A long-table dinner that celebrates Danish dairy alongside the best of the season's vegetables. Chef Kamilla Seidler Trebbien has built the menu around winter produce that is often overlooked once the Christmas lunches take over, with cheese and dairy from Arla Unika and the organic Øllingegaard dairy.
The menu draws on flavours from around the world and ends with dessert, served family style at shared tables. The evening is part of the series "En bid af stjernerne", a dining programme from Copenhagen Cooking that brings Michelin-linked restaurant quality to a wider audience through partner suppliers.
- Starter: glazed beetroot with Arla Unika Drunken Dog cheese, crisp pumpkin seeds and lemon verbena, plus sourdough with whipped Øllingegaard butter
- Main course, served family style: baked celeriac with tarragon oil and Arla Unika kefir cream, grilled spring cabbage with tahini, and Anicia lentils with Arla Unika Efterglød
- Dessert: arroz con leche with orange, cinnamon and cardamom, made with Øllingegaard whole milk
From 8 pm there is free communal singing, so you are welcome to stay on at the long tables.
