Atelier Ea Vol. 9 (11-course tasting menu)

ATELIER EA - VOL. 9
Late Summer Harvest

We're excited to invite you to an intimate dinner as Atelier Ea returns on September 11-12 at Smedetoften 25, 2400 Copenhagen NV with Vol. 9 - Late Summer Harvest. This is the moment when summer begins to deepen and turn; the gardens give their last abundance, the light softens, and the sea still holds onto its warmth a little longer.

For this menu, we work with ingredients at their exact moment: turbot at its peak, the last sweet tomatoes of the season, scallops fresh from the coast, and red currants at their brightest and most tart.

The menu moves between sea and garden; from crisp, saline snacks to delicate fish, smoky grilled notes, and a bright, herbaceous interlude before dessert.

Along the way, small impressions from our recent travels may quietly find their way into the dishes.

Sommelier Bo Bratelann will be pouring wines thoughtfully chosen to follow the rhythm of the menu and the season.

Wines will be available for purchase on the evening. As a special treat, our signature beetroot tartare will also be available as an optional add-on.

Menu Vol. 9

Snacks from the Sea
Oyster with horseradish cream and dehydrated beets
Crispy leaves / mussel emulsion / beach herbs
Croustade / cauliflower / umeboshi plum / GASTROunika GOLD caviar
Tartelette / black garlic / hiramasa / trout roe / coastal herbs

Hiramasa / Red Currant / Nasturtium
Salt-cured hiramasa served in an orange blossom vinaigrette with nasturtium and summer herbs.

Tomato / Trout / Lavender
Steamed milk served on mussel emulsion. Topped with a tomato consommé granita, trout roe, and lavender leaf oil.

Scallop / Butter / Thyme
Yakitori-grilled scallop served with smoked butter and thyme.

Brioche / Fish Caramel / Nose-to-Fin
A soft brioche glazed with a fish caramel made from turbot and hiramasa stock. Our way of making sure every part of the fish finds its place on the menu.

Turbot / Saffron / Salad
Fried turbot served with a bed of saffron hollandaise and romaine salad from Kiselgården.

Tarragon / Lemon / Granita
Tarragon mousse served alongside lemon granita. Topped with a nougatine.

Chocolate / Caviar / Miso
Our signature chocolate tart filled with a 70% dark chocolate and red miso ganache. Topped with GASTROunika Oscietra caviar.

(Menu might be subject to change)

Cancellation policy for our pop-ups

If you would like to cancel your booking we are more than happy give you a refund. Due to our preparations prior to our pop-up our refund policy is as follows:

Cancellation more than 72 hours prior to the event
You can get a full refund deducted a handling fee of 40 DKK of each ticket. Just write an e-mail to contact@atelierea.com.

Cancellation less than 72 hours prior to the event
At this time we have placed our orders at our suppliers and we are therefore not able to give you a refund.

Our philosophy remains the same: local – simple – wild.

Each dish is rooted in the season, in the landscapes we walk, and in the hands of the small growers and foragers we work with. Whenever possible, we source organic ingredients, celebrating the farmers who cultivate with care and the produce that carries the character of the land.

From the salty edges of the sea to the quiet sweetness of the harvest, this September menu is a journey - lit up with flavour, caviar, and a touch of indulgence.