FOOD AND BEVERAGE

Larger dishes are served in smaller portions as part of a menu.

Our dishes can be adapted for vegetarians and guests with allergies if we are informed in advance. Please don’t hesitate to contact us if you have any questions.

SEARED KALE WITH ROASTED KALE OIL
Served with pickled green strawberries, fermented green gooseberries, poached egg yolk, and cheese sauce made with Halland Siren
185,-

KOHLRABI/CARROT KEBAB
With sesame, roasted purée of carrot and black garlic, pickled gherkins, fermented white currants, Fyrtårn cheese, freshly pressed sesame oil, and a sauce of fermented parsnip and crème fraîche 48%
225,-

VENISON TARTARE FROM DYREHAVEN
With salted blueberry baba au rhum, pickled wild blueberries, dehydrated beets wrapped in blackcurrant leaves & beetroot–blueberry purée
255,-

FRIED DANISH SQUID
With sautéed chanterelles, pickled jerusalem artichokes, jerusalem artichoke chips, and a sauce of fermented jerusalem artichokes, mushrooms and rosemary
275,-

ZANDER EN CROÛTON
Crispy Bread with zander and sage soufflé, served with fermented pumpkin purée and a sauce of roasted turbot bones, kefir, sage and pickled pumpkin.
355,-

CROWNED DEER FILLET FROM DYREHAVEN
With confit baby celeriac, sauce with cognac, game stock and truffles, and freshly shaved Italian autumn truffles
375,-

LIGHTLY GRILLED DANISH HIRAMASA
With katsuobushi–cherry dashi, fermented cherries, cherry noodles & salted cherry leaves
295,-

5-YEAR AGED UNIKA KRY CHEESE
Served with Gastro Unika Gold Selection caviar, crisp fermented honey, pickled red shiso leaves, and a sauce of fermented honey, browned butter, and black rice vinegar.
235,-

"MILLE FEUILLE" WITH CEP
White chocolate and cep-cream, Mayan Red milk chocolate crémeux, and sugar-pickled thinly sliced cep mushrooms.
185,-

ICE CREAME INFUSED WITH FIG LEAVES AND FINGER LIMES
Served with Gastro Unika Gold Selection caviar, accompanied by a bouillon of 3-year fermented green Bancha tea, honey, and fig leaves
195,-

PETIT FOURS
75,-