This gourmet restaurant is in a historic gunpowder house from 1745 on Holmen in Copenhagen. The cooking is built around three elements: the sea with fish and seafood, the earth with vegetables and herbs, and the forest with game and berries. The kitchen works closely with named suppliers and producers, including butter from Aabybro. It holds one MICHELIN star.
There is one set tasting menu with snacks and petit fours, and it changes. Dishes include lobster, brown crab, hamachi, wagyu, tuna with foie gras and turbot baked in clay. A vegan or fully dairy-free menu is not offered, but lactose intolerance and allergies are accommodated where possible. Reservations are accepted; there is no takeaway.
