19 June 2015
Chef Lars Bertelsen is guided by the seasons when compiling the new menu and therefore he can use the finest and freshest products available on the market. On the summer menu you will find new, innovative and balanced dishes with the finest and best flavor nuances.
Presentation matters too: "I make sure that the highest quality ingredients are transformed into pieces of art on the plate. For example, we serve the strawberry dessert in a chocolate ball which will be gently smashed apart by our staff at the table. The red fruit soup then flows out." Says Lars Bertelsen.