This gourmet restaurant on the 17th floor of a hotel looks out over the sea, marsh and fjord landscape. The menu follows the seasons and is built around produce from the restaurant's own kitchen garden and pantry, and the wine list changes constantly, with wines from producers worldwide. It holds one MICHELIN star in the MICHELIN Guide.
There are only seven tables, and bookings can be made up to 90 days ahead. Guests arrive at the hotel reception and are collected by a waiter. The entrance and toilet are wheelchair accessible, and there is free street parking.