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.
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HUGE THANKS to the Photos by talented… Photographer Mikkel Heriba And Photographer Freya Mcomish from the Scandinavia Standard
HUGE THANKS to the Music by AMAZING… https://soundcloud.com/swensen330 Trazzhnef
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