Rooted in the North,
inspired by the world
A starter, a main course and a dessert that belong together, cooked and photographed by us. Scandinavian seasons and produce at heart, with the odd detour to the Mediterranean and beyond.
Three-course menus for every occasion
A three-course menu is a starter, a main course and a dessert that belong together: the flavours build on each other, the portions are balanced and most of it can be prepared before your guests arrive. Here you will find complete menus for everything from an ordinary Friday to Christmas, New Year and midsummer, with recipes we have cooked and photographed ourselves.
We start from the Scandinavian seasons: mushrooms and game in autumn, the first tender vegetables in spring, fish and shellfish from cold waters when they are at their best. Even when a menu travels to Spain or Provence, there is something Nordic on the plate.
Pick a ready-made menu, or put together your own from our starters, main courses and desserts.
Right now
Latest menus
Hola España
A menu inspired by Spain: chilled gazpacho with a little heat, seafood paella served straight from the pan and a citrus-scented crema catalana. The soup is perfect in the summer heat, and the paella is best set in the middle of the table with the whole family gathered round. Crema catalana is best enjoyed with the sunset.
Valentine's Day Menu
A light and fresh menu for Valentine's Day: shrimp ceviche, wheat berry salad with ribeye and strawberry pavlova. Much of it can be made in advance, so you have more time with the one you are cooking for. The starter brings a little heat and acidity alongside the shrimp. In the main course, the tartness of pickled red onion meets the sweetness of melon. And it all ends with a classic pavlova, here with a lime cream and fresh strawberries.
Shrimp, Arctic Char and Italian Meringue
A summery menu with shrimp cocktail and avocado mousse, butter-fried Arctic char and fruit salad with Italian meringue. Almost everything can be prepared in advance, so you can sit down with your guests. The Italian meringue for the fruit salad takes the most time, but it too can be made ahead and simply added when it's time to serve. With the avocado mousse ready and the potatoes cooked, all that's left is to assemble the shrimp cocktail, fry the char and plate up.
Salmon Pâté, Bouillabaisse and Gino
This menu takes us on a journey around the Mediterranean, filled with the flavours and colours so characteristic of the region. The Mediterranean is the thread running through the entire menu, with a hint of the warm late-summer breezes of Provence in the air. We begin with a classic salmon pâté, given a subtle Asian twist with a touch of pickled ginger. Next comes a wonderfully colourful and deeply flavoured bouillabaisse that transports us straight to the Mediterranean coast, finished with a generous spoonful of saffron aioli. Finally, we make our way through the fruit orchards of Tuscany for our take on Gino – fresh fruit served on crisp coconut bases and generously covered with delicious white chocolate.