The fish gourmet

RYES Fiskegourmet

9-course gourmet menu with fish & seafood

Last year was a huge success. This year we have raised the bar. Come and experience absolute high-end gastronomy with the best ingredients from the sea and beach.

From the depths of the Limfjord to the wild herbs of the shore. Experience a menu where oyster tempura, squid and turbot Wellington are united in a story about the seas around us. A tribute to the salty, the crispy and the completely fresh. Due to high demand, we have extended the gourmet evening to 2 days, but places are not unlimited – so book now! Are you coming to the table?

MENU:

SNACKS:

• Oyster tempura & hay
  A deep-fried Limfjord oyster in a light batter colored with squid ink, served with a mayo on burnt hay.
• Glass cod & dashi
  Lightly salted cod encased in an intense jelly of dried seaweed and mushrooms – topped with lime pearls.
• Scallop & sauer kraut
  Hand-dipped scallop tossed with herbs and horseradish, served in a crispy leaf of fermented white cabbage.

Classic menu wine: LABOURÉ-GONTARD CRÉMANT DE BOURGOGNE BRUT
Exclusive menu wine: LEON LAUNOIS CUVÉE RÉSERVE BRUT CHAMPAGNE

ENTRIES:

• Hamachi & horseradish
  Thin slices of hamachi ceviche. Buttermilk and horseradish sorbet, garnished with cucumber “glass balls” – garnished with pine needles and dill oil.
• Snow crab & Glass cabbage
  Meat from snow crab claws wrapped in thin, pickled ribbons of glass cabbage, with an intense emulsion on crab shells served on garlic panko.

Classic menu wine: PFAFFL GRÜNER VELTLINER VOM HAUS
Exclusive menu wine: PFAFFL WEINVIERTEL DAC RESERVE HOMMAGE GRÜNER VELTLINER<

SANDIES:

• Octopus & fermented lemon
  Butter-fried octopus arm with an intense cream on grilled and fermented lemons and emulsion on black garlic.
• Hake & ash
  Lightly smoked hake rolled in chive ash on a base of pickled wakame seaweed. Sauce on cockle separated with rosemary oil.

Classic menu wine: ARMAS DE GUERRA GODELLO
Exclusive menu wine: 2022 – Dominio do Bibei RIBEIRA SACRA LAPOLA BLANCO

MAINS:

• Granul & asparagus
  Butter-fried granul with crispy puffed skin, served with fermented asparagus juice saturated with white asparagus. Tuille on dehydrated trout roe.

Wine pairing (Classic): MÂCON BLANC LES COUSINS DE JAVERNAND
Exclusive wine pairing: 2022- MOILLARD-GRIVOT MONTAGNY 1ER CRU AOP LES BOUCHOTS

• Turtle Wellington & truffle
  A small center cut of turbot baked in a thin, crispy filo pastry with a stuffing of spiny lobster and truffle, served on a circle of mussel jelly with dill dust. Accompanied by a hemisphere of roasted sweet potato drizzled with beach crab bisque.

Wine pairing (Classic): DOMAINE LAURENT CHARDIGNY AOP BOURGOGNE PINOT NOIR
Exclusive wine pairing: 2022- BOURGOGNE ÉPINEUIL CÔTE DE GRISEY ROUGE ÓKO

PRESDESSERT:

• Cucumber & algae
  Spirulina granita with cucumber mousse and oyster leaves – sprinkled with green “snow” on beach herbs.

DESSERT:

• Seaweed ice cream & sand cake
  Creamy ice cream made on seaweed and set with red algae on a base of mazarin with sea salt. Crumble on caramelized bakskuld and citrus herbs from the beach.

Wine pairing (Classic): JURANÇON DOUX LOU MANSENGOU – ECO
Exclusive wine pairing: RIESLING AUSLESE BRAUNEBERG JUFFER-SONNENUHR

Note: The Riesling Auslese is the exclusive wine pairing for the dessert course.