The menu
One long meal, drawn from a single island.
The order shifts with the tide line and the morning walk, so no two weeks read the same. The island table is served to the whole room at one set price.
The Island Table
One long seasonal meal drawn entirely from Bornholm, served to the whole room. The order shifts with the tide line and the morning walk, so no two weeks read the same.
Oyster leaf, raw shellfish
includedShellfish from the bay served just cool, wrapped in oyster leaf gathered along the strand at low water.
Bornholm herring, two summers deep
includedIsland herring cured the old way and rested two summers, with new onion and dune mustard.
Birch fire flatbread
includedFlatbread baked on the embers of beach birch, brushed with browned island butter and meadow salt.
Plaice from the night boat
includedFlatfish landed before dawn, warmed in seaweed butter and finished with the first bitter beach greens.
Lamb of the heath
includedBornholm lamb grazed on salt heath, grilled over beach wood and rested in its own dripping and woodruff.
Late woods, dark and sweet
includedForest berries and elder kept from high summer, with cream set over cool ash and a crumb of rye.
Dune rose and bone cream
includedCream the pale colour of bleached bone, scented with dune rose salted at the height of the season.
From the smokehouse
A shorter island selection for the early sitting, leaning on the old Bornholm smokehouses and the summer pantry.
Smoked herring, rye, egg
165 krCold smoked island herring on dark rye with cured yolk and dune chives.
Salt cured strand greens
145 krSea kale and beach mustard kept in salt, returned to the table with cultured cream.
Bay mussels, birch smoke
210 krMussels from the bay warmed in birch smoke and a broth of their own liquor.
Heath lamb, summer pantry
265 krGrilled salt heath lamb with last summer berries pressed into a dark vinegar.
Smoked roe on warm potato
195 krIsland roe smoked over beach wood, set on new island potato and browned butter.
Green strawberry, dune rose
135 krHard summer strawberries soured in the cellar with salted dune rose and cream.
Elder and late berries
135 krForest berries and elder from high summer, kept dark and sweet, with cool ash cream.
The island cellar
Low intervention bottles, much of it from cool northern growers, alongside ferments and cordials made from the island itself. By the glass, the bottle, or a flight read for your table.
Baltic white, by the glass
120 krA taut, saline pour from cool coastal vines, made to drink with the strand greens.
Northern red, by the glass
135 krLight and clear, grown on stony northern slopes by a single family.
Sea buckthorn cordial
95 krIsland sea buckthorn pressed and barely sweetened, sharp and golden.
Dune herb kombucha
95 krHouse ferment of beach herbs and meadow flowers, dry and faintly salt.
Island cellar bottle
640 krA rotating low intervention bottle chosen each week by the room.
The foraged flight
780 krFive island pours and ferments read for the long meal, alcohol free on request.
The menu is decided on the strand each morning. Let us cook the island for you.