Viborg
Tingvej 14

Seasonal Menu

Appetizer

Warm mushroom consommé and autumn herbs, mozzarella, red current and chamomile foam.

Starter

Poached egg on a bed of puff pastry with tarragon, sweet & sour pear, intense shellfish jus with a hint of citrus, and jerusalem artichoke and North Sea fish foam.

Main

Slow-cooked neck of veal, beef sauce, beetroot and pickled plums, variation of celeriac, brown butter and a Danish take on pork-stuffed leek.

Dessert

Apples 3 ways: filled mousse “én surprise,” coulis & sorbet with hazelnut granola, hazelnut ice cream, and sweet tuille.

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.