SMØRREBRØD

Each piece is meant to be enjoyed individually. We recommend 2–3 pieces per person.

Elderflower Herring, 160
Old fashion crème fraîche, elderflower, green apples

New Potato, 160
Lovage, chive, Danish cheese

Beef Tartare, 170
Ramson mayonnaise, kohlrabi, unripe blackcurrant

 

3-COURSE LUNCH MENU

Full menu, 545 pp
Served for the entire table. Vegetarian or pescatarian options available.

Autumn Salad
Steamed pumpkin, roses and mushrooms

Barr's “Wiener Art” Schnitzel
Free-range pork, green beans, horseradish cream, Barr’s butter sauce with anchovies

Milk Ice Cream
Milk crumbs and pine 

 

SCHNITZEL

Served with our cucumber salad.

Vegetarian option available.

Barr's “Wiener Art” Schnitzel, 285
Free-range pork, Barr’s butter sauce with anchovies

DESSERTS

Milk Ice Cream, 165
Milk crumbs and pine

CHEESE

Selection of northern cheeses, 185
Served with crisps and condiments

Aska Mundo — Testrup, Denmark
Michel — Backensholz, Germany
Sörmlands Ädel — Jürss, Sweden

BARR'S 4-COURSE MENU

Served for the entire table.
For dietary restrictions, please speak with your waiter.

Full menu 765 pp
Beverage pairing (4 matching beverages) 550 pp

Autumn Salad
Steamed pumpkin, rose sauce and toasted seeds

Grilled Waffle
Bleak roe, herbs, crème fraîche

Choice of:

Braised Lamb Leg

Served with a side of yellow beets

Hake Fish Frikadeller

Served with a side of yellow beets

Milk Ice Cream
Milk crumbs and roasted hazelnuts

À LA CARTE

Oysters Joséphine — Normandy, France
White currant vinagrette and black currant wood oil (3) 175 / (6) 325 / (9) 450

Bread & Butter, 65 pp
Churned butter, sea salt

STARTERS

Autumn Salad, 185
Steamed pumpkin, rose sauce and toasted seeds

Grilled Waffle, 285
Bleak roe, herbs, crème fraîche

Deer Tartare, 250
Tarragon emulsion and juniper

MAINS

Barr's “Wiener Art” Schnitzel, 325
Free-range pork, Barr’s butter sauce with anchovies
Served with cucumber salad
Vegetarian option available

Hake Fish Frikadeller, 265
Heavy cream, smoked salmon

Poached Monkfish Tail, 735
Roasted fish and butter sauce

Braised Lamb Leg, 765
Green herbs, lamb sauce with smoked bonemarrow

 

GREENS

Cucumber Salad, 165
Yoghurt dressing, pickled mustard seeds 

Roasted Yellow Beets, 180
Elderflower vinagrette

Spätzle, 210
Mushrooms, ramson capers

Mashed Potatoes, 120

Forest Mushrooms, 240
Pine shoots and pine oil

DESSERTS

Milk Ice Cream, 165
Milk crumbs and roasted hazelnuts

Mariebolle - Barr, 2019, 165
Sea buckthorn and whipped cream

Madeleine and Whipped Cream, 165
Berries powder

CHEESE

Selection of northern cheeses, 185
Served with crisps and condiments

Aska Mundo — Testrup, Denmark
Michel — Backensholz, Germany
Sörmlands Ädel — Jürss, Sweden

Our beverage program is rooted in the countries and traditions surrounding the North Sea. 

Drawing inspiration from centuries of brewing, distilling, fermentation, and trade, we celebrate producers from Scandinavia, Germany, France, the Netherlands, Belgium, and the British Isles. 

Alongside our wine selection, you'll find seasonal cocktails, regional beers, ciders, aquavits, and thoughtful non-alcoholic options.