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

Menu

From 17:00

Rutabaga — 145
marinated in almond oil

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

Raw Shrimp — 155
with mushrooms and white currants

Salt Baked Celeriac — 165
with hazelnuts and aged cheese

Brown Beech Mushrooms — 150
with a smoked egg yolk sauce

Lamb Belly — 165
with onion sauce and wild ramson

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

“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

A Lumpfish from Head to Tail 
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, lumpfish roe, various vegetables, and lamb saddle.

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

 

Wine

By the glass

Sparkling

Fiano ‘La Matta’, Casebianche— 100
Torchiara, Italy. Bottle 450

Moussamoussettes, Domaine Mosse — 125
Anjou, France 2016. Bottle 550

Champagne ‘St Anne’, Chartogne-Taillet — 180
Merfy, France. Bottle 850

White

Vin de Frantz, Frantz Saumon — 100
Touraine, France 2016. Bottle 450

Fledermaus, 2 Naturkinder — 115
Franconia, Germany 2016. Bottle 500

V.N, Partida Creus — 120
Penedès, Catalonia 2016. Bottle 525

Riesling ‘Handcrafted’, Martin Arndorfer — 125
Kamptal, Austria 2016. Bottle 550

Notte Di Luna, Ca’ De Nocci — 135
Emilia Romagna, Italy 2015. Bottle 600

Chardonnay ‘Les Varrons’, Domaine Buronfosse — 160
Côtes du Jura, France 2015. Bottle 725

Red

Petit Jo, La Roche Bussière — 100
Vaucluse, France 2015/16. Bottle 450

Urban, Masiero  — 110
Veneto, Italy 2015. Bottle 475

Rond Noir, Olivier Cohen — 120
Languedoc, France 2016. Bottle 525

Brutal Ment, Jordi LLorens — 130
Conca de Barbera, Catalonia 2016. Bottle 575

Listan, Bichi— 140
California Baja, Mexico 2016. Bottle 625

17.55, Ad Vinum— 150
Gard, France 2016. Bottle 675

Syrah ‘Poolside’, Tom Shobbrook — 160
Barossa, Australia 2016. Bottle 725

Sweet

Muscadelle, Domaine Plageoles — 130

Gaillac, France 2016. Bottle 575

have a look at the wine list

Menu 108 restaurant
Menu 108 restaurant