Alchemist

A deconstructed Danish 'smørrebrød' featuring cured fjord trout, edible 'soil' of rye bread, and horseradish foam.

Foraged mushrooms and forest herbs encapsulated in a delicate consommé sphere, served with smoked quail egg.

Pan-seared Arctic char with a vibrant green herb emulsion, pickled sea buckthorn, and crispy potato scales.

Slow-braised reindeer tenderloin, juniper berry reduction, celeriac puree, and compressed apple gel.

A dessert featuring cloudberry sorbet, white chocolate 'snow,' and a spruce tip meringue.

Scallop ceviche with dill oil, fermented ramp kimchi, and crispy dulse seaweed.