In the summer the food is light, with lots of tender new vegetables, asparagus, fjord shrimps, light meat dishes, berries and wild herbs.
In the winter we cook with lots of tuber vegetables, cabbages, mushrooms, game, pork, winter fishes, apples, pears and nuts.
In all of the 24 years we have been in operation, we have used herbs and mushrooms from forest and meadow and when possible, whole animals, so as not to waste anything. “Food-waste” have never existed at Restaurationen.
Our food bears the mark of 35 years of practical experience and are deeply rooted in the Danish tradition. We stand by our gastronomic heritage and constantly we strive to improve and develop our kitchen.
The inspiration for our menus is sourced from the rich and varied Danish kitchen, without blindness for the world around us. We put great weight on making a varied menu, with lots of fish (In Denmark it´s impossible to place yourself further away from the coast than 50 km. so naturally), vegetables and of course meat.
In Denmark you can find an enormous amount of indigenous produce and this is also a main inspiration and constant joy in our cooking.