Reservations open exactly 14 days before each dinner. Seat counts update live below. When a dinner is full, join its waitlist and we will text you the moment a seat opens.
Friday 18 July 2026 · 19:00
Wild herbs and fjord crab
Seven courses built around hand-picked sea lettuce, stone crab from the estuary, and mountain sorrel gathered above the treeline. Dessert is a frozen cloudberry skyr with birch syrup.
Friday 25 July 2026 · 19:00
Salt cod and root cellar
A menu honouring the river's stockfish heritage — five preparations of cod from cured to torched, paired with cellar-kept turnips, fermented cabbage, and a bone broth poured tableside.
Friday 1 August 2026 · 19:00
Smoke, birch, and river trout
Seven courses over open embers — torched river trout, birch-smoked celeriac, and a charred leek broth poured at the table. Dessert is a birch-syrup custard.
Friday 8 August 2026 · 19:00
Forest floor and cultured cream
A menu built entirely from what grew in the shade this week — chanterelle, hedgehog, and pine — finished with a cultured-cream tart and pickled green pine cones.
₴1,950
per seat · wine pairing ₴750
This dinner is full. Join the waitlist.
Seats open when a guest cancels. First to respond keeps the seat.
Friday 15 August 2026 · 19:00
Sour, salt, and late summer
Bright, acidic courses hinged on sea buckthorn foraged from the riverbank — cured mackerel, buttermilk, and a frozen sea-buckthorn parfait.
Friday 22 August 2026 · 19:00
Ferment, brine, and slow fire
Six preparations of cabbage from the boathouse cellar — raw, charred, fermented, braised — with a bone broth and a caraway ice cream.
Friday 29 August 2026 · 19:00
Mountain greens and river stone
Cold-smoked char, wild sorrel, and stone-baked rye, closing on a whey caramel and mountain-honey comb.
Friday 5 September 2026 · 19:00
The final forage
The season's last dinner before the water turns — a retrospective of the summer's best courses, chosen the morning of.