Flora Danica

Thin slices of marinated beetroots. Tender texture and sweet, earthy flavor. A light and vegetarian starter.

Creamy preparation based on smoked fish roe. Icy and salty taste, creamy texture. Usually enjoyed spread on bread or blinis.

Traditional Danish open-faced sandwich on buttered rye bread, topped with cold roast beef. Rich flavor and dense texture. Eaten with a knife and fork.

Shredded smoked salmon mixed with cream or butter. Melting texture and pronounced smoky flavor. Ideal for sharing on toast.

Rye bread toast topped with a Skagen shrimp salad with mayonnaise and dill. Fresh, creamy, and briny.

Assortment of house specialties (fish, rillettes, vegetables) served on a platter. Ideal for discovering several flavors in a group.

High-quality sturgeon eggs, firm grains and subtle notes of hazelnut and iodine. Served with classic accompaniments (blinis, cream).

Classic sandwich revisited, often served with a red sausage (pølse) in the Danish style. Savory and comforting.

Rolled crepe filled with fresh vegetables and sauces. Light and crispy option.

Rolled crepe filled with chicken pieces, vegetables, and sauce. Balanced on-the-go meal.

Small round bun, filled with smoked salmon and cream cheese. International classic appreciated for its freshness.

Toasted bread topped with mashed or sliced avocado. Creamy and rich in vegetable flavors.

Brioche bun generously filled with salmon. Inspired by the lobster roll, soft texture and fresh filling.

Mix of seasonal vegetables, raw or cooked. Fresh, colorful, and healthy.

Long, flat pasta served with a creamy mushroom sauce. Comforting dish with forest floor flavors.

Pasta served with salmon pieces and a creamy sauce. Rich and flavorful.

Pasta with grilled or sauced chicken. A simple and nourishing dish.

Romaine lettuce, croutons, parmesan, and creamy Caesar dressing, often served with chicken. Crunchy and rich in flavor.

Mixed salad highlighting seafood (salmon, shrimp) typical of Scandinavian cuisine. Fresh and briny.

Raw minced and seasoned beef (capers, onions, sauce). Tender texture and piquant taste. Served cold.

A variation of the classic Caesar salad, replacing chicken with salmon. A marriage of the fish's smokiness and the sauce's creaminess.

Tender pan-seared beef fillet, served with a rich morel mushroom sauce. A gastronomic and elegant dish.

Traditional Scandinavian gravlax. Salmon is cured in a salt-sugar mixture and flavored with dill. Melting texture and delicate taste.

Diced raw salmon, seasoned (lemon, herbs, oil). Fresh and light on the palate.

Premium quality smoked salmon, thinly sliced. Characteristic smoky flavor and silky texture.

Assortment of herring prepared in different ways (marinated, curry, etc.). A must-have in Danish cuisine.

Salmon fillet cooked on the skin only, leaving the top medium-rare. Crispy skin and melting flesh.

Delicate white fish, pan-fried or grilled. Fine and light flavor.

Special recipe of gravlax salmon, likely a house cut or seasoning.

Grand assortment of the house's fish specialties. A complete experience of Danish marine gastronomy.

A variation of salmon in all its forms (smoked, marinated, tartare, rillettes). Perfect for lovers of this fish.

Selection of aged cheeses. Enjoyed with bread, at the end of the meal.

Seasonal fruit tart on shortcrust or sweet pastry. Classic and fruity dessert.

Traditional Danish apple cake. Layers of apple compote, crushed crispy breadcrumbs or macarons, and whipped cream.

Slice of brioche dipped in an egg-milk mixture then pan-fried in butter. Golden, soft, and served warm. Very indulgent.

French pastry made of layers of crispy puff pastry alternated with vanilla pastry cream.

Individual chocolate cake with a molten or very gooey center. Rich and intense in cocoa.

Dessert based on meringue, crispy on the outside and soft on the inside, topped with whipped cream and red berries.

Mix of seasonal cut fruits. Light and vitamin-rich dessert.

An espresso coffee served with a selection of small pastries (mini-desserts). Allows you to taste several sweets.

Signature cocktail based on aquavit (Scandinavian spirit) and cucumber. Fresh, herbaceous, and slightly floral.

Bitter and citrus cocktail based on gin and Campari. Balance between bitterness and vanilla sweetness.

Red fruit cocktail based on vodka. Sweet, fruity, and refreshing.

Tropical cocktail with coconut rum and exotic fruits. Sweet and sunny.

Very lemony gin-based cocktail. Lively, tart, and aromatic.

Nordic variation of the Mule or coffee cocktail, with aquavit and cherry liqueur. Rich and spicy.

A twist on the Espresso Martini using aquavit. Energizing with notes of coffee and spices.

The Cuban classic: rum, mint, lime, and sparkling water. Very refreshing.

Classic Italian bitter based on gin, red vermouth, and bitter. Dry and complex, served on ice.

Alcohol-free version of the Spritz. Bitter and sparkling, with orange notes.

Fresh cucumber and ginger mocktail. Spicy and thirst-quenching.

Bitter and fruity grapefruit and rhubarb mocktail. Complex and refreshing.

Red fruit and spice mocktail. Sweet with a hint of cardamom.

Spicy and exotic non-alcoholic drink, with passion fruit and ginger.

Green detox juice. Healthy and invigorating mix of vegetables and fruits.

Summer fruit juice with coconut water. Sweet and hydrating.

Floral and tart drink based on hibiscus (revisited Bissap). Deep red color.

Energizing ginger and turmeric juice. Spicy and rich in vitamins.

Alcohol-free Mojito based on apple juice. Fresh and minty.

Fruity variation of the Virgin Mojito. Choice between passion fruit or raspberry.

Bright orange Italian aperitif, mixing bitter (Aperol) and sparkling wine. Served with an orange slice.

Spritz flavored with bergamot. Floral and lemony.

Elderflower liqueur spritz. Sweet, floral, and elegant.

Fruity açai spritz. Red berry notes.

Apple-based aperitif served with pickles. An original mix of sweet and vinegary.

Elderflower-flavored aperitif wine. Very aromatic.

Bitter aperitif based on gentian roots. Earthy and herbaceous flavor.

Herb-flavored fortified wine. White (sweet) or Red (bitter/sweet).

Bright red Italian bitter. Bitter taste of herbs and citrus peel.

Typical anise aperitif from the South of France. Drunk diluted with fresh water.

Artisanal Parisian version of pastis. Notes of anise and herbs.

Fortified Portuguese wine aged in cask. Flavors of dried fruit, caramel, and hazelnut.

White Port. Drier or fruitier than red, served chilled.

Alcohol-free alternative for an aperitif, imitating the codes of bitter or vermouth.

Classic Danish aquavit, clear and powerful. Dominance of caraway.

Golden, aged aquavit with softer notes of dill and coriander.

Famous Norwegian aquavit aged in sherry casks during a sea voyage across the equator. Round and complex.

Modern Norwegian aquavit, focused on mixology. Spicy and fresh profile.

Aquavit distilled with amber. Unique flavor and golden color.

French interpretation of aquavit, produced in Paris. Fresh and herbaceous.

Eau-de-vie inspired by apothecary recipes. Complex and vegetal aromatic profile.