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Cauliflower fritters with spicy bang bang-sauce & lemon veganaise
Caramelized onion dip, roasted silver onion, honey-onion syrup, sage chips and Muusa's focaccia
Greek MÖ-dip, rosemary roasted beetroot’s and carrot’s, and Muusa's focaccia

Nakki Hannu's fennel sausage, serrano ham, rosemary and date syrup
Roasted butternut squash, celery salad, celery cream, dill and rye-almond crumble
Mexican sope tortilla and chicken in chipotle sauce. Tomatillo salsa verde, queso fresco, bean dip and radishes.

Tuscan ricotta gnudi in browned butter. Roasted chanterelle and thyme

Muusa’s vegan fish soup. Smoked tofu, roasted vegetables, cavi art, leek oil and roasted pumpkin seeds

Filipino green kiwi Curry. Plantain, lime leaf oil and coriander-coconut rice

Vegetable kibbehs in a spicy tomato sauce. Cashew, mint yogurt and coriander-coconut rice

Lion’s mane mushroom form Satohuone, parsnip purée, roasted turnip, black kale and crunchy chili oil

Brown trout and truffle barley “risotto”. Bronwned lemonbutter, black kale and pickled mustard seeds.

Lamb shank stifado with parsnip purée. Mint yogurt, feta cheese, dried olives and oregano.

Salted caramel brownie, cherries and chocolate.
White chocolate-lingonberry cake, olive oil-caramel and roasted white chocolate