About
North Atlantic food Our kitchen is North Atlantic with distinct references towards finer French gastronomy. In unison, we incorporate components from the three North Atlantic countries. We use local ingredients from minor as well as larger manufactures - Ingredients following the seasons. Furthermore, we have a noticeable North Atlantic profile and we import carefully selected ingredients from Greenland, Iceland and The Faroe Islands. This way we embrace the central idea in The North Atlantic House; to bring our brother nations into Odense also in the culinary way. The change of seasons We want to present succulent, brittle courses in spring and more elegant and vibrant dishes in summer. When autumn sets in, we will serve courses with warmth and gravity, while our winter menu offers embracing and rich food with homemade variables of pickled pleasures and other delights. Respect for the ingredients We are unpretentious in the encounter with our guest. We know how to provide excellent service, and when it comes to our ingredients, there is love, understanding, commitment and respect for what we are working with. It is our greatest desire to give our guest satisfying, appetizing experiences. The flavor of quality Our food are made from scratch. We bake our own bread, boil our own fond sauce, pickle, dry and marinate. Fine, genuine food prepared from idea into complete course that is our key philosophy no nonsense and easy solutions found here.
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