TERROIR

Copenhagen — Season 2026
Nordic landscape
Philosophy

We cook what the land provides. Each season reshapes the menu entirely, guided by the rhythms of the Nordic landscape.

Foraging, fermenting, and fire. Nothing more.

Ocean
January through May. Seaweed, shellfish, and the cold waters of the North Sea.
Vegetable
June through September. The garden at its peak. Root, stem, leaf, petal.
Forest
October through December. Game, berries, bark, and the quiet of winter.
Foraging ingredients

"The best ingredient is the one you walked past a thousand times before you finally saw it."

Today's Harvest
Wild garlic
Sea buckthorn
Birch sap
Ramsons
Juniper