Dinner
Wednesday to Saturday
17.30 - 21.30

Marinated olives and salted nuts: 45 ,-

Garlic bread on sourdough baguette: 60 ,-

Seasonal salads with vinaigrette croutons and dried abricot: 110,-

Tuscan Kale and Hverdagens romesco 140,-

Buffalo tomato sourdough Bruschetta, fresh basil and liquid parmesan 145,-

Pickled Mackerel with smashed cucumber and dill cream: 140,-

Hverdagens summerfricassé with greenpeas, radishes: 140,-

Rigatoni cacio e pepe: 165 ,-

Sunchokes filled with cod - tonnato and caperssalt 165,-

Dark chocolate mousse, danish strawberries, espresso and woodruff: 95 ,-