Menu

The menu consists of carefully selected ingredients from local suppliers who share the same values as us—namely sustainability and a focus on local roots.

Enjoy a culinary journey through our three-course menu, created with an emphasis on local, seasonal, and organic ingredients. We plan the menu around vegetables and then add fish and seafood, occasionally including meat.

We strive for continuous creativity, drawing inspiration from the freshest seasonal ingredients and adapting the menu accordingly.

Below, you can see an example of a menu for one of our tours.

ENTRÉE (Kalvebod bølge)

Venø oysters with seaweed roe and rosehip, accompanied by apple cubes with lemon and elderflower oil.

STARTER (Rockerborg, Amager)

Grilled Zapito squash and tomato tartare, fresh basil, honey-pickled onions, and roasted pine nuts with wild garlic croutons. (Wine from Vejrhøj Vineyard)

MAIN COURSE (Nokken/Amagerfælled)

Vegetarian "Burning Love" with potato and Jerusalem artichoke mash, smoked mushroom bacon bits, fried onions, fresh parsley, rye bread, and homemade ketchup. (Beer from a local microbrewery)

CONCLUSION (Svajerbar)

Sailor's coffee and ship's biscuit coated with Mikkel Fries Holm chocolate — red wine and cheese.