26th of November until the 19th of December
Freshly caught fish from Storebælt with breaded pickled carrots, carrot puré and hollandaise.
Canette brest with fig filled red cabbage, duck sausage with mushrooms, pumpkin and chestnuts.
Quinces with tonka bean icecream, caramal/orange sause, cacao bean and chokolate foam.
Price for three courses
We also recommend the following optional dishes:
Caviar "Osietra" with Jerusalem artichoke and lovage
Norway lobster from Hanstholm with barley, new cabbages and lightly smoked clam sauce
Poached egg with truffles, crispy "Havgus" and cress
French duck liver with wild rice and corn, sauce from pickled raspberries
Selected cheeses with garnish
Gourmet stay "All inclusive"
Champagne, six courses wine included and coffee with petit four
Gourmet experience with eight courses "All inclusive"
Champagne, eight courses wine included and coffee with petit four
Courses are subject to change, depending on access to raw ingredients.
Information about the content of allergenic ingredients in our dishes can be obtained from the restaurant's staff.