Skin that cracks crisp,
meat that melts.

Twelve hours in our own marinade, slowly grilled until the bone releases. Glazed with house-made BBQ sauce.

Crisp skin, tender inside. Glazed with honey, soy sauce and ginger.

Seared on a glowing plancha, then briefly rested. Pink inside, with a crust that crackles.

Coarsely ground, seasoned at our regular butcher around the corner. Slice, grill, done.

Chicken on a stick, mirin glaze, sesame. Two bites and it's gone.

Four hours simmering in dark beer and gingerbread. For anyone who wants something softer than grill work.

Fillet on glowing iron. Lemon, dill, nothing more.

In bubbling garlic oil with chilli, bread on the side to dip.

Tomato, cognac, a small flame. Spicy as it should be.

Airy batter, briefly fried. Crisp outside, steaming inside.

Mussels, scampi, mussel rice. For larger groups, we cook it on the spot.

Penne, mozzarella, pesto, sun-dried tomato.

Carrot with orange, white cabbage with apple, red cabbage with raisin.

Baby potatoes, coarse salt, rosemary. Classics work.

Golden brown fried. Creamy inside. Not from a freezer.

Baguette, herb butter, garlic mayo, tapenade.

Freshly cut, double-fried. Optionally served on the spot from our food truck.