Brunch at Artipelag Restaurant

About the Brunch

Artipelag’s brunch features a generous buffet with a carefully selected range of cold dishes, three hot dishes to choose from and a dessert table to finish. Here, seasonal ingredients meet thoughtfully composed flavour combinations, with something to tempt the curious as well as those who return to a favourite.

The cold buffet includes dishes such as beef tartare with coriander, chilli mayonnaise, rice paper, spring onion and sesame; flame-seared salmon with mustard cream, grilled apple and dill oil; herring in four flavours; and vendace roe with smetana, red onion, chives, potatoes and dill. There are also several plant-based dishes, including fermented beetroot with wood sorrel and wild garlic capers, broccoli with roasted chilli and chimichurri, charred cabbage with browned butter and hazelnuts, and roasted pumpkin with sage, goat’s cheese, honey, lemon and black pepper. Naturally, the classic Skagen salad is also served, with pickled egg, dill and mayonnaise.

The dessert table, created by Artipelag’s own bakers and pastry chefs, rounds off the brunch with a generous selection of sweet treats.

À la carte menu

• Butter-fried brioche with spinach, egg foam, cucumber and mushrooms
• Charred rainbow trout with miso butter, ponzu, dill and baked egg
• Beef chuck & Jerusalem artichoke purée with charred silver onion and sake

Artipelag reserves the right to make changes to the menu.