Welcome drink:
Mojito sphere
First Amuse Bouche:
Deep-fried egg yolk with truffle salt
Second Amuse Bouche:
Pickled avocado
First starter:
Cauliflower in three forms with leek ashes
Second starter:
Toast Skagen
First main course:
Duck breast sous vide under smoke dome with mashed potatoes
Palate cleanser:
Citrus sorbet
Second main course:
Green mussels with chorizo and vegetables
Cheese:
Västerbotten cheese crackers, champagne Brie, Queso Iberico, and rhubarb preserve
Dessert:
Coffee ice cream with blackberries and warm raspberry sauce
