We make the food from scratch with the season’s produce, so the menu changes through the year. On 12 August the late-summer menu landed at all our cafés.
On the brunch menu, new arrivals include broccolini with miso and lime, quiche with potato, apple, cavolo nero and Vesterhavsost cheese, and banana bread with wild blueberries and crème fraîche.
The lunch and evening menus include steak tartare with cavolo nero and Vesterhavsost cheese, and crispy oyster mushrooms with a cream of yeast flakes and dried mushrooms. And there are new desserts too.