Michelin **

AOC’s gastronomic philosophy is positioned from a modern style, using fresh Nordic produce sourced from both the earth and sea – a concept of pure savor. Head chef Søren Selin strives to achieve perfection within the ‘New Nordic Kitchen’. Søren’s dishes are delicate and precisely executed and the menu as a whole is well-balanced with many servings but not too much food. Do not miss his signature dish of turbot cooked in juniper branches and served with lard and dried turbot roes.

Sommelier, Christian Aarø, taste and select wine from both the old and the new world regions so that food and wine accompanies each other in perfect harmony.

Restaurant manager/sommelier/owner: Christian Aarø

Head chef: Søren Selin

Open Tuesday – Saturday, dinner

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