Rob Martin comes to The Loft with work experience on both coasts of the United States in some of there most notable restaurants. Besides, this he has done time well spent in some of the michelin guides most notable in Copenhagen including Noma, MR, and aoc.

Some of Rob’s inspiration comes from the craft of cooking, all the determined people that he has worked with, and the conviviality of the table with friends and family. His food philosophy is centered around the idea of using and supporting local produce and growers. For him, it is important to be increasingly more aware of the origins of food and the miles traveled from field to table.

Menu:

Langoustines, peas, tarragon and lime.

Crab, cucumber, apple and dill.

Mackerel, broccoli and ravigote.

Green asparagus and components of hollandaise.

Classic beet salad, modern interpretation.

New potatoes, spring cabbage and wild garlic.

Confit of sweetbreads, celeriac and brown butter.

Rump of lamb, an array of onion preparations and vadouvan.

Yuzu, shortbread and lemon thyme.

Rhubarb, oats and white chocolate.