On friday and saturday evenings we’re open for dinner. Our kitchen style is a mix of the french and danish cuisine, and we only use the very best ingredients.

Lumpfish roe with cream cheese, celeriac & chicken skin

Baked pollack from Strandby with kohlrabi, parsnips & fish fumé with parsley

Quail, sweetbread, artichokes, trumpet mushrooms & chicken cream

Condensed milk ice-cream with caramel cream, hazelnut crumble & bitter cocoa

4 courses  450

4 courses & 4 glasses of wine  800

The full experience

Champagne & snacks

4 courses & wine pairing

Coffee & petit fours

Mineral water



Tapioka chips with sesame & smoked mussel cream  45

Crustades with ‘salade of ham’  55

2 fried oysters with celeriac & capers  60

Extra courses

Tartar of Danish beef with black garlic, buckwheat & caramelized beetroot  120

4 pieces of European cheeses with Fynske plums & crisp 120

The prices are in Dkk