Kadeau

Locally sourced salmon, cured with wild juniper berries and fresh dill, served with a delicate horseradish cream.

Lightly smoked eel, paired with the bright, tangy notes of fermented asparagus and a vibrant sea buckthorn reduction.

A rustic tart featuring an assortment of foraged forest mushrooms, black truffle, and a rich, earthy cheese custard.

Perfectly seared scallops accompanied by tender salsify and a fragrant lovage emulsion, highlighting the sweetness of the sea.

Succulent pork cheek, slow-cooked to perfection, served with a seasonal rhubarb compote and tart lingonberries.

A creamy risotto made with ancient einkorn grains, infused with a medley of aromatic coastal herbs.