Head Chef Bo Frederiksen from Meyers Madhus has created a menu that celebrates some of the season’s finest Danish ingredients. Expect both crisp freshness and creamy richness. Dan, the fishmonger from Brøndby Strand Fisk & Skaldyr, is smoking salmon especially for the occasion, while Bo promises bold flavors in perfect harmony between sweet and sour, deep and fresh.

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Danish cold-smoked salmon with greens and a dressing of buttermilk, dill, and horseradish

Confit chicken with thyme and lemon

Roasted pumpkin with garlic, tarragon, and sourdough croutons

New potatoes in vinaigrette with wholegrain mustard and rosemary

Parsley pesto with toasted sunflower seeds

Tarte Tatin of Lilleø apples with vanilla crème fraîche

For more than 25 years, Meyers has worked to raise the quality of Danish food culture through canteens, cooking classes, bakeries, and restaurants. Meyers is part of the project *The Longest Table*, which aims to strengthen Brøndby’s food culture with a focus on community, vegetables, and great taste.

Brøndby Strand Fisk & Skaldyr is owned by Dan Holmstad-Petersen, who—with a twinkle in his eye—champions high-quality fish, both for the customers in his shop and on his Instagram account.