The meat is served separately, and vegetarians can easily enjoy this menu

Starter
The tender and crispy from ‘Drys’ with yoghurt dressing, cumin and toasted “bakskuld”.

Main course
‘Shlada arobiya’
A wealth of sun-ripened tomatoes with salted cucumber, olives, red onion, and anise hyssop
Slaw of Harissa-fermented cabbage, grilled cabbage, and lentils from Bornholm.

'Tangia'
Lamb braised with saffron, turmeric, and white pepper
Baked onions, garlic and courgettes with green beans, couscous and dressing with salted lemon

Dessert
Moroccan Cakes & Mint Tea