Lunch
For lunch, we propose our lunch menu, which always follows the season and includes our best dishes
You can also order from our a la carte menu and explore our exciting range of dishes.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
THEO'S LUNCH MENU
Stir-fried tartare with string beans, breadcrumbs and grated parmesan
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
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Fried hake with butter steamed radishes and carrots, pommes pure, mussel sauce with saffron and salsa verde.
or
Duroq schnitzel with pickled lemons, capers, new Danish potatoes, whipped anchovy butter and pepper sauce with Szechuan pepper // +125
–
Danish strawberries in amaretto syrup, crème anglaise and pistachio ice cream
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Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 30
THEO'S GREEN LUNCH MENU
Steamed green asparagus with chimichurri, pecorino and hollandaise
Bread made from Öland wheat from Kornby Mølle with garlic and thyme
–
Agnolotti with ricotta and confit garlic, Piedmont hazelnuts, fresh spinach and grated parmesan
–
Danish strawberries in amaretto syrup, crème anglaise and pistachio ice cream
–
Menu // 325
Juice menu 3 glasses // 130
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 30
À LA CARTE
SNACKS
Crustade with Danish mackerel, smoked sour cream and asparagus // 40
Lonza from Troldgården with olive oil and piment d’espelette // 40
Danish pork croquette, pickled mustard and fermented garlic // 40
All 3 snacks per person // 100
SMALL DISHES
Bread on Øland wheat from Kornby Mølle with garlic and thyme // 45
Stir-fried beef tartare with green beans tossed in ramson pesto, breadcrumbs and parmesan // 110
Taramasalata with pickled green tomatoes, black olives, gremolata and green asparagus // 85
Burratta with crispy chili oil // 80
Steamed green asparagus with chimichurri, pecorino and hollandaise // 80
Arranchini with Danish peas with mint yogurt and lemon // 80
Potato gnocchi with pea puree, fresh peas, guanciale and airy sauce on hay cheese and roasted leek // 115
BIG DISHES
Fried hake with butter steamed radishes and carrots, pommes pure, blue mussel sauce with saffron and salsa verde // 185
Agnolotti with ricotta and confit garlic, Piedmont hazelnuts, fresh spinach and grated parmesan // 185
Duroq schnitzel with pickled lemons, capers, new Danish potatoes, whipped anchovy butter and pepper sauce // 310
DESSERTS
Danish strawberries in amaretto syrup, crème anglaise and pistachio ice cream // 100
Affogato – espresso with vanilla ice cream //85
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
