What moves
through the kitchen

Slow-baked Icelandic rye bread, whipped cultured butter, flaky sea salt, toasted seeds

Hand-cut char, smoked cream, pickled red onion, rye crumble, dill oil

Roasted beets, arugula, candied walnuts, blue cheese, citrus vinaigrette

Crispy skin, green herb velouté, dill oil, sea beans

Fisherman's stew. Cod, mussels, langoustine, saffron broth, fennel, crusty bread

12-hour braised, root vegetable purée, blackberry jus, wild thyme