STUDIO MENU

Potatoes and raw shrimps

Trout from Bisserup and smoked cheese

Bronze fennel and crab

Celeriac, fermented honey and chanterelles

Almond potato, roasted almond olie and elderflower

Cauliflower, hazelnuts and European whitefish roe

Dried tomatoes and salted mackerel

Our bread

Gigas oysters - Dill and cabbage from Søren Wiuff

Sustainable caught Brill

Squid, roasted chicken skin, fermented cucumbers and coriander

Pigeon with plums and sichuan pepper

Walnut - Spruce and caviar from Gastro Unika

Leftovers from Our bread

Chocolate pie – Tuma yellow 70%

Salted caramel and yuzu - Ecuador 35%

Truffle - Republica 70%

Birchbark and rhum

Browned butter and vanilla