Concept

Our concept is quite simple: We’ve decided to have 8 courses available on our menu, which are changed every three weeks. This way we’re able to focus fully on each dish – and every ingredient. The goal is to make the very best of every single ingredient in peak season right now, and make sure we use it to the best of its potential. With the frequent change of our menu, we’re at the same time able follow the ever changing supply of local vegetables, fish and meat. This way we hope to contribute to, and add a focus on, reducing food waste.Our menu always offers the possibility of a set 3, 4 or 5 course menu including a paired wine- or juice menu. It’s also possible to order all of the set menu courses as a la carte dishes, as well as we always offer a vegetarian- or fish main course.
The paired wines are wide-ranged from natural wines without sulfur to the classic wines. We choose the wines from the heart and make sure they’re always paired with the changing menus.

Our non-alcoholic beverage menu means as much to us as our wine menu. Every juice pairing is made in-house, from the nature seasonal offerings right now, or preservations from other times of the year.

We look forward to welcoming you!

Snacks & appetizers

4 kinds kr. 75,-

Oisters “Perle Blanche no°3” each kr. 35,-

Baerii Caviar 15 g, crispy waffle & sour cream kr. 195,-

Cocktails

“Coldbrewed Tea” kr. 105,-

“Espresso Martini” kr. 95,-

“Rhubarb & meadowsweet” kr. 115,-

“Gin & Local Tonic” kr. 95,-

“Pickled green tomatoes” kr. 105,-

A glass of bubbly

Cremant de Bourgogne, Rosé kr. 85,-

Champagne, Grand Brut Reserve, André Clouet kr. 135,-

Set menus

Brown crab, lovage & sauce made from jerusalem artichokes
2016 Minius Godello, Monterrei, Spain    Chervil-lemonade
2017 Petit Chablis, Clotilde Davenne, Bourgogne, France

Crispy hake, cabbage & green strawberries
2016 Corte Giara Soave, Allegrini, Veneto, Italy    Sea buckthorn & carrot
2013 Sileni “The Lodge” Chardonnay, Single Vineyard, Hawke’s Bay, New Zealand

Aged beef, baked beetroot & creamy egg yolk
2017 Venta La Vega, Adaras Aldea, Almansa, Spain   Berry-shrub
2016 Pinot Noir Reserve, Weingut Heitlinger, Baden, Germany

Pork in crouton, roasted salsify, funnel chanterelles & mushroom sauce
2017 Zinfandel, Cocoon, California, USA   Apple & rosemary
2017 Segna de Cor, Roc Des Anges, Roussillon, France

White chocolate & citrus-herbs
Rasteau Blanc, Vin Doux Naturel, Rhône, France   Green fruits
2015 Noble Semillon, Viu Manent, Valle de Colchagua, Chile


3 courses with wine- or juice pairing – kr. 333,-
Crispy Hake – Pork in crouton – White chocolate & citrus-herbs

4 courses with wine- or juice pairing – kr. 444,- 
Crispy Hake – Aged beef – Pork in crouton – White chocolate & citrus-herbs

5 courses with wine- or juice pairing – kr. 555,- 
Brown Crab – Crispy Hake – Aged beef – Pork in crouton – White chocolate & citrus-herbs

Texturen’ – kr. 1.111,-
Snacks & a glass of bubbly ┃ 7 courses with wine- or juice menu  Carbon-filtered water, coffee & petit four

Upgraded wine pairing – must be chosen by the whole table – upgraded wine pairing is in italic in the menu above
3 courses +150,- kr. ┃  4 courses +200,- kr. ┃  5 courses +250,- kr. ┃  ‘Texturen’ +400,- kr.

A la carte

Brown crab, lovage & sauce made from jerusalem artichokes – kr. 95,-

Scallops, black garlic & sauce with local lard – kr. 195,-

Crispy hake, cabbage & green strawberries – kr. 105,- / kr. 205,-

Aged beef, baked beetroot & creamy egg yolk – kr. 95,-

Seasonal vegetables with sauce of roasted potato skins – kr. 185,-

Pork in crouton, roasted salsify, funnel chanterelles & mushroom sauce – kr. 205,-

Vendsyssel-cheese, Høgelundgaard & apple – kr. 115,-

White chocolate & citrus-herbs – kr 95,-

Menuer

Varmrøget makrel, kartoffelcreme & ærter
2017 Godello, Bodegas Merayo, Castilla y León, Spanien  ┃  Ærtelemonade

Stegt Skagenfisk, kål & sauce på gæret korn

2015 Les Tannes Chardonnay, Domaines Paul Mas, Languedoc, Frankrig  ┃  Gæret korn & bladselleri

Sprængt and & kirsebær
2017 Montepulciano d’Abruzzo, Angelo, Abruzzo, Italien  ┃  Kirsebær & “peaso”

Sommerglaseret okse & majs
2016 Barbera d’Alba, Giacosa Fratelli, Piemonte, Italien  ┃  Varme krydderier & mørke bær

Bær, hybenrose & brun farin sauce
2015 Saint-Croix-du-Mont, Château du Mont, Bordeaux, Frankrig  ┃  Mousserende hybenrose


3 retter med vin- eller saftmenu – kr. 333,-
Skagenfisk – okse – bær & hybenrose

4 retter med vin- eller saftmenu – kr. 444,-
Makrel – Skagenfisk – okse – bær & hybenrose

5 retter med vin- eller saftmenu – kr. 555,- 
Makrel – Skagenfisk – sprængt and – okse – bær & hybenrose

Texturen’ – kr. 1.111,-
Snacks & bobler ┃ 7 retter med vin- eller saftmenu  Kulfiltreret vand, kaffe & petit four

Menuer

Varmrøget makrel, kartoffelcreme & ærter
2017 Godello, Bodegas Merayo, Castilla y León, Spanien  ┃  Ærtelemonade

Stegt Skagenfisk, kål & sauce på gæret korn

2015 Les Tannes Chardonnay, Domaines Paul Mas, Languedoc, Frankrig  ┃  Gæret korn & bladselleri

Sprængt and & kirsebær
2017 Montepulciano d’Abruzzo, Angelo, Abruzzo, Italien  ┃  Kirsebær & “peaso”

Sommerglaseret okse & majs
2016 Barbera d’Alba, Giacosa Fratelli, Piemonte, Italien  ┃  Varme krydderier & mørke bær

Bær, hybenrose & brun farin sauce
2015 Saint-Croix-du-Mont, Château du Mont, Bordeaux, Frankrig  ┃  Mousserende hybenrose


3 retter med vin- eller saftmenu – kr. 333,-
Skagenfisk – okse – bær & hybenrose

4 retter med vin- eller saftmenu – kr. 444,-
Makrel – Skagenfisk – okse – bær & hybenrose

5 retter med vin- eller saftmenu – kr. 555,- 
Makrel – Skagenfisk – sprængt and – okse – bær & hybenrose

Texturen’ – kr. 1.111,-
Snacks & bobler ┃ 7 retter med vin- eller saftmenu  Kulfiltreret vand, kaffe & petit four

Cocktails

“Koldbrygget The” kr. 105,-

“Espresso Martini” kr. 95,-

“Vilde Jordbær” kr. 105,-

“Gin & Nordjysk Tonic” kr. 95,-

“Syltede grønne tomater” kr. 105,-

Cocktails

“Koldbrygget The” kr. 105,-

“Espresso Martini” kr. 95,-

“Vilde Jordbær” kr. 105,-

“Gin & Nordjysk Tonic” kr. 95,-

“Syltede grønne tomater” kr. 105,-