Randers
Østervold 16

Seasonal menu

Appetizer

Tartare of salmon on a bed of yoghurt panna cotta with marinaded cucumber, cauliflower, and tapioca, finished by a thin dill crisp and avocado mousseline.

Starter

Baked salted cod on a pure of spinach and tarragon, potato rösti, airy bisque from cod and lemongrass, curry-pickled pearl onion and crispy maple leaf.

Main

Neck of veal, pan jus filled with diced root vegetables and parsley, jerusalem artichoke and bacon compote set in a quiche, elderberry pickled beetroot, covered by a foam made from smoked cream and thyme, broken gel made from Belle de Boscoop apples.

Dessert

Passionfruit mousse and caramel-sesame tuille, peanut butter caramel and caramelised popcorn, passionfruit sorbet and white chocolate ice crème.

Coffee & Petit Four

We conclude with black coffee and tea accompanied by petit four & the chef’s selected digestifs.

The Brothers Koch

An evening at "Det Glade Vanvid" delivers a complete restaurant experience with wonderful flavours, a beautiful presentation and seasonal produce at a great price where everything is included.