ALifeWorthEating: 1st Course: Beer battered fried onion filled with sheep's milk
ALifeWorthEating: House bread with olive oil
ALifeWorthEating: 2nd Course: Kohlrabi ravioli, cucumber, toasted caraway seeds, broth made from cucumber skin and vinegar
ALifeWorthEating: 4th Course: Potato, Spring Onion, Hazelnut, Bergamot
ALifeWorthEating: 5th Course: Fennel bulbs, smoked almond milk, parsley purée
ALifeWorthEating: 6th Course: Lamb Sweetbreads, Lovage Sauce, Courgettes
ALifeWorthEating: 7th Course: Lamb, Turnip, Garlic, Salicornia
ALifeWorthEating: 8th Course: Crushed Corn Ice, Marjoram, Breadcrumbs, Lemon Sabayon
ALifeWorthEating: Torching lamb from havervadgård, shrimps, and dill
ALifeWorthEating: Plating lamb from havervadgård, shrimps, and dill
ALifeWorthEating: Plating unripe strawberries, cress, and buttermilk
ALifeWorthEating: 3rd Course: Cooked Radish, Sheep's Milk Mousse
ALifeWorthEating: Portrait of Chef Christian Puglisi
ALifeWorthEating: 8th Course: Elderflower and rhubarb
ALifeWorthEating: 7th Course: Fresh goat cheese and parsley
ALifeWorthEating: 6th Course: Chicken wings, white asparagus, and anchovies
ALifeWorthEating: 5th Course: Romaine, egg yolk, and nettles
ALifeWorthEating: 4th Course: Green asparagus, sunflower seeds and mint
ALifeWorthEating: 3rd Course: Lamb from havervadgård, shrimps, and dill
ALifeWorthEating: 2nd Course: Unripe strawberries, cress, and buttermilk
ALifeWorthEating: House-made sourdough
ALifeWorthEating: 1st Course: Herbs and pistachio, up close
ALifeWorthEating: 1st Course: Herbs and pistachio