About
Our concept is quite simple: Weve decided to have 8 courses available on our menu, which are changed every three weeks. This way were able to focus fully on each dish and every ingredient. The goal is to make the very best of every single ingredient in peak season right now, and make sure we use it to the best of its potential. With the frequent change of our menu, were at the same time able follow the ever changing supply of local vegetables, fish and meat. This way we hope to contribute to, and add a focus on, reducing food waste.
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