— Menu

Dinner at Skóg

15 courses · €120 per guest · wine pairing €70 · non-alcoholic €53

The Opening

01
Rye bread & Butter
Chef Arnór’s grandmother’s Icelandic rye, baked slowly overnight, with whipped miso butter.
02
Potato, Beef & Aged cheese
Crisp layered potato, 50 month aged cheese cream, caramelized onion and beef tartare from Farmers Circle.
03
Croustade, Arctic char & Dill
Aged cheese and beer croustade, dill crème fraîche, Arctic char off-cuts from the Arctic char & Tomato dish, pickled kohlrabi and trout roe.

04
Chawanmushi & Sea urchin
Custard built on dried wild mushrooms and shiitake, fresh sea urchin, wild mushroom dashi.
05
Arctic char & Tomato
Lightly cured Arctic char, a clear cold broth of the last tomatoes and strawberries, chive oil.
06
Langoustine & Carrot
Quince-honey glazed langoustine, roasted carrot and miso, sauce made from langoustine heads and claws.
07
Pumpkin & Aged cheese
Pumpkin rounds on caramelized onion, aged cheese and brandy sauce, charred and crisp kale.
08
Potato, Leek & Caviar
Crisp potato, baked leek, airy potato purée, leek ash and a spoon of caviar.

09
Monkfish & Jerusalem artichoke
Monkfish, artichoke purée and barigoule, mushroom beurre blanc.
10
Milk bread & Butter
Warm Hokkaido-style milk bread, blond miso butter, Lithuanian honey and onion ash.
11
Duck, Beetroot & Quince
Three-week dry-aged duck, beetroot purée, grilled quince jus and quince kosho.

12
Crème caramel, Apple & Pumpkin seeds
Wild-mushroom crème caramel, apple caramel, pumpkin seed praline, pickled spruce, lasinai and caviar.
13
Mushroom & Pine fudge
Boletus and pine fudge dusted with dried boletus.
14
Kleinur & Whey caramel
Twisted Icelandic cardamom pastry, served warm with whey caramel.
15
Pate de fruit
A jelly made from lemon verbena.

Add 10 g Oscietra caviar — €25 · À la carte is for walk-in guests.

Menu items change with the seasons and availability.