COLORFUL DISHES, FRESH SEASONAL INGREDIENTS

THIS WEEK’S MENU – WEEK 9

TUESDAY 17.03

Nordic quesadillas with grey peas, cheese and root vegetables, salsa verde, and salt-baked celeriac with miso sauce and herbs

WEDNESDAY 18.03

Chicken fricassee with potatoes, carrots, flat beans, green salad with cream dressing and horseradish, sourdough bread and whipped herb butter

THURSDAY 18.03

Beluga lentil lasagna, beetroot carpaccio with goat cheese, crispy bread and watercress, sourdough bread, and garlic butter.

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The menu changes weekly.

We are unable to accommodate specific dietary restrictions or individual allergies, and we cannot guarantee vegan, dairy-free, or gluten-free options.

Book a seat at the table

COMMUNAL DINNER

We share few common languages in the world, but food is one of them—and something special happens when we eat together. That’s why we gather around meals at NORDHUS.

Feel free to arrive a little early to find a seat and visit the bar before the chef welcomes you and presents the evening’s menu. It is always possible to buy a dessert.

At NORDHUS, the food is green, colorful, and inspired by cuisines from around the world. We serve our dishes family-style, focus on seasonal ingredients, and always leave room for a little meat or fish to make its way onto the table.

BOOK COMMUNAL DINNER

1% OF YOUR BILL GOES TO FOODPRINT NORDIC

We are a part of Foodprint Nordic. We believe in a more sustainable future.

As a new food destination, we aim to be a platform that spreads awareness of regenerative farming. That’s why we invite our guests to join us on this journey. This also means that we add 1% to your bill. This 1% goes directly to Foodprint Nordic’s ‘Restore Fund,’ which supports local regenerative farming projects. You can read more about these projects below.

Foodprint Nordic