Nordic cuisine seems to be talked about everywhere. What is it that has been keeping Noma, Fäviken and Dill in the Worlds Top 50 Restaurants list year after year? We have found the answer: an utmost respect towards nature and seasonality, top quality produce, beautifully delicate flavours and an exciting twist of modernist cooking.
Our team of Michelin-trained chefs are back with another exciting series of multi-sensory events and this one takes diners on a culinary journey through nature with an evolving seasonal menu created in partnership with local foragers, fisherman, farmers and hunters .
This event is not to be missed! Think Noma, without the hefty price tag and 1 year waiting list.We have used the New Nordic Cuisine Manifesto as our framework for this event. For more information read the cultural concept behind Náttúra.
A taste of nature
Cox apple crème, walnuts, hazelnuts, pickled wild celery & fennel, apple caviar pearls, damson, homemade curd
A taste of the earth
Leek & Icelandic moss consommé, goat’s cheese, leek ash, Goldcrest, watercress oil
A taste of the sea
Poached smoked haddock, sea vegetables, dulse & kelp reduction, black quinoa
A taste of the wild
Wood pigeon, chocolcate & liquorice jus, mushroom & chestnut porridge, douglas fir, rowan berry, dehydrated pickled cep mushroom
Kirsch & apple soaked baba, elderberry, damson, yogurt parfait
Northern Lights Dessert
Milk chocolate cream, blackberry, walnut silver sand
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