– served with blackcurrant jam and toast

– with raw onions, port aspic and rum; served on rye or caraway bread

– served with compote of fruit and fried rye bread

– firm and rich cheese from cows milk  with smal crystals; served with compote of fruit and fried rye bread

– The natural content of fat in the cream is tripled and balanced with the yeast culture Geotrichum, wich forms a crisp, mold like surface and results in a creamy white cheese; served with pickled walnuts, blackberries and fried rye bread

– Gentle creamy blue cheese. Not an imitation of the Italian Gorgonzola – it is rather an improvement of it. We still serve it classically on toasted rye bread with egg yolk and red onion

– It’s called the Silver fox due to it’s apearance. It’s a creamy blue cheese with a little sheep’s milk added to make the taste full-bodied; served with compote of fruit and fried rye bread

– enough for 2 persons – 3 kinds of cheese of the chefs choice with garnish

– please ask your waiter for today’s selection

– with nougat

– of soured whole milk with rhubarb, brown sugar, crumble and rhubarb cream

– old-fashion style, topped with whipped cream