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The dining room
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NV Extra Brut Champagne Fidéle
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Cool Cloths
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1st Course: Malt flatbread and juniper
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2nd Course: Moss and cep
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3rd Course: Flowers and rose pollen vinaigrette
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4th Course: Crispy pork skin and black currant
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5th Course: Blue mussel and celery
ALifeWorthEating:
5th Course: Blue mussel and celery, up close
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6th Course: Cheese cookie, rocket, and stems, tin can
ALifeWorthEating:
6th Course: Cheese cookie, rocket, and stems
ALifeWorthEating:
6th Course: Cheese cookie, rocket, and stems, up close
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7th Course: Live Fjord shrimp and brown butter
ALifeWorthEating:
7th Course: Live Fjord shrimp and brown butter, up close
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8th Course: Potato and chicken liver
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9th Course: Rye, chicken skin, and lumpfish roe
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10th Course: Dried carrot and sorrel
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11th Course: Caramelized milk and cod liver
ALifeWorthEating:
11th Course: Caramelized milk and cod liver, up close
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12th Course: Pickled and smoked quail egg
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13th Course: Æbleskiver and muikku
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14th Course: Radish, soil, and grass
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15th Course: Herb toast and smoked cod roe
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16th Course: Veal fibers and söl
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17th Course: Crayfish
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18th Course: Potatoes and elderflower
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19th Course: Snails and parsley
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House bread
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20th Course: Fresh peas and fermented peas, aromatic tea
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21st Course: Brown crab, egg yolk and herbs
