The Restaurant · 17.00–21.30 · Tue–Sat
From the sea, the meadow, and the boiling huts.
Our evening menu is served Tuesday to Saturday from 5.00 pm to 9.30 pm. Five courses, composed around the week’s catch and harvest. We update the menu every week — below is an example of one such week.
Updated every Monday · approx. 240 KB
Evening menu
five courses · 695 DKK · wine pairing +495 DKK
Rye bread, pickled sea asters, butter from Børglum
Baked on sourdough from home-milled rye. Sea asters from Rønnerne, butter from Børglum Dairy.
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White shrimp, dill, cucumber
Hand-peeled shrimp from Vesterø Harbour, fermented cucumber, cold-pressed dill oil, and a spoonful of ice-cold shrimp broth.
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Lumpfish roe, toasted rye, crème fraîche
Roe from Læsø Fish Factory, toasted rye breadcrumbs, soured cream from Thise, and cultivated sea buckthorn.
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Halibut, charred leek, beurre blanc with seaweed
Cooked on the bone over open fire, glazed with a light beurre blanc made with bladderwrack from the belt.
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Sea buckthorn, white chocolate, toasted oats
Sea buckthorn mousse from Vendsyssel, crisp oat flakes, and frozen white chocolate.
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Wine pairing
four glasses selected for the menu · +495 DKK
With the starter
Müller-Thurgau, Pheasant’s Tears, Georgia. Sharp and lightly mineral.
With the fish courses
Riesling Trocken, Weingut Knipser, Pfalz. Slender, dry, and fresh.
With the main course
Trousseau, Domaine de la Tournelle, Jura. Light red with delicate tannins.
With the dessert
Tokaji Aszú 3 puttonyos, Disznókő, Hungary. Honey and sea buckthorn.
A note on prices
We have deliberately chosen not to price the five courses individually — the evening menu is always served as a single, set sequence. Ingredients may vary from week to week, depending on the catch and the harvest.