Textur

“We aim to provide a high-quality dining experience at a very reasonable price, working closely together with local suppliers on the subject of reducing food waste, and getting the absolute best from every ingredient. The menu is completely changed every three weeks; this way we’re able to adjust the menu according to our suppliers, while having the opportunity to offer our guests new possibilities at every visit. We have a strong focus on working with fermentations in order to create new interesting taste profiles. In the summer months, the menu shines with the fresh vegetables available, while the colder months have a greater focus on the respective preserved produce from the late spring and summer.”

Pan-roasted Skagen fish with peas and aged lard; white asparagus and fermented beef with lovage and pine sauce; and Rokkedahl chicken and Jerusalem artichoke.

Chef Dennis Juhl made a name for himself with classic French cooking at a high-level restaurant, but decided to follow a different route with his own restaurant, where classic deliciousness is combined with sustainable sense. A comfortable restaurant in the town of Aalborg, which has recently not been known as a eating destination, but these days is worth a visit.