Our cuisine is rooted in classic cooking techniques, inspired by Southern Europe while honoring Nordic ingredients. With a focus on fresh seafood, quality meats, and seasonal vegetables, we let each ingredient shine, using the Josper grill as an essential part of our cooking. Sauce is more than just an accompaniment—it takes center stage, adding depth and richness to the overall experience.

Whether you're here for a light bite, a full dining experience, or simply a glass of wine or a cocktail, aye aye invites you to explore a menu where open-fire cooking and bold Mediterranean flavors come together in perfect harmony.

Dinner Menu

Lunch Menu

Dinner menu

Snacks

Oysters
- 65 “Gillardeau” oysters á la bloody mary
  
  With pimento juice, lime and olive oil
- 300 6 oysters
- 600 12 oysters
750
30g Gold caviar
Potato blinis and crème fraîche
75
White anchovies
On toasted sourdough bread with caramelized garlic and lemon
95
Marinated blue mussels
With black garlic mayonnaise
125
Thinly sliced Ibérico ham
85
Giardiniera
Preserved seasonal vegetables
115
Crispy arancini
Oxtail, lemon confit, and lobster emulsion
55
aye aye focaccia
With whipped Danish butter
55
Roasted and salted Marcona almonds
55
Picholine olives in aromatic olive oil
85
Crispy French fries
Provençal herbs and garlic-parsley mayonnaise

aye aye menu

Try our 10-course shared menu featuring snacks, smaller dishes, fresh pasta, a main from the Josper grill, and dessert. Combine it with one of our 4-glass beverage pairings.

Price per guest:
600
+550 wine pairing 1
+900 wine pairing 2
+350 non-alcoholic beverage pairing
- This menu has to be selected by the whole table. This menu is not available in a vegan option.

Smaller courses

195
Scallop crudo
Ouzo dressing with olive oil
160
Baby celeriac from "Sydkysthaven"
Anchovy butter and crispy breadcrumbs
155
Escabeche
Mackerel, ramson, and chili
140
Grilled sardines
Caspers vinaigrette and lemon
165
Grilled pulpo
Blanquette sauce with pimento and olive oil
135
Danish stracciatella
Fig leaf oil and grilled kale
125
Grilled beetroot salad
Roasted walnuts and skordalia dressing
155
Salad of grilled zucchini
Romesco, poached eggs, and Scamorza cheese sauce

Fresh pasta

160
Casarecce
With black pepper, pecorino, and morels
Add freshly grated truffles (155)
150
Linguine con gamberoni
'Nduja, prawns and, Parmesan
160
Canestrini alla putanesca
Tomato, olive, and anchovy
185
Ravioli di Polenta in Brodo
Veal consommé with truffles and Madeira

Shared main courses from the Josper grill

All shared main courses are served with two sides, paired by our kitchen.

900
Whole turbot cooked on the bone
with saffron sauce
850
Côte de bœuf
with sauce bordelaise
900
Whole lobster
with lobster sauce
900
Whole rack of lamb
with lamb jus

Main courses from the Josper grill

365
Whole turbot
Cooked on the bone with saffron sauce
335
Côte de bæuf
With sauce bordelaise
285
Whole lobster
With lobster sauce
325
Whole rack of lamb
With lamb jus
335
Beef bavette
Grilled onions and salsa roja
Sides:
- 85 Sicilian caponata
  
  Aubergine, pine nuts and basil
- 85 Verdure grigliate
  
  Grilled vegetables with Scamorza cheese sauce
- 85 Lemon and oregano potatoes
  
  Chicken jus and olive oil
- 75 aye aye salad
  
  Mint dressing and roasted pine nuts
- 60 Crispy French fries
  
  Provençal herbs and garlic-parsley mayonnaise

Desserts

135
Panna cotta
Star anise, Marsala and blueberry ice cream
145
5 layer cake
Valrhona Caramelia 36% chocolate, hazelnut praliné, and milk chocolate sorbet
135
Pistachio en suprise
Italian meringue, pistachio ice cream, and yuzu sorbet
155
Selection of European cheeses
Crackers and compote
Scoops of ice cream
- 75 Cantaloupe ice cream
  
  Mint and melon syrup
- 75 Valrhona Jivara 40% milk chocolate sorbet
  
  Fried crispy buckwheat and sea salt
- 75 Mascarpone and stracciatella ice cream
  
  Preserved cherries
- 85 Three handcrafted petits fours
  
  by our pastry chef

Lunch menu