The MICHELIN Guide Nordic Countries 2023 Is Out!
The selection includes 2 new Two Star, 14 new One Star, 7 new Bib Gourmand and 7 new Green Star restaurants
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‘Forest to plate’ is the message here, with wild and hyper-seasonal ingredients at the fore. Some of the produce is foraged, whilst meat is often hunted by the owner in the surrounding area. The surprise tasting menu delivers a large array of creative dishes with intriguing blends of flavours and textures. Preserving, pickling, smoking and curing are all done in-house, giving new life to the local ingredients.
"Our restaurant is in a zero-emissions building that collects rainwater and produces solar energy. We work with local producers and small farmers; we hunt our own game, fish our own fish and forage. During the growing season we preserve and ferment for winter so we can stay local throughout the year."
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The selection includes 2 new Two Star, 14 new One Star, 7 new Bib Gourmand and 7 new Green Star restaurants