Menu

Snacks

• Fried pasta – Snow crab – Lemon

  Fried pasta filled with sweet snow crab, stirred with garlic & fresh herbs. Topped with dill.

  Duck – Blood orange – Freeze-dried yoghurt

  Smoked and salted duck served on crispy chicken skin. Served with gel from blood orange juice. The dish is bound together by the acid from the freeze-dried yoghurt.

  Parma ham – Squid – Charred garlic

  Breaded squid with black garlic cream, air-dried parma ham & watercress sprouts. 

  88,-

Cold dishes

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil rounds off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore.

  98,-

• Tuna carpaccio – Basil – Pistachio

  Seared tuna with gremolata made with Italian olive oil, chili, basil, lemon & sea salt. Sprinkled with pistachios for crispiness.

  108,-

• Veal tartare – Fermented peber – Dehydrated tomatoes

  Tenderloin on veal stirred up with olive oil and flower honey. Garnished with Parmesan Reggiano, fermented pepper cream, dehydrated sweet San Marzano tomatoes & fresh and mild oregano.

  108,-

Hot dishes

• Fried scallop – Fermented garlic – Mandarin glace

  Fried scallops served in its own shell, on a bed of fermented garlic cream & egg yolks. The scallops are poured with citrus, glace & herbs.

  98,-

• Creamy risotto – Truffle – Mascarpone

  Silky risotto on Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute “must try”.

  148,-

• Glazed celeriac – Smoked mascarpone – Crispy tuile

  Baked celeriac with butter, granulated sugar & apple cider vinegar. Roasted in browned butter, topped with smoked mascarpone, herbs & crispy golden tuile.

  88,-

• Casarecce pasta – Fried mushrooms – Mushroom sauce

  Homemade al dente pasta in mushroom sauce, served with roasted aromatic mushrooms. The richness of pasta is accompanied by the acidity from pickled mushrooms and crispy sage.

  128,-

• Pink-roasted duck – Pickled berries – Glaze

  Pink-roasted duck with golden skin served with glaze & brown sugar. Topped with pickled, sweet lingonberries & sorrel.

  138,-

• Winter kale – Buttermilk – Roasted hazelnuts

  Baked spring cabbage with honey and olive oil, poured with buttermilk sauce, basil oil & lemon. Roasted hazelnuts give the dish a great round and crispy touch.

  98,-

Dessert

• Chocolate – Amarena – Nougatine

  Soft dark chocolate cake and white chocolate cream with a twist of yoghurt. Acidic ice cream made with amarena cherries compliments the rich chocolate cake, while the almond nougatine gives the dish a crispy element.

  88,-