MENU

'A Nordic Summer'
SIX COURSE SET MENU
Menu items may change based on ingredients availability & seasonality. 
View vegan set menu here.  

Scallop & courgette tartelette
with black garlic and pistachio burned lemon

Chanterelle croquette
with elderflower gel and orange blossom

Veal & oyster tartare
dill emulsion crispy potato, baked leek and sourcream

Seared rainbow trout
with lingonberry dashi, radish and forest mushrooms confit, smoked apple butter, brioche 

Pan-fried duck
with morels purée, grilled broccolini, mixed seeds and fermented plum glacé

Fennel cheesecake maccarone
with dill seed merengue, granny smith

Brown butter Bavaroise
with crushed dreams, red currant

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ADD-ONS

+ Zeeland flat oyster (4 pieces, for two) €18
with fermented strawberry vinaigrette and dill oil

+ Quail legs with grated comte cheese and summer truffle  €20
with fermented strawberry vinaigrette and dill oil

+ Four 100ml paired wines (courses 1-4)   €44

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

2024

Amsterdam (Rivirienbuurt)  8-9 Sept (fully booked) 
Den Haag (Anna Paulownastraat)  15-16 & 18 Dec (fully booked)
Rotterdam  5-6 April (fully booked) 
Breda  13-15 June (fully booked)

2025

Utrecht  4-5 April 2025 (fully booked)
Utrecht *Encore Weekend*  19-20 September 2025

ABOUT THE CHEF

After the rampant success of his first Utrecht pop-up, Chef Jansson makes his coveted return to the city, with his truly tantalising Summer menu, harnessing the best in summer produce, with a menu aptly dubbed 'A Nordic Summer'. 

Chef Marcus Jansson has cooked in Michelin star kitchens across Europe and across cuisines, from Scandinavian to French and Spanish, most recently at Bloom at the Park in Mälmo, under Titti Qvarnström, the first female Nordic chef to receive a Michelin star. Jansson was also the head chef for the Swedish embassy in the Netherlands and soon after competed in Swedish Chef of the Year (2018), coming in at second place. 

Jansson's roots lie within the 'New Nordic' culinary movement. Local, seasonal and nature-inspired, but also climate-adapted, "with Nordic countries lacking in sunshine, fermentation and preservation play a huge part in our cooking, with simplicity also being core to my cooking ethos".