Det Lille Apotek ristorante

Pan-seared cod with new potatoes, white asparagus, and a delicate herb emulsion, celebrating the fresh flavors of a Danish spring.

Smoked venison carpaccio with lingonberry reduction, pickled wild mushrooms, and a sprinkle of toasted hazelnuts.

Seared scallops from the North Sea, served with a creamy celeriac purée, crispy bacon bits, and a garnish of sea fennel.

Slow-braised pork cheeks in a dark beer sauce, accompanied by a parsnip and potato mash and glazed heirloom carrots.

A light and airy rhubarb mousse with a buttery crumble topping and a hint of vanilla, a classic Danish dessert.