
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
1800 DDK
Please note that there may be changes to the menu due to the season and selection of ingredients on the day
Unfortunately, we cannot accommodate all types of allergens. Don't hesitate to get in touch with us if you have any questions