JATAK cutain

Seasonal food cooked with local ingredients inspired by our cultural heritage.

Reserve a table for our seasonal menu served in the Dining Room or our extended menu served at the Kitchen Counter.

Wild Sea Bass, Green Citrus and Fennel Pairing local Danish Sea Bass with Fennel and the first Green Citrus of the seson, Miyagawa and Cara Cara Oranges. Inspired by the cutting technique used in the Korean dish "Yukhoe". Applying this t
We are searching for skilled individuals to bring new ideas and experience to our front of house, as we continue building upon the existing framework of curious and positive professionals. To apply you must have permission to work in EU. Pleased s
Danish Black Lobster, Celtuce and Almond
MASHI NOODLES Mashi is a shell shaped noodle from the Shaanxi province in Northwestern China. Where the regional cuisine revolves a lot around wheat dough. More known for preparations of long hand pulled or cut noodles. Mashi is not often seen on
Cucumber, White Currant and Marigold 📸 @donninellilucafoto
Lobster, Long Pepper and Youtiao Grilled Danish Lobster served with a sauce made from Lobster Coral and Long Pepper. Last second drop of Youtiao to be enjoyed with the sauce.
Mackerel, Lettuce and Shiso
Danish Tomato - Grilled Beef Heart - Peaches Tomato season is the most exciting time of the year but also the shortest. For that reason, the weeks we get to cook with them we like to create as many dishes as possible. This was on our early summer m
Mise En Place Summer is at its peak and so is the produce. Fighting to keep pace with the season and all of it's offerings. Moment Captured by @__goranaziz