Thank you
For dining at Domestic and for being our guest.
Below you can read what we served on the day.
We hope the flavors stay with you and that our paths cross again.
The Essence
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
The Short Menu
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
The Menu
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Pike perch and sloe with a marinated swede, a sauce of sloe berry juice, and a delicate chili oil.
Trout with quince jam and a kosho made from quince skins and habanada.
Skewers of squid wings and shiitake grilled in the yakitori with squid garum, miso and balsamico glaze.
Thinly sliced squid served with pickled rhubarb, chamomile oil, and celeriac purée.
Book for next season
We are currently in the winter season - the sun is low in the sky, the days are short, and the nights are long. A beautiful, dark and cold time which is characterized by a very limited selection of ingredients.
Coarse vegetables such as cabbage and root vegetables win their way into the menus along with a selection of pickled vegetables from the summer pantry. We can finally reap the fruits of the work we have been doing in pickling and fermentation for the past six months. However, that does not mean that we can rest on laurels.
The coarse vegetables require longer cooking times, the house is full of parties and next year's seed plans must be developed in collaboration with our local suppliers.