menu – winter 2023
Æg x trøffel
A match in heaven
The only piece that has never been changed. We simply love the gentle combination of eggs and truffle. Organic eggs and blanched cauliflower mixed up with our light sunroot mayo and truffle. On crispy toasted organic rye bread and topped with chives and cress.
TASTES AS VIVID AS IT LOOKS
Organic danish long beans smashed up with caramelized beet root. Topped with blue cheese mayo, parsley and cold pickled beet root. On crispy toasted organic rye bread.
OUR TAKE ON A CLASSIC
Organic chicken and caramelized celery mingled up with our light potato mayonaise, savory chicken stock and tarragon. On toasted organic homebaked white bread and topped with crisp organic bacon and fresh herbs.
INGRID IN FALL
A “DANISHFIED” HUMMUS
Organic danish Ingrid peas and pumpkin mingled with vegetable stock, cold-pressed oil and sichuan pepper. On crispy toasted organic rye bread and topped with pickled pumpkin, seeds and chess. Vegan.
SOCIALIST GONE WILD
Probably the best canned mackerel in the world from Grøndals. With spicy tomato relish and served on top our homemade mayo based on cold pressed oil. On crispy toasted organic rye bread and topped with cress.
LAKS & LEEKS
The finest smoked salmon from our friends at the renowned Central Røgeri i Bjæverskov. Mingled up with balanced leeks, rich sour cream from Arla Unika, light potato mayo and mustard. On crispy toasted organic rye bread and topped with red daikon microgreens.
A VEGAN UMAMI BOMB
Organic fungi-fermented surplus veggies from MATR. Fried and mingled up with organic mushrooms, vegan light sunroot mayo, fermented garlic. On crispy toasted organic rye bread and topped with pickled onion. Vegan.
HERRING GONE JAPANESE
Ginger-pickled herring and balanced winter cabbage mixed up light potato mayo, wasabi and miso. On crispy toasted organic rye bread and topped with danish seaweed and shiso microgreens.
MARK & RITA
Yes, it may sound ridiculous, but we’ve always loved the simplicity of the classic margarita pizza. Organic melt cheese spread based on Efterglød from Arla Unika with baked garlic and chives. Topped savory tomato relish and basil. On toasted organic home baked white bread.
FOR THE SWEET TOOTH
At Rørt we proudly craft smørrebrød that defies tradition. Surely, we have a few classics that we rarely change, but apart from that we love to push the boundaries for what smørrebrød can be. We always seek to use seasonal vegetables and let these play a lead role.
We work closely together with a broad range of local producers (Svaneke Brød, Nabofarm, Seerupgård, Centralrøgeriet, Matr, ÅBEN Brewery) in order to source the best and finest organic ingredients.