The season changes rapidly, so the whole of the menu is new. Absolutely everything is changed.
We serve lumpfish roe, plaice paupiette with scallops, potato soup with monkfish and truffle, dansih squid, “Pot au Feu” with sea devil and mussels and everything else fantastic the sea has to offer in the winter.
We serve squab and lightly salted lamb (…a completely forgotten Danish specialty), chocolate, strawberry and vanilla ice cream (…of course served with waffles with Cognac butter custard), apples with preserved fresh apricots from last summer and caramelized puff pastry with caramel custard.
We use and renew the rich Danish gastronomic heritage. Without chemistry, machines and unnecessary decorations, which does nothing for the quality of the craftsmanship.
By stubbornly holding on to our own style, craftsmanship and quality as our focus point in the kitchen, we have become those that don´t cook the same as everybody else.
We look forward to seeing you at Restaurationen, for some modern Danish winter food
See the menu here on our website
The pictures show: Lumpfish roe, turbot finns, Danish squid, pike perch, lightly salted lamb, strawberry-chocolate-vanilla ice cream, nougat custard and caramelized puff pastry