The pictures don't do the food justice. The chef worked at a michelin star restaurant in Copenhagen under a Japanese sous chef, so it was a mix of Japanese, new nordic, and Italian. Sorry to the chef if I have this part wrong... First dish was lentils served with scamorza blended with fermented lemon peels and chilis. Second was kombu aged local tuna (not fishy at all, but amazing texture with all the fresh tuna amazingness) with preserved local blackberries, fermented basil and pepper, lemon leaf oil and beef demiglaze. The third was dry aged yellowtail, with a shrimp glaze and a shrimp/coconut milk foam. Fourth dish sounds basic, but was anything but.. It was not so pretty to look at, but the taste more than made up for it! Cabbage, steamed, aged a week, grilled (so it is nice and soft, but also has the grill flavor), then served with a peanut sauce and fermented fig slices. Dessert was a nice English stilton. Each was paired with their house brewed beer, except dessert, where he served a sweet fennel and lemon liquor. All the fermentation he put into the dishes added so much umami he said he didn't salt anything. I never once wanted more salt. 100% would go again if I have the chance!
