THEO's MENU

3 snacks per person // + 100

Organic dairy tartare, cabbage pesto, pickled pumpkin and North Sea cheese

Salted scallop, clam cream, Jerusalem artichokes, apples and Nouc Cham sauce

Stracciatella with bitter herbs and potato chips

Bread on Øland wheat from Kornby Mill with garlic and thyme

Gratinated haddock, Brussels sprouts from Kiselgården, mussels and chives

Smoked potato cream with pickled mushrooms

Optional: Rossini Caviar +65

or

Steak of organic dairy cattle from Spis Min Gris, beets in hot spices, shiso cream and pepper sauce // +100

THEO’s patatas bravas

Apple sorbet with dream cake and salted caramel

// 425

Wine menu // 325

THEO's STORE MENU

“Burning love” crustade

Beef shank croquettes with mushroom cream

Shiso leaf with cream cheese and trout roe

Organic dairy tartare, cabbage pesto, pickled pumpkin and North Sea cheese

Salted scallop, clam cream, Jerusalem artichokes, apples and Nouc Cham sauce

Stracciatella with bitter herbs and potato chips

Bread made from Øland wheat from Kornby Mølle with garlic and thyme

THEO’s Hugs

Fried halibut with baked Jerusalem artichokes, garlic confit, mussel sauce and Rossini caviar

or

Steak of organic dairy cattle from Spis Min Gris, beets in hot spices, shiso cream, pepper sauce and foie gras

Apple sorbet with dream cake and salted caramel

or

Coffee cake with whey cheese, tonka bean ice cream and crunch

// 645

1 glass of champagne + Wine menu // 450

A LA CARTE

“Burning love” crustade

Deep-fried eggplant with thyme, honey and pimento

Shiso leaf with cream cheese and trout roe

One snack // 50

All three snacks // 100

Bread on Øland wheat from Kornby Mill with garlic and thyme // 45

Beetroot with hidden berries, tarragon and pickled walnuts // 85

Salted ricotta with confit mushrooms, parsley and garlic // 75

Tatar of organic dairy cattle with wild mushrooms, mushroom cream and vinegar chips // 110

Fried haddock with caramelized cauliflower, savoy cabbage, mussels and miso // 185

Agnolotti with pumpkin, pine nuts, pickled tomato, garlic, Pecorino foam and sage // 185

Steak of organic dairy cattle from Spis Min Gris with caramelized onions and beef shank // 285

Pear, milk ice cream, white chocolate, pear caramel, lemon thyme and meringue // 100

Dark chocolate bavarois, dulce de leche, blood orange sorbet and nut tuille // 100

All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance

Dinner

The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.