The menu

Slow-fired pork neck, fermented apple, mustard seeds

Duck over cherry wood, sour cherry glaze, burnt leek

River trout wrapped in bark, lemon thyme, brown butter

Dry-aged rib-eye, bone marrow butter, coal salt

Chicken thigh skewers, fermented chili glaze — properly hot

Sourdough baked in the embers, butter smoked over alder

Baltic herring kissed by the grill, dill cream, charred onion

Beets buried in ash overnight, horseradish curd, rye crumbs

Seasonal mushrooms, garlic scapes, potato purée

Pointed cabbage, sunflower cream, pickled mustard seeds

The pink classic, our way — kefir snow, ember cucumber

Layers of burnt honey, sour cream, bee pollen

Whole apple roasted in embers, caramel, hemp seeds

Bread kvass, brewed on site — sharp, dark, alive

Rotating orange & red from small Baltic importers