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

Mackerel, leak & sourdough-vinaigrette
2018 Chardonnay, Terrapure, Valle de Curico, Chile ┃ Celeriac-lemonade
2018 Müller-Thurgau, Schwedheim, Pfalz, Germany

Coast-fish, kohlrabi & pickled asparagus
2018 Riesling, Margarethenhof, Saar, Germany  ┃ Kombucha
2018 La Volpare, Tommasi, Soave, Classico, Italy

Veal tenderloin, peas & sauce bordelaise
2017 Sangiovese, Boira, Casa Vinicola Botter, Marche, Italy  ┃  Apple & saffron
2016 Pinot Noir Reserve, Weingut Heitlinger, Barden, Germany

Duck in crouton, broccolini & mushroom-gastrique
2015 Garnache Tintorera, Piqueras Old Vines, Almansa, Spain ┃ Elderflower & fresh bay leaf
2016 Gigondas Romane Machotte, Pierre Amadieu, Côtes du Rhône, France

Lightly-frozen caramel, blueberry & sorrel
2017 La Lupa Moscato d’Asti, Alfiero Boffa, Piemonte, Italy  ┃  Honey & thyme
2015 Riesling Spätlese, Hochheimer Hölle, Rheingau, Germany

3 courses with wine- or juice pairing – kr. 333,-
Coast-fish – Duck – Caramel & blueberry

4 courses with wine- or juice pairing – kr. 444,-
Mackerel – Coast-fish – Duck – Caramel & blueberry

5 courses with wine- or juice pairing – kr. 555,- 
Mackerel – Coast-fish – Veal tenderloin – Duck – Caramel & blueberry

‘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.

Set menus

Norwegian lobster, herbs & walnut oil
2018 Sauvignon Blanc, Domaine de Menard, Cotes de Gascogne, France  ┃  Verbena & lemon
2017 Riesling “Steinterrassen”, Weingut Stadt Krems, Kremstal, Germany

Butter-poached whiff, squash & mussel sauce
2018 Chardonnay “Just”, Paul Sapin, Pays d’Oc, France┃  Orange & squash
2017 Albarino X, Coto de Gomariz, Ribeira, Spain

Beef tartare & tomato
2017 Pinot Noir “Buis d’Abs”, Ardéche, France ┃  Tomato & saffron
2017 Brouilly Pierreux, Marc Delienne, Beaujolais, France

Beef ribs, cabbage, leak & garlic-blanquette
2015 Ventoux, Vidal-Fleury, Rhone, France ┃ Warm spices & prune
2016 “Tinto”, Dominio Del Soto, Ribera del Duero, Spain

Aromatic yoghurt ice cream, apple & crispy potato-cake
2017 Symphonie de Fleurs, Blanc de Blancs, France ┃  Preserved sour strawberry
2016 Coteaux du Layon “Vielles Vignes”, Château de Fesles, Loire, France

3 courses with wine- or juice pairing – kr. 333,-
Whiff – Beef – Yoghurt & potato-cake

4 courses with wine- or juice pairing – kr. 444,- 
Whiff – Tartare – Beef – Yoghurt & potato-cake

5 courses with wine- or juice pairing – kr. 555,- 
Norwegian lobster – Whiff – Tartare – Beef – Yoghurt & potato-cake

‘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

Mackerel, leak & sourdough-vinaigrette – kr. 95,-

Sepia, scallop & caviar – kr. 195,-

Coast-fish, kohlrabi & pickled asparagus – kr. 105,- / kr. 205,-

Veal tenderloin, peas & sauce bordelaise – kr. 95,-

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

Duck in crouton, broccolini & mushroom-gastrique – kr. 205,-

“Stenhøjmark” cheese, honey & truffle – kr. 115,-

Lightly-frozen caramel, blueberry & sorrel – kr 95,-

Norwegian lobster, herbs & walnut oil – kr. 95,-

Sepia, scallop & caviar – kr. 195,-

Butter-poached whiff, squash & mussel sauce – kr. 105,- / kr. 205,-

Beef tartare & tomato – kr. 95,-

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

Beef ribs, cabbage, leak & garlic-blanquette – kr. 205,-

“Stenhøjmark” cheese, honey & truffle – kr. 115,-

Aromatic yoghurt ice cream, apple & crispy potato-cake – 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,-