The restaurant

Throughout the year we pick berries, flowers, mushrooms and nuts preserving the best of each season. We ferment everything from pumpkin seeds to squid guts, brewing new flavors to heighten our dishes. We collaborate closely with our farmers to better understand our ingredients and our region, in an effort to keep exploring the Copenhagen Kitchen. The menu is a la carte for you to make the evening your own.

Menu 108 Restaurant


From 17:00

Butternut Squash — 145
marinated in fresh almond oil

Baked Jerusalem Artichoke — 255
with 6gr of Royal Belgian Caviar

Raw Shrimp — 155
with salted cucumber and white currants

Salt Baked Celeriac — 165
with chestnuts and aged cheese

Brown Beech Mushrooms — 150
with a smoked egg yolk sauce

Braised Pork — 135
in a mushroom and bacon broth

Hot Dough Not — 110
filled with caramel and seaweed ice cream

Sorbet of Wild Black Currants — 120
with hazelnut milk

A Dessert of Black Trumpets — 110


“Livretter” is the danish word for your favorite dishes and we want to serve ours family-style. There are fish, meat and vegetable options. We recommend one serving to be shared between two people.

Pork Belly Glazed In Distilled Honey
with winter beetroots and last year’s redcurrant – 495

Monkfish On The Bone
steamed in Rausu Kombu with herbs and served with a garlic sauce – 595

Brown Beech Mushrooms and Grilled Greens 
with a smoked egg yolk sauce – 350

please note the menu is subject to changes

A Taste of 108

A selection of our fall menu. In eight servings we offer a meal of Norwegian king crab, caviar, various vegetables, and wild rabbit.

The menu is served to the entire table.

1150 per person

A Full Taste of 108

Eight servings, six glasses of wine, water, filter coffee, and avec.

The menu is served to the entire table.

1950 per person

please note the menu is subject to changes



By the glass


Fiano ‘La Matta’, Casebianche— 90
Torchiara, Italy. Bottle 400

Malvasia, Camillo Donati — 100
Emilia, Italy 2016. Bottle 450

Champagne ‘St Anne’, Chartogne-Taillet — 170
Merfy, France. Bottle 750


Vin Nu, Les Deux Terres — 90
Ardèche, France 2016. Bottle 400

Pinot Blanc, Jean Ginglinger — 100
Alsace, France 2016. Bottle 450

Chinuri, Iago’s Wine — 115

Chardaki, Georgia 2015. Bottle 500

Sauvignon Blanc ‘Roche Blanche’, Julien Pineau — 120
Touraine, France 2016. Bottle 525

Pinot Gris ‘Mamamia’, Julien Altaber  — 140
Côtes d’Or, France 2016. Bottle 625

Chardonnay ‘Vaumorillon’, Amaury Beaufort — 150
Bourgogne Tonnerre, France 2015. Bottle 675


Petit Jo, La Roche Bussière — 90
Vaucluse, France 2015/16. Bottle 400

Vino di Melnik, Melnikon  — 100
Melnik, Bulgaria 2015. Bottle 450

Caibelles, Mendall  — 115
Terra Alta, Catalonia 2016. Bottle 500

Palmento, Vino Di Anna — 120
Sicily, Italy 2016. Bottle 525

Syrah ‘Comax Ethylix’, Casot des Mailloles — 130
Banyuls, France 2016. Bottle 575

Gamay ‘Bijou’, Jules Metras— 140
Beaujolais, France 2015. Bottle 625

Grenache ‘Like Rain Drops’, Jauma — 150
McLaren Valley, Australia 2016. Bottle 675


Muscadelle, Domaine Plageoles — 130

Gaillac, France 2016. Bottle 575

have a look at the wine list

Menu 108 restaurant
Menu 108 restaurant