108, Copenhagen
Throughout the year we pick berries, flowers, mushrooms and nuts preserving the best of each season.
We ferment everything from pumpkin seeds to squid guts, brewing new flavors to heighten our dishes.
We collaborate closely with our farmers to better understand our ingredients and our region, in an effort to keep exploring the Copenhagen Kitchen. The menu is a la carte for you to make the evening your own.
We ferment everything from pumpkin seeds to squid guts, brewing new flavors to heighten our dishes.
We collaborate closely with our farmers to better understand our ingredients and our region, in an effort to keep exploring the Copenhagen Kitchen. The menu is a la carte for you to make the evening your own.
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Blue_Mussels_with_salted_gooseberries_and_roasted_yeast_oil.jpg
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Braised_Oxtail_with_pine.jpg
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Bread.jpg
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Brown_Beech_Mushrooms_with_smoked_egg_yolks.jpg
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Chef.jpg
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Coffee.jpg
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Dining_room.jpg
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Entrance.jpg
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Grilled_Chicken_with_ramson_and_dried_scallops.jpg
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Entrance2.jpg
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Entrance1.jpg
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Instruction.jpg
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Kitchen.jpg
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Kitchen1.jpg
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Menu.jpg
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Rausu_Kombu_Ice_Cream_with_toasted_barley_and_an_oil_of_blackcurrant_wood.jpg
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Salt_Baked_Celeriac_with_Gammel_Knas_and_grilled_parsley.jpg
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Sorbet_of_Wild_Blackcurrants_with_hazelnut_milk.jpg
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Wine.jpg
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Winter_Beetroot_with_hot_smoked_veal_heart_and_blackcurrants.jpg
20 images | slideshow
