Norwegian Winter Traditions Charred monkfish on the bone glazed in brown butter and black tea. Hardanger fjord apple ice wine and warm spices Winter radish flavored with lemon, fresh herbs and pepper kosho Beetroot “skin, Brussels sprouts, blackcurrant and horseradish “Jus de rôti” : St. Jacques, foie gras and Vin Jaune Norwegian Coast Traditions White asparagus casserole with sour cream and mussels Kale gnocchi, preserved legumes and barley. Crispy bread & mussel crouton. Garden sprouts

Feed the kids PUMKIN WONDERLAND JOYFUL GARDEN Pumpkin “skin” filled with peas, apricot and lemon verbena Butternut squash freshly cooked in yellow spices Chilled pea and citrus consommé flavored with aromatic oil and green pepper THE GOLDEN EGG Pumpkin cylinders poached in brown butter and wild garlic Chawanmushi: Seasonal sprouts emulsion and crispy sourdough crumbs “Peaso” Butter sauce with pea miso and sour cream WINTER IN WONDERLAND Nyr: Norwegian cream cheese filled with pumpkin fudge, croquant and popping candy Green frost crispy branches. Lemonade: clear sea buckthorn and quince

Feed the kids ENJOY YOUR VEGETABLE: Cold pumpkin broth, cucumber stuffed with pumpkin & parsley. Whipped oat cream with horseradish & peas marinated with smoked oil. CRISPY PUMPKIN “HALLOWEEN”: Pan fried egg with mushrooms, onions, pickled pumpkin, lemon thyme & creamy egg yolk. Sauce with aged Hungarian cheese, pumpkin & pumpkin oil. AN APPLE A DAY KEEPS THE DOCTOR AWAY: Yoghurt mousse with liquid pumpkin, vanilla, apple & raspberry. Pumpkin cake. Crunchy “soil” surprise with chocolate, hazelnuts & lemon verbena

Filip August BENDI

Filip August was born in Sandnes, Norway, in a region renowned for its agriculture, fjords and amazing landscapes. He was immersed in the warm ambiance of good food from a very early age, growing up in a Norwegian-Italian family in which men and women shared the cooking. His father, who worked in the hotel trade, […]

Bence DALNOKI

Bence Dalnoki was born to be a chef, but he didn’t know it until high school, after attending a seminar entitled “Introduction to hospitality”. On obtaining his high school diploma, he applied to the Taverna Hospitality and Tourist School, and went on to begin his apprenticeship at Fausto’s Ristorante in Budapest. There he met Frigyes […]

Brian Mark HANSEN

Brian Mark was born in the south of Jutland and from birth he was immersed in the life of the hotel run by his parents in the small town of Vojhens. His father worked in the kitchen, serving traditional Danish dishes, while his mother helped with service. He loved the atmosphere in the kitchen. Even […]