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.

All day menu

Snacks

Oysters
- 65 “Gillardeau” oysters
  
  With green chili, apple, and celery juice
- 300 6 oysters
- 600 12 oysters
850
30g Gastro Unika Gold Selection Caviar
Potato blinis and crème fraîche
75
Pescado frito
Fried smelt with garlic-parsley mayonnaise
110
White anchovies
On toasted sourdough bread with caramelized garlic and lemon
95
Marinated blue mussels
With black garlic mayonnaise
125
Thinly sliced Ibérico ham
95
Ibérico croquettes
Gruyère cheese and fermented tomato dip
95
Beef tartare toast
Smoked ajvar and piment d’Espelette
55
aye aye focaccia
With whipped Danish butter
55
Roasted and salted Marcona almonds
55
Picholine olives in aromatic olive oil

Fresh pasta

175
Casarecce
With black pepper, pecorino, and morels
Add freshly grated truffles (155)
170
Bouillabaisse linguini
Saffron sauce, blue mussel, and garlic
160
Canestrini
Ramson, fresh peas, mint, and ”Hay cheese”
175
Ravioli doppio
Artichokes, roasted walnuts, and sauce on blue cheese

aye aye lunch menu

Try our 4-course menu featuring a snack, a small dish, a pasta, and a dessert. Pair it with one of our two-glass drink menus. Served with Aye Aye focaccia and whipped Danish butter.

Served from 12:00 to 14:30.

Price per guest:
350

+250 wine menu
+150 non-alcoholic beverage menu
- This menu must be ordered by the entire table. This menu is not available in a vegan version.

Smaller courses

225
Grilled white asparagus
Gratinated manchego and capers
vinaigrette
150
Escabeche
Pickled seabass with fennel, tarragon, and
sorrel
160
Grilled prawns
Smoked beef-butter tomato sauce
165
Grilled octopus
Blanquette sauce, pimento, and olive oil
145
Danish stracciatella
Ramson oil and grilled green peas
125
Grilled beetroot salad
Roasted walnuts and skordalia dressing
155
Salad of grilled zucchini
Romesco, poached egg, and Saint Simon cheese sauce

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
Bistecca alla Fiorentina
with sauce bordelaise
900
Whole rack of lamb
With salsa verde

Main courses from the Josper grill

290
Deboned quail
Guanciale, herb mustard, and
braised Puy lentils
335
Grilled Zander
Confit fennel, pimento-lobster sauce
285
Butterflied dorade
Grilled new onions and sauce ”Pil-Pil”
335
Beef bavette
Salsa verde and grilled puntarella
Sides:
- 85 Crispy aubergine
  
  Sicilian vinaigrette with lemon and garlic
- 85 Grilled green asparagus
  
  Chive blanquette, garden sorrel, and pistachio
- 85 Potatoes with lemon and oregano
  
  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

All prices are in DKK and include 25% VAT. We ask you to inform the waiter of any allergens. We cannot guarantee that the food is free of traces of nuts.

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
+1500 Fine & Rare
+350 non-alcoholic beverage pairing
- This menu has to be selected by the whole table. This menu is not available in a vegan option.

Desserts

135
Semifreddo
Tomato, vanilla, and rhubarb consommé
135
Browned butter ice cream
Crispy popcorn, creamy orange sorbet and caramelized chocolate
155
Selection of European cheeses
Crispbread and compote
155
Organic Julsø Maestro Cheese
Flakes of crispy polenta, toasted buckwheet, and brownbutter and sherry sauce
Scoops of ice cream
- 75 Vanilla ice cream
  
  Bay leaf, citrus, and Cointreau syrup
- 75 Valrhona Jivara 40% milk chocolate sorbet
  
  Fried crispy buckwheat and sea salt
- 75 Mascarpone ice cream
  
  Espresso, Marsala, and blueberry
- 85 Three handcrafted petits fours
  
  by our pastry chef