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
With potato blinis and crème fraîche
75
White anchovies
On toasted sourdough bread with caramelized garlic and lemon
145
Brown crab
With lemon and Greek yogurt on toasted sourdough bread
160
Artichoke hearts
In anchovy butter and crispy breadcrumbs
95
Marinated blue mussels
With black garlic mayonnaise
125
Thinly sliced Ibérico ham
125
Grilled squid
With sicilian barbeque and crispy breadcrumbs
115
Crispy arancini
With 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
60
Crispy French fries
With 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 dishes

190
Grilled langoustines
With aromatic beef fat and lemon
155
Halibut crudo
With watermelon vinaigrette and pink pepper
135
Danish stracciatella
With fresh peas and ramson oil
110
Heirloom tomatoes in different textures
With tomato vinaigrette, saffron, and basil
155
Salad of grilled zucchini
With Romesco, poached eggs, and hay cheese

Fresh pasta

160
Caserecce
With black pepper, pecorino, and morels
150
Linguine
With mussels, chili, and parmesan
165
Canestrini
With ramson, pistachios and hay cheese sauce
185
Potato ravioli
With conserved tomatoes, oregano, and lobster bisque

Shared main courses from the Josper grill

All courses are served with aye aye salad and crispy French fries.

900
Turbot grilled on the bone
With vin blanc sauce with basil
800
Côte de boeuf
With sauce Bordelaise
mp
Grilled whole lobster
With lobster glace and sicilian lemons

Main courses from the Josper grill

365
Poussin
With grilled padrons and chicken jus with grilled lemons and oregano
295
Grilled zander
With spinach, pistou, and sauce Matelote
285
Grilled dorade
With glazed spring leeks and saffron sauce
320
Lamb
With summer cassoulet, ventrèche and lamb jus
310
Beef bavatte
With haricots verts and salsa verde
Sides
- 85 Stuffed zucchini
  
  Filled with piment and black olives
- 85 Crispy aubergine
  
  In filo pastry with parmesan and sage
- 85 Verdure grigliate
  
  Grilled vegetables with Scamorza cheese sauce
- 75 aye aye salat
  
  With mint dressing and roasted pine nuts
- 60 Crispy French fries
  
  With Provençal herbs and garlic-parsley mayonnaise

Desserts

135
Melon and mint
With white chocolate
135
5 layer cake
With chocolate, yuzu, and pistachio ice cream
155
Selection of European cheeses
With crackers and compote
Scoops of ice cream
- 75 Manjari 64% chocolate sorbet
  
  With roasted pistachio, sea salt, and olive oil
- 75 Bergamot sorbet
  
  With nutmeg and bourbon whisky
- 75 Espresso ice cream
  
  With calamansi and cocoa nibs
- 85 Handcrafted petit fours
  
  3 pieces, by our pastry chef

Lunch menu