Chef Nikolas Rasmussen

Octopus salad with potatoes and vegetables Very tender octopus cooked in a chicken stock with white wine and apple vinegar and butter cooked potatoes and grilled vegetables

Arroz de marisco (seafood rice) It's like a risotto

Piri-piri chicken (smoked)(not too spicy) with fries and a butter sc with herbs Home made piri piri salsa with African flavors

Portuguese cheese 3 different types of cheese from different regions in Portugal

Lemon Madeira cake with sugar lemon zest from the garden and a lemon mascarpone cream

Katarfi tube filled with crab meat with marinated salmon eggs and salted/preserved lemon

Scallops wrap in kombo for 2 days then sliced and then served with a melon, cucumber and elderflower syrup, broken with lemon grass oli

Red snapper with light smoked miso marinated lobster and a mussels cream sauce

Kimchi risotto ball with chees

Saute octopus with apple vinegar, olive oli, garlic, herbs and it will be served with mashed potatoes with herbs and garlic And watercress oli and watercress / wasabi cream

Mango skyer (buttermilk) with mango foam, a classic Scandinavian treat with a Asian touch

We will start the evening of with Slowly cooked Leek with apple vinegar marinated raisins and lemon thyme with a broken lemon vinaigrette and dill

Red snapper with light smoked miso marinated lobster and a mussels cream sauce

Dill skyer with berries, a classic scandinavian treat with a personal touch

We will start the evening of with Slowly cooked Leek with apple vinegar marinated raisins and lemon thyme with a broken lemon vinaigrette and dill

Duck with fermented gooseberries smoked potatoes and an sc made of chicken stock and bone marrow

We will finish the dinner with a not-so-classic fig tartan made with figs that have been marinated in port wine for more than 10 months and vanilla ice cream