Skagen · est. 2019

A room that
changes its mind
after sundown.

Two menus, one kitchen. Daylight is bright and short. Evening is long, low and lit by fire.

11.30–15.00Lunch, Wed–Sun 17.30–23.00Dinner, Wed–Sat Havnepladsen 49990 Skagen

Today's catch — plaice from Hirtshals, landed 06.40 Two tables left for Saturday dinner Wine — 42 bottles, all Northern European

The menu

Daylight

Short and bright. Most of it is cold, most of it is finished at the table, and all of it is meant to be over in an hour so you can get back out on the beach.

To begin

Skagen toast

Hand-peeled shrimp, dill, lemon, rye baked this morning

145

Smoked mackerel, cucumberSEASON

Whey, horseradish, unripe gooseberry

125

New potatoes, brown butter

Two-year cheese, chives, salt from Læsø

110

Larger

Plaice, butter, lemon

Whole fish off the bone, potatoes, pickled cucumber

265

Onion tart, aged cheddarVEG

Thyme, brown butter crumb, dressed leaves

185

Beef, bone marrow, watercress

From Vendsyssel, grilled over beech

295

Sweet

Cloudberry, cream, oat crumble

Berries from Jämtland, frozen at picking

Rye ice cream, burnt honey

Made with yesterday's bread

The room

Forty-one seats, one long window, and a fire we light at half past four.

The building was a net loft. We kept the floor, the beams and the draught, and added a kitchen you can see into from every seat in the house.

At lunch the window does the work. After sundown we close the shutters on the harbour side, bring the candles out and the room shrinks to the length of a table. Same forty-one seats. It does not feel like the same place.

— Maja Toft & Rune Kjær, owners

A cook finishing a plate at the pass in the open kitchen — The pass, 18.10 on a Thursday

Reservations

Book a table

Tables are held for 15 minutes. For six or more, write to us instead and we will build the menu around you.