Project

This cosy restaurant is personally run by a husband and wife team, whose balanced, seasonal tasting menu sees seafood and local game lead the way. The cooking is refined, original and intensely flavoured, while the eloquent team proudly explain the components of each dish with a smile. There are a number of Japanese influences on the menu too, like in the turbot with yuzu kosho and shiitake. The delicious bread takes five days to make.

A Warm and Inviting Atmosphere

• Project aims to create a home-like environment where guests feel comfortable, contrasting with the often formal settings of Michelin-starred restaurants.

Creative Yet Accessible Cuisine

• The restaurant focuses on simple, refined dishes that highlight local ingredients, making fine dining more approachable and less intellectual compared to typical New Nordic cuisine.

Unique Service Style

• The restaurant features a bistro-like service approach, including self-service cutlery from a pot on the table, which is uncommon in Michelin-star establishments, reflecting local customs and a relaxed dining experience.

Signature Ingredients

• Lemon: A prominent ingredient throughout the menu, used to enhance the freshness of dishes. Its frequent use, while initially refreshing, became a defining characteristic of the meal, showcasing the chef's emphasis on acidity and brightness in flavors.
• Langoustines: Featured in various dishes, they are known for their delicate flavor and texture, often paired with refreshing elements like cucumber and yuzu to create a light and balanced starter.
• Mackerel: This fish is prepared with shiso and black garlic, highlighting the restaurant's focus on local seafood and umami flavors, while maintaining a delicate balance in taste.
• Pork secreto: A standout dish that showcases the chef's ability to blend Asian influences with Nordic cuisine, served with a rich cabernet sauvignon sauce and ramen broth, emphasizing the depth of flavor and texture.
• Plaice: Cooked with a miso glaze and porcini dashi, this fish exemplifies the restaurant's commitment to using local ingredients and traditional cooking techniques, resulting in a dish that is both flavorful and comforting.
• Grilled corn ice cream: A unique dessert that combines sweet and savory elements, served with calamansi and lemon marmalade, showcasing the chef's creativity and ability to play with textures and flavors in a dessert context.