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