At Restaurationen the menu is all new and we try to reflect the spring in the menu, in spite the fact that the soils are barren and empty. To put it short, this is the season where a big potato is trying to imitate spring
This a side the menu is packed with modern Danish spring food. Food with an emphasis on fish, shellfish, vegetables and of course some meat too.
Open air grown salads and cabbages from Lammefjorden, smoked lumpfish and roe, langoustine and halibut, mussels and split peas and the best from the Danish countryside galore.
In the sweet kitchen we make closed custard pie, lemon Bavarian custard, white chocolate/coffee fragelité, cocoa sorbet, and apricot sherbet. All healthy and wholesome food.
We look very much foreward to having our guests eat modern Danish seasonal food
The pictures show: Turbot (Raw), cabbages, potato pave, Anne makes poached egg, Guinea fowl, turbot, custard tart, lemon Bavarian custard, mocha fragelité