herring
125
Egg, capers, dill

02

Mains

Fish of the morning
225
Grilled over birch, mussel sauce, greens
gf
Porridge of barley and mushrooms
185
Aged Vesterhavsost, pickled walnuts
v
Roast pork from Stevns
215
Red cabbage, crackling, apple
gf

03

Something sweet

Cardamom bun
45
Straight from the oven
v
Buttermilk ice cream
95
Sea buckthorn, burnt honey
v gf

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