ICE CREAM FROM BEESWAX AND POLLEN WITH AUTUMN BERRIES

CREAMY TROUT, SHEEP’S BUTTER AND JUICE FROM GRILLED AND FERMENTED CAULIFLOWER

SALTED HAKE, PARSLEY STEMS AND CAVIAR IN BUTTERMILK

‘DILLSTONE’ MACKEREL, HORSERADISH AND FROZEN JUICE

CARAMEL WITH ROASTED GRAINS, CHAMOMILE AND PEAR

CRISPY GRAINS, BREAD WITH OLD GRAINS AND BREAD WITH SEEDS

LOBSTER, MILK, JUICE FROM FERMENTED CARROTS AND SEA BUCKTHORN

RAZOR CLAM WITH MINERALS AND SOUR CREAM

YELLOW BEETS, AROMATIC SEEDS AND JUICE FROM SMOKED YOGHURT

A BITE OF BEETROOT, BLACK CURRANT, YOGHURT AND TAGETES

VENISON, WALNUTS, APPLES AND ELDERBERRIES

SOUP FROM DRIED CEPS, PICKLED PINE AND TRUFFLE

JERUSALEM ARTICHOKE LEAVES, HAZELNUT OIL AND RYE VINEGAR

SWEETS

SCALLOP IN JUNIPER AROMA, ESSENCE OF PLUMS AND BROWNED BUTTER

ROASTED ONIONS, MELTED ‘VESTERHAVS’ CHEESE AND ONION PLANTS